Remember last week when I wrote about being dairy free? Yeah, these are not dairy free! But, I did not eat one, truth. All opinions are those of my friends and co-workers who I asked for their honest opinion. I trust them to tell me the truth. And, they all ate enough cookies so I know they are truth tellers when they said how wonderful these cookies tasted!
It is hard to go wrong with a peanut butter cookie base stuffed full of chopped peanut butter cups and chocolate chips. Sarah described them as "creamy," which sounds pretty damn good. I am definitely sad I did not sample one of these cookies, but super proud of my resistance. Clearly I am an abstainer, not a moderator. You can tell I did not eat any because there is not a picture of a cookie with a bite mark. I like to show all my food in the process of being eaten! Make these cookies, you can never have too many cookie recipes in your arsenal!
Peanut Butter Peanut Butter Cup Cookies
Adapted from Table for Two
Yield - 40 2-tablespoon cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter, I used Jif
1/2 cup sugar
1/2 cup dark brown sugar
2 tablespoons milk (cashew milk worked fine)
1 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup flour
8 ounces mini Reese’s peanut butter cups
1 cup bittersweet chocolate chips
Preheat the oven to 350 ˚F and line your baking sheets with parchment paper.
Add the butter and peanut butter to the bowl of a stand mixer with a paddle attachment. Beat on medium speed until light and fluffy and well incorporated. Beat in the sugars.
Scraped down the bowl and add the egg, beat to combine. Add the milk and vanilla, beat for 3-5 minutes until light and fluffy.
Add the baking soda and salt and mix until just combined. Scrape down the bowl and paddle. Add the flour, peanut butter cups, and chocolate chips. Mix until just barely combined.
Use a 2-tablespoon scoop to portion the dough and place on the prepared baking sheet. Cookies should be at least 2 inches apart.
Bake for 8-10 minutes or until just set, do not over bake.
Move to a wire rack to cool completely before baking.