Peanut Butter Cup Cookies

Peanut Butter Cup Cookies are so-oo good.  They have an unusual crumbly texture.  I was nibbling one to give me inspiration to write, but decided I should put it aside until I finish because cookie crumbs are not the best friend of a computer keyboard.

I came across this recipe in the food section of the Chicago Tribune on 4/13/2005.  The Tribune writer  found the recipe in Big Fat Cookies by Elinor Klivans.  They tweaked the recipe a tad.  And, in turn, I tweaked their recipe a tad.  The result is a favorite of young and old in my family.

Because of the crumbly texture, I “suggest” that my grandchildren eat the cookie at the table instead of while they are meandering around my living room.

Peanut Butter Cup Cookies

1 cup flour

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 cup smooth peanut butter at room temperature (I use Planters Natural Creamy.)

1/2 cup packed light brown sugar

1/4 unsalted butter, room temperature

1/4 cup shortening

1 large egg

1 teaspoon vanilla extract

10 ounces miniature peanut butter cups, unwrapped, quartered.  (I found no 10 ounce bags at the store on my shopping trip so I bought a 14 ounce bag which gives Grandma some tasty treats to have on hand. I weighed out 10 ounces from the bag to use in the cookies.)

Heat oven to 325 degrees.  Stir together flour, baking soda and salt and set aside.

Beat the peanut butter, sugars, butter and shortening in a large bowl with an electric mixer on medium speed until smoothly blended, about 1 minute.  Add the egg and vanilla; beat 1 minute.  Reduce speed to low; add the reserved flour mixture, mixing until incorporated and the dough is soft and smooth, about 1 minute.  With a large spoon carefully fold in the peanut butter cup pieces.

Drop by heaping tablespoons onto baking sheets lined with parchment paper.  I used my cookie scoop that is 1.5 inches in diameter.  Space the cookies about 2 inches apart.  I gently patted down the cookie a tad.  The cookies will not spread very much.

Bake 18-20 minutes until the top is firm and several small cracks appear in the top.

Cool the cookies 5 minutes on their baking sheets.  Use a wide spatula to carefully transfer the cookies to a wire rack.  Cool cookies thoroughly.

Prepare to enjoy and to reap compliments from those sampling the cookies.  My taste testing panel of 2 children and 2 adults gave thumbs up and “may I have another one” when I brought them out recently.

And now back to that cookie that I put down to write this post.

Thank you for stopping by Grandma in the Mailbox.  Next week brings the 5th Wednesday in  August.  I shall take a 5th Wednesday holiday.  See you again in September.


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