Alright! Stop whatch’re doin’…(’cause I’m about to ruin the image and the style that ya used to. I look funny…) Sorry, once I started with that first sentence, I just had to keep going. You know you were thinking it, too!
But seriously, I’m gonna wax poetic about these cookies. They are seriously some of the best I’ve ever made. I’m not sure whether to thank my friend Christine (hi Christine!) for telling me about them or curse her name because I’ve gained 2 pounds since Friday. So consider yourself warned. Christine slipped me one of these babies while our girls were in storytime at the library last week. I think I might’ve attracted stares because of the sounds I was making as I ate them. She had no choice but to give me the remaining three she had on her, which I promptly hid from my kids. (I’m not proud. But it’s the truth.) I had to make more, if for no other reason than I felt guilty about the hiding and figured I’d better share some with my family. In truth, they really are too good to keep to myself.
So here’s the recipe…it’s originally from All Recipes, but I renamed them.
Peanut Butter Cup Cookies
3/4 c. powdered sugar
3/4 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter, softened
1/4 c. peanut butter
1 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa powder
1/2 tsp. baking soda
For the filling, mix the peanut butter and sugar together. Form into approximately 30 balls and flash freeze on a baking sheet.
Meanwhile, beat the butter, sugars and peanut butter together until smooth.
Add in the vanilla and egg and beat to combine.
Gradually add in the flour, cocoa powder and baking soda until blended.
Remove the peanut butter centers from the freezer, and shape the cookie dough around the ball until completely covered.
Flatten the cookies with a sugar-dipped glass.
Bake at 375 for 7 to 9 minutes, or until tops of cookies just begin to crack.
Now I challenge you to two things: 1)Try to eat just one and 2)Try to get the Humpty Dance out of your mind. Sorry.