Photo by John Kernick
Because peanut butter-cup cookies are so delicious and I can eat them all myself in one sitting, I limit myself to baking these once a year around Halloween. The original recipe is from Real Simple, but I have tweaked it for my liking by adding crunchy peanut butter, whole wheat flour and kosher salt. Here’s the recipe:
Peanut Butter-cup Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons crunchy peanut butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 12-ounce package small peanut butter-cups, coarsely chopped
Directions
- Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
- Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter-cups.
- Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Sprinkle with more kosher salt. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool. Makes 48 cookies
