I've been in a chocolate and peanut butter mood lately. I think it started when I got Jamie a chocolate peanut butter heart when the seasonal aisle at the grocery store was filled with Valentine's candy. Chocolate and peanut butter puts a smile on his face...
So I made chocolate and peanut butter ice cream, very rich and decadent, so that he would have something yummy other than the guiltless blueberry yogurt sorbet I made for myself. He's not counting WW points after all! Then I made some peanut butter cup brownies, similar to these, for him to take to work.
And then, not to leave my own coworkers out, I made this batch of peanut butter cup chocolate chip cookies, a spin on my go-to peanut butter cookie recipe.
Jamie will sometimes turn to me after something we see on TV makes him hungry for sweets, and ask, "So what's the cookie situation in the house?" Usually, the cookie situation is pretty meager, but with these soft and tempting cookies cooling on wire racks, things were definitely looking up.
Milk and homemade cookies just makes the sun shine brighter!
Peanut Butter Cup Chocolate Chip Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter (not all-natural)
- 1 egg
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 cup bittersweet chocolate chips
- 10 Reese's miniature peanut butter cups, cut into fourths
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for 5 minutes, until light and fluffy. Scrape the bowl down and beat in the peanut butter until smooth. Add the egg and vanilla and beat until well combined.
In a separate bowl, combine the flour, baking soda and salt. With the mixer on low speed, add the flour mixture by spoonfuls, alternating with the milk. Mix until just combined. Stir in the chocolate chips and peanut butter cups with a spoon.
Cover the dough and refrigerate for at least an hour, until firm enough to roll into balls. Roll rounded tablespoons of dough into balls, flatten each ball slightly with the back of a fork, then freeze dough balls for 30 minutes prior to baking.
Preheat the oven to 350. Place cookie dough 2 inches apart on an ungreased cookie sheet. (Keep remaining dough frozen until ready to bake.) Bake cookies for 8-9 minutes, until golden around the edges but still soft in the center. Let cool on the cookie sheets for several minutes, just until you can transfer them to a wire rack without breaking them apart - cookies will be very soft. Cool completely on a wire rack before storing in an airtight container.
Yields about 3 1/2 dozen.
WW Points Plus Value: 3 points per cookie
Recipe from Curly Girl Kitchen