Wednesday, May 9, 2012

Peanut Butter Cup Cookies


After a day at the office like this...
where the bills paid and the invoices billed fill the mailbox three quarters of the way high
something sweet feels like the perfect reward for a day of hard work.
(side note for you folks... This is NOT a clean recipe
BUT I will share how to clean it up as best as I can)
  
These cookies are the sweetest,
softest,
chewiest,
most supple
(just kidding I'm not really taking it there!)
cookies known to mankind.
(maybe an overstatement... but maybe not... you'll have to make them to find out!)

Reese's Peanut Butter Cups are my guiltiest of pleasures.
Chocolate and Peanut Butter are such a perfect pair...
Just like Spaghetti and Meatballs...
Calvin and Hobbs...
Mr. Thomas and me.
(Had to sneak it in there)

While I was running yesterday morning
I had an epiphany.
Take the PB cups and turn them into a baked good.
Yes, I was running and thinking about sweets.
Whatever it takes to get through it, right?

These were nothing short of the other variations I've made...
I made a white chocolate chip version of these cookies here.
The original recipe can be found here.

Peanut Butter Cup Cookies

Ingredients:
1 cup butter, room temperature
1/4 cup sugar
(you could replace this with a sugar subsititute like coconut sugar or truvia)
3/4 cup brown sugar
(there's a controversy about this being clean or not...
a little maple syrup plus some sugar subsitute could help achieve this taste)
1 package instant chocolate pudding
(this contains sugar... I'm not sure how to skip around it...)
1 egg
1 tsp vanilla
1/4 cup sour cream or plain yogurt
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups peanut butter chips 
(these contain sugar, little in comparison to other chips, but still sugary)

Directions:

1. Beat butter and sugars together in a standing mixer until fluffy.
2. Add pudding, egg, sour cream and vanilla.
3. Add flour, baking soda, and salt.
4. Stir in peanut butter chips.
5. Spoon onto parchment paper lined baking sheets.
6. Bake at 375 f for 7-10 minutes.

(these are a little tricky because the dark color of the dough
doesn't allow the oven to golden brown their edges...
Be diligent in watching these cookies!)

Let cool as long as you can resist on a wire baking rack.
Pour yourself a glass of milk...
Or a cup of joe
(if you eat them for breakfast like I would love to do...)
And finally... enjoy!

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