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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 36 |
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A moist brownie like cooke. I got this from Martha Stewart and they are great. Ingredients:
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:
1. 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.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. 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.
4. 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.
5. First published
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