by Heather Harris Brady
Thanks for sticking by me everyone – it’s going to be a rocky road until June I’m afraid post-wise, as I mentioned earlier I have a son ready to fledge and we are going through all the college signups at the moment with graduation hot on its heels. I do think of you every day, regardless, and wonder what amazing things you are cooking up!
These little cookies are like a Reese’s in reverse, crunchy-tender peanut butter cookie with a center of dark chocolate. They are great on their own, or with milk. It’s worth noting I only use natural peanut butter, the ingredients on the label should say Roasted Peanuts and that’s it.
Peanut Butter Cup Cookies, Makes about 36 3″ cookies
- 10 T. softened butter
- 1 c. light brown sugar
- 1/3 c. granulated sugar
- 2 eggs
- 1 t. vanilla
- 3/4 c. peanut butter
- 2-3/4 c. unbleached all-purpose flour
- 1 c. dark chocolate chips (I used Ghirardelli 60%)
Preheat the oven to 350. Cream the butter and the sugars, then cream in the eggs one at time, followed by the vanilla and peanut butter.
Beat in the flour. Beat for about two minutes, until the flour is hydrated and the batter goes back to being more creamy.
Drop tablespoons onto a greased cookie sheet.
Criss-cross them with a fork, and push two-three chips into the center of each one.
Bake for about 10-12 minutes.