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06/12/2011 National Peanut Butter Cookie Day Peanut Butter Cup Cookies

Source of Recipe

Wilson, Dede. A Baker's Field Guide to Chocolate Chip Cookies. The Harvard Common Press. Boston: 2004.


Recipe Introduction

It's time to dig out Grandma's famous peanut butter cookie recipe: it’s National Peanut Butter Cookie Day! Though peanut butter has been around since the time of the Aztecs, peanut butter cookies did not become an American favorite until the early 1900s. In 1916, George Washington Carver began to promote the peanut and its many uses. He even published three peanut butter cookie recipes in his research bulletin entitled "How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption." However, it wasn't until 1932 that the iconic waffle-like fork marks were added to peanut butter cookies. It was the Schenectady Gazette that published the cookie recipe that called for adding the fork marks. Today, those marks are universally found on peanut butter cookies! Make a batch of delicious peanut butter cookies for your family to enjoy on National Peanut Butter Cookie Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 06/12/2011 National Peanut Butter Cookie Day Peanut Butter Cup Cookies



Peanut Butter Cup Cookies


2 1/2 cups (325 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (160 grams) light brown sugar
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Garnish:
48 miniature peanut butter cups, unwrapped


Recipe



Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.

In a bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 48 cookies.