Email to Stacy      

Giant Peanut Butter Cup Cookies

Source of Recipe

First Magazine


Recipe Introduction

These are really good without the peanut cups also, just remember to slightly flatten the dough before baking as directed. These cookies can be made smaller, just make sure to adjust the baking time. When pushing the candy pieces in the dough, let it stick out, don't bury it in the dough.

List of Ingredients

1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 pound room temperature butter
3/4 cup sugar
1/2 tsp vanilla
1 egg
16 miniature peanut butter cup candies (or regular size if you can't find minis)


Recipe

Heat oven to 325 degrees. Combine flour, baking soda and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the vanilla and egg. Stir in the flour mixture.

Drop dough by level 1/4 cup measures onto ungreased baking sheets, 3 cookies per sheet, spaced several inches apart. Cut each candy into 4 pieces (or 8 pieces if using regular size candy). Push 8 pieces of candy into each cookie, flattening the dough slightly. Bake until cookies are a light golden color, about 15 minutes. The centers will still be pale and a little soft. Let cookies stand one minute on the baking sheets before removing them to racks.