I am so glad today is Thursday. Only 1 day left of work after what seems like the longest week ever! As I’m walking home from work each night, I think about all of the things I want to accomplish before the next day: laundry, exercise, shopping, cleaning, manicure, baking, etc. But then I get home, put on some reality TV and I’m in for the night!
But tomorrow I have big plans. Big. Huge! After work I am going to buy these ADORABLE plates. Are they not the cutest thing you’ve ever seen?! Since they’re $16.00 each I’ve been thinking long and hard about which ONE I’m going to treat myself to. But it would not surprise me if I got to the store and bought all 3, they’re that irresistible. 🙂
If shopping doesn’t take up all my after work energy then I’m going to bake these cookies too. Or at least that’s my plan. We’ll see if it actually happens! Ever since we first made these cookies I’ve been dying to make them again. I am a lover of chocolate and peanut butter…and I’m a lover of cookies.
Yield: 20 cookies
1½ cups all-purpose flour, plus 2 tablespoons
6 tablespoons cocoa powder
½ teaspoon baking soda
½ teaspoon salt
¾ stick unsalted butter, at room temperature
¼ cup creamy peanut butter, plus 2 tablespoons
½ cup sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla
2 tablespoons milk
2 cups coarsely chopped peanut butter cups
Preheat oven to 350 directions F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine butter, peanut butter, brown sugar and sugar. Beat on medium-high speed until light and fluffy, about 2 minutes or so. Next, add the egg, vanilla and milk. Continue to mix until batter is smooth.
With the mixer on low speed, gradually add the dry ingredients, beating just until incorporated. Scrape down the sides of the bowl as needed. Gently fold in the chopped peanut butter cups last.
Form the dough into balls and place them on baking sheets. Each dough ball should be about 2 tablespoons each. Leave space in between the cookies, as they do spread a bit during baking. Bake for 12 to 14 minutes, rotating the baking sheets halfway through. Be careful not to over bake! Cookies should still be soft when coming out of the oven. Let cookies cool on baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.
Source: adapted from Annie’s Eats