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Peanut-butter cups put stamp on cookies

News-Times, News-Times
Published 8:00 pm, Sunday, April 24, 2005
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Do you like peanut butter cups? These unusual cookies, from "Big Fat Cookies," by Elinor Klivans, incorporate the popular candy in their dough. We also cheated: The original recipe yielded 20 very large cookies, but we opted for a slightly "smaller" version and netted 30 treats. The cookies have an unusual, crumbly texture. It's important to let them cool (and thus, set) on the cookie sheets before moving them to a wire rack.

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