Chocolate Peanut Butter Cup Cookies
Milk chocolate and peanut butter: two great tastes that taste great together and, when merged in cookie form, are almost too much of a good thing.
Instructions
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1
In a bowl, combine the flour and baking powder. Set aside.
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2
In another bowl, cream the butter and sugar with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients and the peanuts. Cover and refrigerate for 1 hour.
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3
With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
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4
Shape the dough into balls using about 1 tbsp (15 ml) of dough for each cookie. Place the balls on the prepared baking sheets, spacing them evenly. With your fingers, slightly flatten each cookie.
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5
Bake one sheet at a time for 10 to 12 minutes or until the cookies just begin to brown. Let rest for 5 minutes, then generously garnish each cookie with crushed chocolate peanut butter cups. Let cool completely.
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6
The cookies will keep in an airtight container for 1 week at room temperature or 3 months in the freezer.
Milk chocolate and peanut butter: two great tastes that taste great together and, when merged in cookie form, are almost too much of a good thing.
