It's the final day of my 12 Days of Christmas Cookie Challenge, and I'm going out with a bang!
Ever since moving to the 'Buckeye' state, my love for all things chocolate and peanut butter has only increased. Case in point: Butterfinger cupcakes, peanut blossoms, Reese's cupcakes, homemade Take Five bars, peanut butter cup cake pops, puppy chow cookies.
I knew these cookies would be no exception, considering they start out with a a pile of these:
This cookie starts with a chocolate-peanut butter dough, and is loaded with chopped peanut butter cups. Perfectly chocolatey and perfectly peanut buttery, these cookies are almost over-the-top. Key word: almost.
They also come together really quickly! I think I had the batch made from start to finish in less than 45 minutes. A perfect last minute treat, as long as you keep a stock of Reese's cups in your pantry. (And who doesn't?)
In other (exciting) news... I was featured in the Bean Town's local newspaper today! Every Monday they do a "Tell Me About It" feature, and today I was the lucky interviewee.
A reporter came out to my house to interview me and ask me questions about my 12 Days of Cookies Blog Challenge, and to snap a few pics. If you're interested in reading the article, you can view it here - The Lima News.
One last thing - if you live in Ohio, and can get your hands on this ice cream, do it. Last night I had a Buckeye cookie with a bowl of Buckeye ice cream, and it might have just been one of the best decisions I've ever made.
In a small bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a large mixing bowl with an electric mixer, beat butter, peanut butter, sugar, and brown sugar until light and fluffy. Add egg, vanilla extract, and milk; beat until smooth. On low speed, mix in the dry ingredients until just combined. Fold in 1 1/2 cups peanut butter cups gently with a spatula.
Drop the dough by heaping tablespoons onto prepared baking sheets. Press remaining peanut butter cup pieces into the top of each cookie. Bake for 10 to 12 minutes, until the edges are just set. (They might seem soft, but they will firm up when the come out of the oven.) Let cool. Enjoy with a glass of milk.
Ever since moving to the 'Buckeye' state, my love for all things chocolate and peanut butter has only increased. Case in point: Butterfinger cupcakes, peanut blossoms, Reese's cupcakes, homemade Take Five bars, peanut butter cup cake pops, puppy chow cookies.
I knew these cookies would be no exception, considering they start out with a a pile of these:
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| Heaven on a plate. |
They also come together really quickly! I think I had the batch made from start to finish in less than 45 minutes. A perfect last minute treat, as long as you keep a stock of Reese's cups in your pantry. (And who doesn't?)
In other (exciting) news... I was featured in the Bean Town's local newspaper today! Every Monday they do a "Tell Me About It" feature, and today I was the lucky interviewee.
A reporter came out to my house to interview me and ask me questions about my 12 Days of Cookies Blog Challenge, and to snap a few pics. If you're interested in reading the article, you can view it here - The Lima News.
One last thing - if you live in Ohio, and can get your hands on this ice cream, do it. Last night I had a Buckeye cookie with a bowl of Buckeye ice cream, and it might have just been one of the best decisions I've ever made.
Buckeye Cookies
Servings/Yield
2 dozen cookies- 1½ cups plus 2 tablespoons all-purpose flour
- 6 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons butter, softened
- ¼ cup plus 2 tablespoons creamy peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 cups coarsely chopped peanut butter cups, divided
Method
Preheat oven to 350*F. Spray baking sheets with cooking spray or line with parchment paper.In a small bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a large mixing bowl with an electric mixer, beat butter, peanut butter, sugar, and brown sugar until light and fluffy. Add egg, vanilla extract, and milk; beat until smooth. On low speed, mix in the dry ingredients until just combined. Fold in 1 1/2 cups peanut butter cups gently with a spatula.
Drop the dough by heaping tablespoons onto prepared baking sheets. Press remaining peanut butter cup pieces into the top of each cookie. Bake for 10 to 12 minutes, until the edges are just set. (They might seem soft, but they will firm up when the come out of the oven.) Let cool. Enjoy with a glass of milk.
Source: Annie's Eats
Comments
@Have Your Way - I know! This was my first time buying it... definitely won't be the last!