Peanut Butter Cup Cookies
Can we talk about cookies yet?
I know you’re all eating tofu and baby bok choy and feeling like lean, virtuous tigers of unbounded energy, but consider the cookie. So perfectly portioned, sweet, buttery, a little salty. The perfect nibble, really, with an afternoon cup of tea when you feel your will to look at another spreadsheet flagging. And even though I can’t think of a way to convince you that a cookie is the gold standard in nutrition, you can’t deny how utterly wholesome these devils are. What do you think Laura Ingalls Wilder ate on the grassy plains when she sat cooling her heels in a cold brook? What did Jane Austen use to fortify her mind while considering the proper twist to bring Elizabeth and Darcy back together? I cannot prove that it was cookies, but I feel quite certain that the chances are good it was.
Necessity inspired a revelation with this particular recipe. All I happened to have in the freezer was salted butter, undoubtedly something my mom sent me home with in a “your not eating well enough” care package. Here, take four sticks of butter. Anyway, I followed the recipe to a t, using the salted butter and then absentmindedly stirring in additional salt as well. The results were addictive: flat, rich cookies, crisp on the edges, soft in the middle, studded with saltiness. A cure for the Mondays? I won’t make any promises, but it’s worth a shot.
Peanut Butter Cup Cookies
adapted from Real Simple
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) salted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped
Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. (Note: My cookies seemed to burn in this time frame but we’re perfect after 10 minutes.) Transfer to a baking rack to cool.
Rebecca: Love the Peter Rabbit plate! We had those when I was a kid… bring back warm memories.
And now I have a new cookie recipe to try!33 weeks ago
Sarah Jane: These remind me of the fantastic salty oatmeal cookies that are regional food of the gods in Washington D.C. They sound odd but are fiendishly good.33 weeks ago
Suzy: OK, call me a moron, but I’m Canadian–what do you mean by little peanut butter cups? Do you mean those mini Reece’s peanut butter cups or non-chocolate-covered moulded peanut butter cups (cause I’ve never seen those here)? I ask simply because there doesn’t appear to be any chocolate in those cookies so I’m confused. (I too love the Peter Rabbit plate. I had Bunnikins growing up–the Peter Rabbit china had yet to be.)
God, cookies are just so comforting. Can’t give them up, January or not.33 weeks ago
Jenna Sais Quois: Alright, alright, you have convinced me to bake these delicious cookies!
I think it was your Jane Austen argument that truly sold me on it.33 weeks ago
Julie: Oooh, I love peanut butter cups! And extra salt. Must try.33 weeks ago
David H.: Oh yummmm. I just started a diet today - and I see peanut butter cup cookies. Oy!33 weeks ago
Melissa: These will make any Monday feel good.33 weeks ago
beth: think it’s possible to be a lean, virtuous tiger who’s also a cookie monster? maybe i’ll bake these once i’m home from yoga today and let you know if the two can coexist.33 weeks ago
Lauren Clare: I am jealous of your Beatrix Potter plates. My nursery was Peter Rabbit when I was a baby and I’v been a fan ever since.33 weeks ago
Emily C.: Sarah Jane — There’s a recipe for those cookies in All Cakes Considered (a cookbook put out by an All Things Considered staff member) meant to mimic the best she’s had in DC. In case you wanted to make your own.
33 weeks ago
Suzy, Yes, the mini Reese’s peanut butter cups. You can usually get them in special holiday colors at Christmas, Valentine’s and Easter, and if you can’t find them, you could just use 12 ounces of the big Reese’s peanut butter cups.
I’m so surprised you guys like the Beatrix Potter plates! They’re actually little saucers to a teaset I found at a Waterford/Wedgewood outlet
Beth, I think it’s worth finding out!33 weeks ago
EB: Oh girl! I had that tea set as a kid! Seriously. I’m sure it’s packed away somewhere….. this warrants a call to mom…33 weeks ago
Margaret: Re: Washington regional cookies- you must be talking about the kind they have at Teaism called “Salty Oat cookies”- right? Those are so delicious with their chai tea
The only hesitation I have with these is that I have to buy candy. And I’ve already overdosed on M&Ms-on-sale-after-Christmas. I guess I’ll have to make these and give them away!33 weeks ago
Christine H.: Definitely a cure for the Mondays and its lesser known sibling, the Wednesday Blahs. I just made a batch of these and am enjoying a few with a nice, tall, cold glass of milk. Perfection. I’m glad I know a bunch of boys who will devour these so I won’t be tempted to eat them all!33 weeks ago
Sara Rose: Oh my. Those cookies look glorious. I need to make them now. NOW NOW NOW.32 weeks ago
Diane Carol: I just made these…hot from the oven - they are delicious! I chopped up the Reece’s Valentine Hearts…and added some semi sweet chips to offset the milk chocolate. I cooled them and packaged them in celophane bags with a bow to give away to my neighbors….because I would (seriously) EAT THEM ALL! I have a small plate for me and hubs - actually just 3 left! Thank you for the great recipe!32 weeks ago