Name: Chocolate Peanut Butter Cup Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 15 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1 tsp baking powder; 1/2 cup (115 g) unsalted butter, softened; 1/2 cup (105 g) sugar; 1 egg; 2/3 cup (100 g) unsalted peanuts, crushed; 12 oz (340 g) chocolate peanut butter cups, crushed

Ingredients

- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) sugar
- 1 egg
- 2/3 cup (100 g) unsalted peanuts, crushed
- 12 oz (340 g) chocolate peanut butter cups, crushed

Preparation

- In a bowl, combine the flour and baking powder. Set aside.
- In another bowl, cream the butter and sugar with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients and the peanuts. Cover and refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
- Shape the dough into balls using about 1 tbsp (15 ml) of dough for each cookie. Place the balls on the prepared baking sheets, spacing them evenly. With your fingers, slightly flatten each cookie.
- Bake one sheet at a time for 10 to 12 minutes or until the cookies just begin to brown. Let rest for 5 minutes, then generously garnish each cookie with crushed chocolate peanut butter cups. Let cool completely.
- The cookies will keep in an airtight container for 1 week at room temperature or 3 months in the freezer.

Chocolate Peanut Butter Cup Cookies

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Ingredients

Preparation

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