Insomnia peanut butter cookies
DrHE
• 3/4 cup light brown sugar, packed (165g)
• 1/4 cup granulated white sugar (50g)
• 2 egg yolks at room temperature
• 1 tsp vanilla
• 1/2 cup creamy peanut butter, NOT natural peanut butter (128g)
• 1 cup all-purpose flour (120g)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup chopped peanut butter cups
TOPPING
• 1 tbsp peanut butter OPTIONAL
• Extra PB Cups
用料
| As | Above |
Insomnia peanut butter cookies的做法
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Preheat oven to 350F degrees.
Line two baking sheets with parchment paper.
In a medium bowl, combine all dry ingredients (flour, baking powder, baking soda, and salt). Set aside
In a large bowl, add the butter and both sugars. Mix with a handmixer until light and fluffy, about 5 minutes, making sure to scrape the sides of the bowl halfway through
Add in the egg yolks, and vanilla, and mix for another minute, the dough will be light and fluffy
Add in peanut butter and mix again until combined -
Next, add in the dry ingredients and mix until soft dough forms.
OPTIONAL- dollop the extra 1 tablespoon of peanut butter on top of the dough. Using a knife, -
swirl the peanut butter into the dough. Leaving large ribbons. See photo
• If you choose, you can chill this dough for 2 hours for a thicker cookie. Otherwise, proceed to the next step
Using a 2-tablespoon cookie scoop, scoop dough balls onto parchment paper, making sure to leave 2 inches in between them.
Place a few extra PB cups on top before baking. -
Bake for 11-13 minutes until edges are set and slightly golden brown.
Top with more PB cups when they come out of the oven. Let cool and enjoy!
