Nope you’re not dreaming, this really is a new recipe, only 2 years or something ridiculous in the making. I’ve been wanting to get back to food blogging since I graduated from college, but unfortunately before I moved to California I never had any time (or a suitable kitchen) to get back into it. Then when I moved to San Diego I was convinced that no where in my apartment had suitable lighting to start it up again.
But thanks to a Snapchat of my dresser early last week, I found that I actually could take really nice photos in my room. A foam poster board and two small clamps later, I had my own little DIY studio. Though it’s not perfect and it’s been awhile since I has used my camera, but I think it’s a great first step to getting back into photography.
Now for the real reason you’re here, cookies. And these aren’t just any cookies. I had a bag of peanut butter cups that I was eating by the handful and I didn’t want them to melt while I was back home. So I figured, what could be better than throwing them into peanut butter cookies. Nothing that’s what.
The best thing is that since I won’t be around this week, I didn’t want the cookies to go stale so I rolled out all of the dough and froze most of it for when that “fresh baked cookie” craving comes. Now I have dough to just plop on a cookie tray and throw in the oven.
Peanut Butter Cup Peanut Butter Cookies
Slightly adapted from Joy the Baker
Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 10-12 minutes
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup smooth peanut butter
1 cup packed light brown sugar
3/4 cup sugar
2 large eggs
2 cups chopped peanut butter cups
Preheat oven to 350 degrees and line a few baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat until combined. Mix in the eggs one at a time. Scrape down the sides of the bowl with a spatula and mix once more until all the ingredients are combined. Add in the dry ingredients and mix just until they disappear. Remove the bowl from the stand mixer and mix in the chopped peanut butter cups by hand.
Roll the dough into tablespoon-sized balls and place on the baking sheets about 2 inches apart. Bake the dough for 10-12 minutes or until golden brown and chewy in the middle. Repeat with remaining dough. Once they’re removed from the over, let them sit on the baking sheet for a minute or so and then move to a cooling rack. Grab one in each hand and enjoy!