My summer days are very unpredictable. One day I could be at home, working on my summer assignment for next year’s AP course (yay… not.) and then baking up a storm as a reward for completing a chapter of that boring history book. Or, I could be out and about, shopping or walking around San Francisco and enjoying the peaceful noise of waves crashing on the beach. I love getting out of the house and strolling around or visiting a new town. I just need to be out. My mom always gets annoyed whenever I use the phrase, “I’m bored”– (her common response is, “Then clean the house!”). I’m sure there are plenty of things to do around the house, there’s no doubt about it. But there’s nothing that makes me happier than going somewhere and exploring.
However, the days when I am at home, I will whip up a recipe and blog about it, hoping that someone reads my ramblings and enjoys a recipe. 🙂
This particular recipe is one to treasure. This cookie stays moist and soft for days– definitely resembles a “bakery cookie”. Yum. The peanut butter cups aren’t overwhelming, so you get a subtle hint of peanut butter flavor amid the pillowy center and gooey chocolate chips.
The Best Chocolate Chip Peanut Butter Cup Cookies lightly adapted from Sally’s Baking Addiction
Makes about 3 dozen cookies
- 3/4 cup softened butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
- 10 – 12 mini peanut butter cups, halved
1. Line cookie sheet with parchment paper or lightly spray with nonstick spray.
2. In a large bowl using a hand-held mixer, cream the butter and sugars together until light and fluffy.
4. In a separate bowl, combine flour, cornstach, baking soda and salt.
5. On low speed, combine flour mixture with the wet ingredients. Dough will be slightly sticky.
6. Carefully stir in chocolate chips and halved peanut butter cups. The peanut butter cups may fall apart, but don’t worry about it. 🙂
7. Chill dough for 30 minutes (at the least).
8. Preheat oven to 350℉.
9. Once chilled, roll dough into the size of 1 tablespoon (mine were larger) and place onto the cookie sheet.
10. Bake for 8-9 minutes until edges are barely golden brown. Do not bake for more than 10 minutes!
11. Remove and transfer to a cooling rack, then store in an airtight container once cooled completely. If the cookies are too puffy for you, you can lightly press down on them.
Unfortunately, the pictures didn’t turn out very great. Let me know if you try the recipe– it’s very simple and trust me, you’ll be glad you made them.
Thank you all for your support! Keep looking for more recipes to try out this week. 🙂