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I was looking for a quick, easy cookie to bake for lunch and came across this one on Annie’s Eats.

The cookies sounded interesting, but I didn’t want such a large batch.  I cut the ingredients in half and compensated for the whole egg by omitting the milk.  I also reduced the amount of peanut butter cups to keep them at a reasonable nutritional count.  I made the cookies smaller and four cookies made a nice, satisfying serving.  My two daughters and I loved the cookies with all of the peanut butter flavor and didn’t feel too  guilty about eating them.

CHOCOLATE PEANUT BUTTER CUP COOKIES

  • Servings: 30 small cookies
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¾ cup all-purpose flour
3 Tblsp. cocoa
1/4 tsp. baking soda
1/4 tsp. salt
3 Tblsp. butter, at room temperature
3 Tblsp. creamy peanut butter
¼ cup granulated sugar
¼ cup dark brown sugar, lightly packed
1 large egg
½ tsp. vanilla extract
½ cup coarsely chopped peanut butter cups* (about 8 pieces)

*For easier handling in unwrapping and chopping, freeze wrapped peanut butter cups for 30 minutes before preparing.

Preheat the oven to 350 degrees F.

Line baking sheets with silicone baking mats or parchment paper.

In a medium bowl, combine the flour, cocoa, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg and vanilla extract.  Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1/2 cup of chopped peanut butter cups and fold in gently with a spatula.

Form dough into one-inch balls and place on baking sheet 2 inches apart.

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Bake approximately 9 minutes until tops of cookies begin to crack.  Don’t over-bake.  Place cookies on a rack to cool.
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Yield:  30 small cookies 

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