My Peanut Butter Cup Overfloweth Cookies Recipe

Name: My Peanut Butter Cup Overfloweth Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted creamy peanut butter. I use a newly opened Trader Joe's Unsalted Creamy Peanut Butter, stirred and room temperature so easy to measure.; 1/2 cup plus 2 tablespoons (packed) brown sugar; 1/2 cup sugar; 6 tablespoons (3/4 stick) unsalted butter, a bit cooler than room temperature; 2 tablespoons corn syrup; 1 large egg; 2 teaspoons vanilla extract; 1 + 1/4 cup all purpose flour; 1 teaspoon baking soda; 9 ounces milk chocolate Peanut Butter Cups chopped into fourths(I use Trader Joe's and have used both Milk Chocolate and Dark Chocolate. The Milk Chocolate is my favorite)

Servings: persons

1 cup unsalted creamy peanut butter. I use a newly opened Trader Joe's Unsalted Creamy Peanut Butter, stirred and room temperature so easy to measure.
1/2 cup plus 2 tablespoons (packed) brown sugar
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, a bit cooler than room temperature
2 tablespoons corn syrup
1 large egg
2 teaspoons vanilla extract
1 + 1/4 cup all purpose flour
1 teaspoon baking soda
9 ounces milk chocolate Peanut Butter Cups chopped into fourths(I use Trader Joe's and have used both Milk Chocolate and Dark Chocolate. The Milk Chocolate is my favorite)

1
Preheat oven to 350u00b0F. Butter 2 large baking sheets. Do not use a cookie stone because it will go from freezer to oven and will crack.
2
In a large bowl, cream together the sugars and butter. Add the vanilla and egg. Add the peanut butter. Mix the flour with the baking soda and add these dry ingredients to the cookie mixture. Finally gently stir in the peanut butter cups.
3
For each cookie, drop a rounded tablespoon of cookie dough. Drop a second rounded tablespoon on top of the first and press lightly. Press a whole peanut butter cup into the top of the cookie until the top of the candy is even with the cookie dough.
4
Put the tray of cookies into the freezer and freeze for 10 minutes. Transfer the tray of cookies directly from the freezer and into the 350 degree oven; cook for 13 minutes to just a bit undercooked. Allow the cookies to cool on the tray before moving them to a rack or plate. Makes ~20 large soft, chewy and decadent cookies.

1186

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup unsalted creamy peanut butter. I use a newly opened Trader Joe's Unsalted Creamy Peanut Butter, stirred and room temperature so easy to measure., 1/2 cup plus 2 tablespoons (packed) brown sugar, 1/2 cup sugar, 6 tablespoons (3/4 stick) unsalted butter, a bit cooler than room temperature, and more.

Yes, My Peanut Butter Cup Overfloweth Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Peanut Butter Cup Overfloweth Cookies

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