Peanut Butter Cup Deep Dish Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ cup plus ⅛ cup all-purpose flour
¼ tsp. salt
½ tsp. baking soda
¼ cup white sugar
¼ cup packed brown sugar
¼ cup butter, softened
¼ cup peanut butter*
½ egg, beaten**
½ tsp. vanilla extract
1 Tbsp. milk
scant ½ cup milk chocolate chips
2 regular sized Reese’s peanut butter cups (from a 2 count in a 1.5-ounce package)
cooking spray
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Directions: |
Directions:1. Preheat oven to 375°F. Prepare ramekins by spraying them with cooking spray.
2. In a small bowl, stir the flour, salt and baking soda together. Set aside.
3. Cream together the white sugar, brown sugar, butter, and peanut butter until fluffy. Beat in the half egg, vanilla and milk. Add the flour mixture; mix until just combined.
4. Stir in the chocolate chips.
5. Spoon the dough into the ramekins and fill to a generous halfway. Smooth the top with your fingers.
6. Bake for 10-15 minutes. Mine took 12 minutes, but will depend on the size and shape of your ramekin. You want to remove them when the edges are just starting to turn slightly golden brown – the center will look really doughy. Remove from oven and immediately press a peanut butter cup into the center of each ramekin.
7. Allow to cool slightly, and dig in! |
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Number Of
Servings: |
Number Of
Servings:2 |
Personal
Notes: |
Personal
Notes: Ramekin Size: I used one with a 4.5” diameter, about an inch deep that holds 1 cup of water. Anything similar sized will be fine.
- *You don’t want to use a natural peanut butter with this recipe. Use something like Skippy or Jif.
- **Don’t stress about getting exactly half an egg. I recommend beating 1 egg first and then spooning approximately half into the mixing bowl.
- Once again, you want to bake these until slightly underdone, until the edges are just starting to turn golden brown.
- You’ll have about a ½ cup of dough remaining. I like to freeze this and pull it out for another night when I just want a little something. You can spoon 1 Tbsp. dough balls onto parchment paper and bake at 375°F for about 8 minutes or until the edges are slightly browned.
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