peanut butter cup chocolate chip cookies

Peanut butter cups and chocolate chips in a thick, chewy cookie?  What could be better??

Pretty much nothing.

Well, at least for this pregnant girl...  pretty much nothing!

I needed to make cookies yesterday.  Needed.

I broke my pinky toe in the morning, thanks to a stupid toe with nerve damage and a very mobile one-year-old who likes to move furniture into random spots all over the house.

I was grumpy.  And my foot hurt.  And I needed to snap out  of it.

And these cookies were just the remedy!

Thick, chewy, rich, perfect chocolate cookies laced with beautiful little chunks of teeny-tiny miniature peanut butter cups....


Oh, and for conscience sake, I feel the need to tell you that I may or may not have stolen said peanut butter cups from the husband's Christmas candy stash...

I promise I will replace them honey.  Or you can just help me eat all these cookies!  Deal?

Peanut Butter Cup Chocolate Chip Cookies Recipe
adapted from Annie's Eats

2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted and cooled slightly (still warm)
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
3/4 cup semi-sweet chocolate chips

3/4 cup mini peanut butter cups, or chopped peanut butter cups

Preheat the oven to 325ºF.  Line 3 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda & salt;  Set aside.

In your mixer bowl, cream together the warm butter and sugars until light and fluffy, about 3-5 minutes.  Beat in the egg, egg yolk & vanilla until smooth

Beat in the flour mixture until just combined and then stir in the chocolate chips and mini peanut butter cups.

Take about 1/2 cup of the dough and form it into a ball in your hands.  Hold the ball in both hands and gently break it apart (like you are cracking an egg!) and set the dough pieces craggly-side up on the baking sheet.  (You now have 2 cookies from that 1/2 cup of dough).

Repeat until all the dough is gone, allowing plenty of space in between cookies on the sheets so that they have room to spread.

Bake for 12-18 minutes, depending on your oven and the size of your cookies - until the cookies are barely golden brown around the edges...  being careful not to over-bake them.

Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans...  around 5-10 minutes.

Enjoy as many as you want warm and freeze the leftovers!!

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