Wednesday, December 31, 2008

Full circle, almost


My first post of the year was Oatmeal-Raisin cookies, and I'm ending 2008 with more cookies.

I guess that was a bit of a premonition about what my habits would be for the year, with cookie recipes now equaling muffin recipes, with 7 cookie recipes posted this year.
Make that 8 now.

I was not planning on making cookies today, but when I went to Trader Joe's today, I saw Miniature Milk Chocolate Peanut Butter cups. They were too cute to resist, and at the same price as a bag of chocolate chips for 12 ounces, too easy to toss into my basket. I figured I could use them in cookies of some sort.

Then it was crunch time. I told my parents I'd have a clean kitchen for them (I made banana muffins and espresso candied walnuts today) when they got home, I had to pick out what cookies I was going to make. I had just thrown out the bag from some Hershey Kisses and remembered that there was a recipe for peanut butter blossoms on the bag. I figured I could just use that as my base dough and work my way from there.

Quick, easy, and by the time my parents got home 30 minutes later, the last pan was in the oven.

Peanut Butter Cookies with Peanut Butter Cups
makes 30-40 cookies
Note: If you can't find mini peanut butter cups (I haven't seen them anywhere but TJ's), you can omit them or substitute chopped peanut butter cups or chocolate chips. Milk can also be used instead of buttermilk.
I also think this dough would work for thumbprints, but I haven't tried yet. I've yet to find a dough that I like for them.

1/2 cup (1 stick, 4 oz) butter, softened
3/4 cup (186 grams) creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg
2 tablespoons buttermilk
1 teaspoon vanilla extract
1-1/2 cups whole-wheat pastry flour or all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces (1 package) mini peanut butter cups

Preheat oven to 375ºF. Line 3 cookie sheets with parchment or baking mats.

In a large bowl, beat the butter, peanut butter, and sugars on medium speed until combined. Beat in egg, buttermilk, and vanilla extract.
Whisk together the flour, baking soda, and salt.
Stir the flour mixture into the peanut butter mixture until combined. Stir in the mini peanut butter cups.

Drop rounded teaspoons of the dough onto prepared baking sheets spaced 1" apart. Bake for 10 minutes or until bottoms are lightly browned.

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