There is nothing like eating a cookie right out of the oven. Well, I take that back, I really like eating the dough more than anything else. Sometimes, I've eaten so much dough that by the time I can take a bite of the piping hot goodness from the oven, I have a tummy ache, and can't enjoy it.
What is it about this time of year that makes me want to bake. It's not even the least bit cool here yet, but there's something about September that makes me feel like baking. Maybe it's that it's the start of fall, or maybe it's just that I've been back on weight watchers for three weeks and my body is throwing it's own revolt. I have baked two batches of chocolate chip cookies in two days! Of course, I take a bite of the dough (or maybe two bites) and send the cookies with Mark to the hospital. My WW leader would be so proud.
Here is a great recipe for cookie lovers of all ages! I recently brought them to a Baptism party and they were a hit. Warning - if your children are wearing their Sunday best, they'll likely be covered in chocolate before too long. So this might be the perfect cookie to make when everybody is in their pjs. With a cold glass of milk, I can't think of anything better!
Peanut Butter Surprise Cookies
Makes 36
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
Directions
Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
Directions
Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
PS - What's your favorite cookie?
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I am so glad you posted this recipe. And the cookie dough is most definitely my favorite part, too!
ReplyDeleteThese cookies are SO good. You are especially good at making them, too.
ReplyDelete