Cooking with Candy: Chocolate Chip Peanut Butter Cup CookiesKelsey Banfield
The deluge of Halloween candy has already started in our house. To use of some of it up I’ve made a few batches of Halloween Candy Bark and a few batches of these cookies. For some reason we’ve been receiving plenty of peanut butter cups this year and I was quite at a loss with what to do with them. I found this idea when I did a quick search on “baking with peanut butter cups.” I loved the idea of peanut cups nestled in my favorite chocolate chip cookies. The over-the-top sweetness of it all fit right in with the Halloween spirit. I was hooked after just one batch and am sure you will be too!
Chocolate Chip Peanut Butter Cup Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 teaspoon vanilla extra
12 ounces semi-sweet chocolate chips
30 mini- Reese’s Peanut Butter Cups
1. Preheat oven to 375ºF. Line a 12-cup mini-muffin tin and set aside.
2. In a bowl whisk together the flour, soda, and salt. Set aside.
3. In mixer fitted with the paddle attachment beat together the butter and sugars until light and fluffy. Add the eggs and beat well after each addition. Add the vanilla and mix well.
4. With the mixer on low add the dry ingredients to the bowl slowly, until just combined. Stir in the chocolate chips.
5. Press the dough into the muffin tins until each cup is about 3/4 full. Bake for 12-15 minutes, or until cookies are set in the center. Remove from oven and immediately press a mini-muffin into the center of the cookie. Allow to cool for a few minutes. Remove cookies and cool completely.