chocolate peanut butter chunkers

today, you will need to practice restraint. why, you may ask? because these cookies are outstanding. peanut butter cups in cookie form. and they just shout out “eat me!” i know. i’ve been hearing the shouting all morning, and they really are hard to resist! for chocolate lovers and peanut butter lovers alike, i think you will find these well-received – and you’ll find a very empty cookie jar in only a matter of minutes!

chocolate peanut butter chunkers
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 stick unsalted butter at room temperature
1/4 cup (4 tablespoons) solid vegetable shortening (i use unflavored crisco)
1/4 cup smooth peanut butter (do not use all-natural peanut butter)
1/2 cup packed light brown sugar
1/3 cup baker’s sugar
1 egg
1 1/2 teaspoon vanilla extract
2 1/2 cups of peanut butter cups, cut up into small to medium-sized pieces

1. preheat oven to 325 degrees. line cookies sheets with parchment paper.
2. using a stand mixer, cream the butter, vegetable oil, peanut butter and both sugars until smoothly blended and lighter in color.
3. add the egg and vanilla. continue to mix until just blended.
4. sift in the flour, baking soda and salt, and then mix at low speed just until blended. do not overmix. the dough will seem soft.
5. add peanut butter cup pieces, mixing gently with a spoon or spatula.
6. using your #50 cookie scoop (about 3 tablespoons) drop onto prepared cookie sheets about 3 inches apart (they will spread a bit).
7. bake for about 16-18 minutes — the cookie tops will have some small cracks and should feel somewhat firm.
8. remove from oven. let the cookies rest on the cookie sheet for 5-6 minutes, then remove cookies to wire cooling rack.
9. enjoy!

yield: about 20 – 22 cookies.

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