Wednesday, August 10, 2011

Peanut Butter Goodness..


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • Pinch of salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • large eggs
  • 55 mini peanut butter cups, unwrapped


  • 1. In a bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter, peanut butter and sugars until light, about 3 minutes. Beat in eggs, then flour mixture. Cover and chill for at least 2 hours.
  • 2. Preheat oven to 350ºF. Line 2 large baking sheets with parchment. Roll 1 heaping Tbsp. of dough into a ball. Place on a baking sheet. Use a fork to flatten in a crisscross pattern. Repeat with remaining dough until both sheets are filled. Make an indentation with your thumb in center of each cookie. Keep remaining dough chilled between batches.
  • 3. Bake until cookies begin to brown on edges, 13 to 18 minutes. Press a peanut butter cup into each indentation. Let cool on sheets on wire racks for 5 minutes; remove to racks to cool completely. Repeat with remaining dough and peanut butter cups.