Peanut-butter cups put stamp on cookies
Published 8:00 pm, Sunday, April 24, 2005
PEANUT-BUTTER CUP COOKIES
Preparation time: 30 minutes
Cooking time: 18 minutes per batch
Yield: 30 cookies
1 cup flour
� teaspoon baking soda
� teaspoon salt
� cup smooth peanut butter, room temperature
� cup packed light brown sugar
� cup granulated sugar
� stick (� cup) unsalted butter, room temperature
� cup shortening
1 large egg
1 teaspoon vanilla extract
1 bag (about 10 ounces) miniature peanut butter cups, unwrapped, quartered
1. Heat oven to 325 degrees. Sift the flour, baking soda and salt into a medium bowl; set aside.
2. Beat the peanut butter, sugars, butter and shortening in a large bowl with an electric mixer on medium speed until smoothly blended, about 1 minute. Add the egg and vanilla; beat 1 minute. Reduce speed to low; add the reserved flour mixture, mixing until incorporated and the dough is soft and smooth, about 1 minute. Stir in the peanut butter cup pieces with a large spoon.
3. Drop heaping tablespoons of the dough onto baking sheets lined with parchment, spacing about 2 inches apart (you may need to help form the dough into mounds). Bake until the cookies feel firm and have several small cracks, 18-20 minutes. Cool the cookies 5 minutes on the baking sheets. Use a wide metal spatula to carefully transfer them to a wire rack; cool thoroughly.
Nutrition information per serving: 155 calories, 53 percent of calories from fat, 9 g fat, 3 g saturated fat, 12 mg cholesterol, 15 g carbohydrates, 3 g protein, 94 mg sodium, 1 g fiber