Peanut Butter Cup Chocolate Chip Cookies

Peanut Butter Cup Chocolate Chip Cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup creamy peanut butter (not all-natural)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup bittersweet chocolate chips
  • 10 Reese's miniature peanut butter cups, cut into fourths

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for 5 minutes, until light and fluffy.  Scrape the bowl down and beat in the peanut butter until smooth.  Add the egg and vanilla and beat until well combined.

In a separate bowl, combine the flour, baking soda and salt.  With the mixer on low speed, add the flour mixture by spoonfuls, alternating with the milk.  Mix until just combined.  Stir in the chocolate chips and peanut butter cups with a spoon.

Cover the dough and refrigerate for at least an hour, until firm enough to roll into balls.  Roll rounded tablespoons of dough into balls, flatten each ball slightly with the back of a fork, then freeze dough balls for 30 minutes prior to baking.

Preheat the oven to 350.  Place cookie dough 2 inches apart on an ungreased cookie sheet.  (Keep remaining dough frozen until ready to bake.)  Bake cookies for 8-9 minutes, until golden around the edges but still soft in the center.  Let cool on the cookie sheets for several minutes, just until you can transfer them to a wire rack without breaking them apart - cookies will be very soft.  Cool completely on a wire rack before storing in an airtight container.

Yields about 3 1/2 dozen.

WW Points Plus Value: 3 points per cookie

Recipe from Curly Girl Kitchen