Chocolate Chip Peanut Butter Cup Cookies
Today is the day that I start blogging regularly again. Today is the day that I tell you all my seemingly petty excuses for not writing a blog post in over a month (ouch, it actually hurt a little bit to confess how long it’s been). The excuses are numerous: I was in Italy for two weeks, I spent two days celebrating my 20th birthday, I’ve been working more or less full time since I got back from Italy, I’ve been helping friends move out, I’ve been mentally preparing myself for my final year in college, & I’ve been festival-ing it up with my friends. (We like that last excuse though – it’s what inspired these deliciously peanut buttery cookies.)
The Secret Garden Festival is unlike any other festival I’ve ever heard of. I mean, the basics are the same – bring a tent, bring your wellies, bring your own food & drink, & be prepared for all types of weather. Other than all that, it couldn’t have been more different from your average festival. It was SMALL, small enough that you were familiar with everyone’s face; everyone was actually nice, which, you have to admit, is a rarity at festivals; it was in the garden of this nice country house in the middle of nowhere; there were only two small makeshift stages – Glastonbiscuit (for spoken word) & Cookiestock (for music); at night the whole camp sat around one huge campfire & told stories; as well as there being an endless supply of free cookies passed around at all times. I mean, what more could you ask for!?
I hear what you’re thinking. Yep, I hear you wondering how my cookie needs weren’t satisfied after an entire weekend of free baked goods. Well, I’m here to tell you that my cookie needs are never satisfied. Never have been, never will be. If there is a cookie around, I will sniff it out & it will be mine & I will feel no shame. & so, first thing on the Monday after the festival, I decided to bake some cookies. But not just any cookies. These are chocolate chip & peanut butter cookies with a peanut butter cup pressed into the centre, just for good measure.
Due to the excessive amount of peanut butter jam-packed into these cookies, they are not for the weak at heart. Those who just casually enjoy some peanut butter scraped across their toast every once in a while might not appreciate these cookies as much as those who could sit down with a jar of peanut butter & a spoon & be perfectly happy. We’re talking about a deliciously thick cookie stuffed with crunchy peanut butter (because smooth with never be good enough), big chunks of chocolate, & with a regular sized Reese’s Peanut Butter Cup melted over the top. They. Were. Delicious.
These cookies come with a warning: it is dangerous to leave these cookies sitting around your personal space for too long. They have magical powers & they will draw you in. There will be no escape. You have been warned.
Makes 16-18 cookies (Adapted from A Bitchin’ Kitchen)
- 1 ¾ cups of plain flour
- 3 teaspoons of baking powder
- ½ teaspoon of salt
- ½ cup of butter, softened
- ¾ cup of chunky peanut butter
- ½ cup of caster sugar
- ½ cup of soft brown sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup of chocolate chunks
- 16-18 Reese’s Peanut Butter Cups
- Preheat the oven to 170°C & line baking sheets with parchment paper.
- In a medium bowl mix the flour with the baking powder & the salt. Set aside.
- In a large bowl, with the use of an electric mixer, beat the butter, peanut butter & sugars until light & fluffy. Beat in the egg & the vanilla.
- Slowly add the dry ingredients into the mix, beating on a slow speed until a dough ball forms.
- Using your hands, add the chocolate chunks into the mix. Once combined, divide the dough up into 16-18 equal balls of dough & place onto your baking sheets, leaving a reasonable amount of space for spreading in between each cookie. Before placing in the oven, flatten the ball down so that it forms a rough disk shape.
- Bake the cookies in the oven for 9 minutes. Remove the cookies from the oven & immediately press a peanut butter cup into the centre of each cookie, then place back into the oven for a further 3 minutes.
- Remove the cookies from the oven & allow to cool for 10 minutes on the baking sheet before being transferred to a wire rack to cool completely.