Mini Chocolate Peanut Butter Cup Cookies

Today marked the start of blizzard 2009. What else is there to do stranded in a condo but BAKE! I had all the essential ingredients to make a simple dough. I looked on Foodgawker and found a recipe from America's Test Kitchen, Chocolate Chip Cookies. Although, I didn't use chocolate chips. The only thing I had in the pantry close enough to chocolate chip cookies were Trader Joe's Mini Chocolate Peanut Butter Cups.


The recipe makes ~30. Preheat oven to 325 degrees F.

• 3 1/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, melted and cooled
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon vanilla extract
• 1 1/2 cups Trader Joe's mini chocolate peanut butter cups

- Fold the flour, baking soda, and salt together in a large bowl and set aside.
- Beat the butter and sugars in a large bowl using an electric mixer on medium speed or in KitchenAid mixer on level 2 until combined, ~ 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the mini chocolate peanut butter cups until incorporated.

- Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced 2 1/2 inches apart. Baking until the edges are golden but the centers are still soft and puffy, 15-18 minutes, rotating and switching the baking sheets halfway through baking.
- Transfer to a wire rack to cool and then serve.