These Salted Peanut Butter Cup Cookies are amazing! It’s chocolate chip Cookie meets peanut butter cup and it’s a match made in heaven!
I have come to the conclusion that I am a chocolate chip cookie (and dough) addict. I love them. I could make and eat them (and the dough) every single day. When I saw this recipe over at Mel’s Kitchen Cafe, it was a no brainer about whether or not I should try them.
These cookies are some of the most beautiful looking cookies I have ever seen, not to mention some of the best cookies I have ever eaten. I have seen, heard and read all about the “famous New York Times Chocolate Chip Cookies by Jacques Torres,” but just never got around to making them. This recipe is basically “that” famous recipe with peanut butter and peanut butter cups added . . . Mmmmm, can it get any better? I don’t think so!
This recipe does however require some “plan ahead time.” The dough needs to chill for at least a couple hours. Also, the recipe published in the Huffington Post lists the ingredients in ounces which means you really need a kitchen scale. I know some of you may not have one, which is a bummer because they come in really handy. No worries though if you don’t because the recipe for the famous “Jacques Torres cookie” that was published in the New York Times does actually list the equivalent measurements in cups, so I’ve listed them in parenthesis for you. Like I said before, this recipe is basically that one with the addition of peanut butter and peanut butter cups.
I know this might all sound so confusing, but just follow the directions/ingredient list and you will be just fine.
These cookies are amazing, out of this world, fabulous, delicious . . . .are you catching my drift? I have to be honest though, I thought they were best the first day. By the second day, they had softened up a little too much for me because I like my cookies to have a little bit of “crispyness” to them.
I promise you these are worth the plan ahead time!Print
- 8 1/2 ounces ( 2 cups minus 2 tablespoons) cake flour
- 8 1/2 ounces ( 1 2/3 cup ) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups (2–1/2 sticks) butter, room temperature
- 10 ounces ( 1 1/4 cups) light brown sugar
- 8 ounces (1 cup plus 2 tablespoons) granulated sugar
- 1 1/2 teaspoons salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup chunky or creamy peanut butter
- 10 ounces semi-sweet chocolate, coarsely chopped*
- 10 ounces mini peanut butter cups, halved
- Fleur de sel, for sprinkling)
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the peanut butter and vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chopped chocolate and peanut butter cups and gently stir them in.
- Press plastic wrap against dough and chill dough for at least 1 to 2 hours or overnight.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 2-3 tablespoons of dough (the size of generous golf balls) onto baking sheet, sprinkle lightly with sea salt and bake until golden brown, about 17 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- Good quality chocolate chips are fine to use in place of chopped chocolate.