I’m super stoked today to have Jamie from My Baking Addiction guest posting for y’all. To quote something Jamie says often, I love her more than cheesecake. She’s my sounding board, one of my best friends, and often referred to by my Brit as “the other woman” – simply because she’s the only person that rivals him in text message count in my phone. Jamie, thanks for guest posting today. You’re a lifesaver.
Hey, Bluebonnets & Brownies readers, I’m Jamie from My Baking Addiction and I going to fill in for Amber today while she’s still mending from surgery.
Amber is my buddy and like any good buddy, she often turns me on to things that I’ve never heard of. Whether it’s an Etsy shop, a website like Woot, or Mini Peanut Butter Cups from King Arthur Flour – Amber is constantly enlightening me on her latest finds – that’s just one of the many things that I absolutely adore about her.
A few months back, Amber schooled me on yeast baking and even sent me a list of her must-haves from King Arthur Flour. Since I know she’d never steer me wrong, I dumped all of the items into my online cart. In case you aren’t aware, Amber is one thorough girl, so of course, she went a little beyond bread and included other items on her KAF list like pizza seasoning, flavorings and the aforementioned Mini Peanut Butter Cups. I’m pretty much a peanut butter addict, so there was no questioning those little chips of bliss.
In true PB addict form, I ripped into the chips the day they arrived and was delighted to discover that the chips actually hold their shape when they are baked. You can use them in cookies, muffins, cupcakes, or nosh on them straight out of the bag. After tossing back a handful, I decided that I needed to bake with them or I’d run the risk of eating every single one.
After browsing through the King Arthur Flour recipe index, I came across Chocolate Peanut Butter Cookies, did a quick pantry scan and was baking within minutes. These cookies are delicious, rich and the perfect excuse to eat chocolate right after Valentine’s Day!
Chocolate Peanut Butter Cup Cookies
Yield | 3 dozen cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened baking cocoa o
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup (8 tablespoons) unsalted butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg
2 tablespoons water
1 1/2 cups mini peanut butter cups
Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, combine flour, cocoa, baking soda, and salt; whisk until fully incorporated.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat together the sugars, butter, and peanut butter until light and fluffy.
Add in the vanilla, egg, and water. Gradually add in the dry ingredients, mixing well until ingredients are well combined. Stir in the mini peanut butter cups.
Scoop rounded tablespoonfuls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Flatten each cookie to about 1/2″ thick.
Bake cookies in preheated oven for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.
- Recipe is from King Arthur Flour
- Cookies keep well in an airtight container for up to 3 days.
- This recipe has not been tested with other brands of mini peanut butter cups; therefore, I cannot attest to the results that you will achieve.