You’d think with all the baking I do the house would be flooded with baked goods. I don’t know where it all goes sometimes! We found ourselves dessert less on a Saturday night and I wanted instant gratification so I picked some chewy cookies that required no fuss!
I didn’t just want to make chewy chocolate chip cookies so I replaced half of the chocolate chips with the mini peanut butter cups I bought at King Arthur when I was in Vermont.
If I hadn’t been in desperate need for a cookie I probably would have refrigerated the dough for an hour. It got a little soft which resulted in a little spreading, but when you want a cookie nothing else matters!
Chewy Peanut Butter Cup Cookies
adapted from Martha Stewart’s Cookies (makes about 3 dozen)
2 1/4 cups plain flour
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar, packed
1 tsp salt
2 tsp vanilla
2 cups chocolate chips (or mixture of chocolate chips and peanut butter cups)
1. Preheat the oven to 350 F. Whisk together the flour and baking soda in a bowl and set aside. In a large bowl beat together the butter and sugars until pale and fluffy.
2. Add in the salt, vanilla and eggs and mix until blended. Mix in the flour.
3. Stir in the chocolate chips.
4. Drop heaping tablespoons onto the baking sheets 2 inches apart and bake for 10-12 minutes rotating the tray half way through. Transfer cookies to a cooling rack.