December 7, 2015

Peanut Butter Cup Cookies

My brother-in-law isn't one to pass along compliments easily. His response when my husband brought these cookies up north for deer hunting: "Drop whatever you are doing and make 2 more buckets of those cookies for next weekend ... They are f-ing good."

These cookies require a bit of patience in terms of chilling the dough, but the positive is that you can have freshly baked cookies several days in a row. This recipe from Brown Eyed Baker is definitely a repeat!

Note: This is one of those recipes where it truly is best to weigh the dry ingredients, but other measurements are included.

Peanut Butter Cup Cookies
8½ oz. (2 cups) bread flour
8½ oz. (2 cups + 2 Tbsp.) cake flour
1½ tsp. baking powder
1½ tsp. salt
1¼ tsp. baking soda
1¼ cups unsalted butter, at room temperature
½ cup creamy peanut butter
10 oz.(1⅓ cups) light brown sugar
8 oz. (1 cup + 2 Tbsp.) sugar
2 eggs
2 tsp. vanilla
1½ cups (8 oz.) mini peanut butter cups, halved
¾ cup milk chocolate chips
¾ cup peanut butter chips
Fleur de sel, for sprinkling

Whisk both flours, the baking powder, salt and baking soda together in a medium bowl, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add both sugars, and continue beating on medium speed until very light, about 3 to 4 minutes.

Mix in the eggs, one at a time, until well combined, and then beat in the vanilla. Reduce the mixer speed to low, and gradually add the dry ingredients, mixing just until combined. Use a rubber spatula to stir in the chocolate chips, peanut butter chips and peanut butter cups by hand until evenly distributed.

Press plastic wrap against dough and refrigerate for 24 to 72  hours. When ready to bake, preheat oven to 350ºF. Line baking sheets with parchment paper or a silicon baking mat.

Divide the dough into 2 1/2 oz. balls, and place on the prepared baking sheet, leaving at least 2 inches of space between the cookies. Sprinkle lightly with sea salt, and then bake for about 15-17 minutes or until the edges are set and golden brown.

Transfer the baking sheet to a wire rack, and allow the cookies to cool for a few minutes before removing the cookies to the rack to cool completely. Repeat with remaining dough. (Allow the baking sheet to cool between batches or use additional baking sheets.) The cookies can be stored at room temperature in an airtight container for up to 4 days. Makes 30-32 giant cookies.

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