My husband doesn’t generally like desserts. Heaven only knows how we ended up together. I remember going over to a friend’s house one time for dinner and she, who knew about Cory’s lack of enthusiasm for the final course, tackled this challenge by trying to reel him in with a sugar free apple pie. I was all, “Dude. It’s like you’re not even trying.” Anyway, there are only a couple of things that prey on Cory’s weakness – crème brulee, peanut m&m’s, peanut butter m&m’s, and Reese’s peanut butter cups. That’s why, after looking over the plethora of cookie recipes that have been sent to me over the last few days, I decided that the first one I had to try was the Chocolate Peanut Butter Cup Cookies.
This one is brought to us by “Tia Juana”, a girl who married a guy that Cory used to room with in college. I met her once, and for some reason I recall that she was wearing a blue dress with big white polka dots at the time. I guess I remember it because I was thinking how cute the dress was and how I would love to have one just like it. I have probably changed my mind since then, because polka dots can be disappointing with all the dizziness and disturbing reminders of Minnie Mouse and her gigantic fake smile. Still, it made sense at the time.
Anyway, the cookies. Just looking at the ingredients makes me feel like I’m flipping the bird to Bob & Jillian, which should probably not feel as good as it does. Seriously though, it’s like a peanut butter cookie mixed with a chocolate cookie that doesn’t just add the chocolate chips to liven up the texture, but cut up peanut butter cups. And then when Tia Juana says to put the cookies on the sheet in quantity of THREE TABLESPOONS at a time it’s as if I knew her in the pre-existence. The cookies are huge, moist, and while I usually prefer my peanut butter cups at room temperature, I do make rare exceptions. This would be one of them. I think I’ll pop a few with a tall glass of milk tonight while I watch “The Biggest Loser” finale. (Go Amanda!) Enjoy!
Chocolate Peanut Butter Cup Cookies
2 1/4 cups flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine, softened
3/4 cup smooth peanut butter
3/4 cup light brown sugar – firmly packed
3/4 cup white sugar
1 tsp. vanilla extract
2 large eggs
10 peanut butter cups – regular size – cut pie-like into 8 pieces
1 pkg. semi-sweet chocolate chips
Heat oven to 350 degrees. In bowl combine flour, cocoa, baking soda, and salt. Set aside. In large bowl with electric mixer at medium speed, beat butter, peanut butter, brown sugar, white sugar and vanilla about 3 minutes until light and fluffy. Add eggs, one at a time; beat until thoroughly blended after each addition. On low, gradually beat in flour mixture until smooth. Stir in Peanut Butter Cup Pieces into dough along with the chocolate chips. Drop dough, 3 Tbsp. per cookie, onto ungreased cookie sheet, spacing about 1 inch apart. Bake 13-15 minutes until dry and slightly firm to the touch. Let cookies cool before removing from cookie sheet.
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