I have been making these cookies for about a month now. I made up the recipe after eating Insomnia's peanut butter cup deluxe cookies and I think these are pretty close to the same thing. I love making them and sharing them with my friends. yea yea. anyway. I looked up as many baking secrets as I could find to throw into this recipe and I am glad I did. If you bake and wanna give them a go here is the recipe.
Cookies!!
yields about 16-18 medium to large cookies
nutritional facts: Instant diabetes
Ingredients
* 2 cups all purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted real butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 3 Tablespoons real vanilla extract
* 1 egg room temp
* 1 egg yolk room temp
* 1 cup peanut butter chips
* 1 cup milk chocolate chips
* 8 Reese's pb cups cut in fourths and frozen (you can buy a package of 8 for under $2)
yields about 16-18 medium to large cookies
nutritional facts: Instant diabetes
Ingredients
* 2 cups all purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted real butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 3 Tablespoons real vanilla extract
* 1 egg room temp
* 1 egg yolk room temp
* 1 cup peanut butter chips
* 1 cup milk chocolate chips
* 8 Reese's pb cups cut in fourths and frozen (you can buy a package of 8 for under $2)
Directions
1. Sift together the flour, baking soda, and salt; set aside
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar by hand until well blended. Stir in the vanilla, egg, and egg yolk until light and creamy. By hand mix in the sifted ingredients until just blended. Stir in the pb chips and the chocolate chips.
3. Refrigerate for an hour.
4. Preheat oven to 325.
5. line cookie sheets with parchment paper and drop cookie dough balls onto sheet. Leave 2 inches between cookies.
6. Bake for 13 minutes or until the cookies look just slightly undercooked and remove from oven. They wont seem like you cooked them long enough at first, but they will set.
7. Pull the parchment paper off the sheet with the cookies still on the paper and set on cold counter top. Immediately place one or two pieces of a frozen pb cup on top and push down into cookie.
8. Run cookie sheet under cold tap water until it's room temperature and then line with parchment paper and drop the next set of cookies. It is really important that the sheets be at room temperature.
9. Leave the cooling cookies on the paper on the counter until the next batch is almost ready to come out of the oven. Then transfer them to a cooling rack and take the ones from the cooling rack and move them to a tray or tummy or wherever you're going to keep the cookies.
and parchment paper can be reused over and over until the cookies stick on it. :)
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