Ingredients 1 1/2 cups King Arthur Unbleached All-Purpose Flour, (177g) 1/2 cup unsweetened baking cocoa or Dutch-process cocoa, (43g) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup granulated sugar, (99g) 1/2 cup brown sugar, (106g) 1/2 cup unsalted butter, (8 tablespoons, 113g) softened
1/4 cup smooth peanut butter, (67g) 1 teaspoon vanilla extract 1 large egg 2 tablespoons water, (28g) 1 1/2 cups mini peanut butter cups, (255g)
Instructions 1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. 2. In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt. 3. In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy. 4. Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well. 5. Stir in the mini peanut butter cups. 6. Scoop rounded tablespoonfuls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Flatten each cookie to about 1/2" thick. 7. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.
Description Chocolate and peanut butter rolled into one good cookie
Notes Because the recipe comes from the King Arthur Flour catalog, I haven't taken their name off the flour in the ingredients. Any flour can be used.
Source King Arthur Flour catalog
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