Chocolate Peanut Butter Cup Cookie
Source of Recipe
Maria Baldwin of Mesa, AZ
Recipe Introduction
This Blue Ribbon Winner was sent in by Richard in Cincy. He says, "These, in a word, are incredible."
I found this recipe in the cookie archives at food.epicurious.com. Check it out for more fabulous cookie recipes!
Recipe Link: food4.epicurious.com/HyperNews/get/archive_cookie1-100/17.html List of Ingredients
Cookies:
1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 cups plus 2 tbls. a.p. flour
1/2 tsp. baking soda
Garnish:
3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and
unwrapped.
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips.
Recipe
350F. oven. Makes 36 cookies.
Combine chocolate in bowl and microwave at
50% for about 2 minutes, stir and repeat
until smooth and melted (or do it the
old-fashioned double boiler way if you
prefer). Cool slightly.
Combine sugar and fat in large bowl. Beat at
medium speed with elec. mixer until blended
and crumbly. Beat in eggs, one at a time,
then salt and vanilla. Reduce speed to low.
Add chocolate slowly. Mix until well
blended. Stir in flour and soda with spoon
until well blended.
Shape dough into 1 1/4 inch balls. Roll in
chopped peanuts. Place 2 inches apart on
ungreased baking sheets.
Bake at 350F. for 8-10 minutes or until set.
Press a frozen (important) peanut butter cups
into the center of each cookie immediately
upon removing them from the oven. Press
cookies up against peanut butter cup if
desired for appearance, but, do not touch the
peanut butter cup again since it is now
melted, it must remain intact. Cool
completely.
Melt the peanut butter chips and drizzle back
and forth over the cookies using a parchment
pouch or plastic bag with a little snip off
the corner. Repeat with the chocolate, only
drizzling at another angle from the peanut
drizzle.
These go fast.
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