Baking Classics
The Technique
Peanut Butter Cup Cookies
Classic Peanut Butter Cookies have long been a crowd favorite. Once a good dough has been established, it’s a matter of portioning it into miniature muffin tins. The key to keeping the chocolate looking its best is to freeze the candies before adding them to the warm cookies. This will aide in maintaining the appearance. Use disposable gloves when handling them so fingerprints do not transfer over surfaces. Learn how to make these irresistible gems in your very own kitchen.
Classic Peanut Butter Cup Cookies
makes 4 dozen
48 miniature peanut butter cups, unwrapped
1/2 cup butter, softened
1 cup dark brown sugar
1 egg
2 tsp pure vanilla extract
2/3 cup creamy peanut butter
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp kosher salt
1/4 tsp ground cinnamon
Freeze the miniature peanut butter cups 20 minutes. Meanwhile, preheat the oven to 350 degrees. Cream the butter & the dark brown sugar on Medium speed until light and fluffy, about 3 minutes. Add the egg & the vanilla blending well. Add the peanut butter & mix on Low speed just until blended. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Whisk together the flour, the baking soda, the salt & the cinnamon in a small bowl. Add to the butter mixture & blend on Low speed just until combined. Freeze the dough 10 minutes.
Portion the dough using a 2 teaspoon-size cookie scoop & place in 2 {24-cup} capacity lightly greased miniature muffin pans. Do not flatten the dough. Bake 8 to 10 minutes or until light golden brown & slightly puffy. Remove from the oven & immediately press a frozen miniature peanut butter cup in the middle of each cookie. Cool 10 minutes, then transfer to a wire rack. Cool completely.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Peanut Butter Cup Cookies
When making drop cookies, it’s a good idea to have several cookie scoop sizes available to portion the dough quickly. Although this particular recipe provides instructions for a small tool, a larger one would work well to create bigger treats. Simply bake filled pans a few minutes longer. The dough may also be frozen up to one month, then thawed & baked at your convenience.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the instructions before beginning. Here’s what you should know.
No. 1
Portion the dough using a 2 teaspoon-size cookie scoop & place in 2 {24-cup} capacity lightly greased miniature muffin pans. Do not flatten the dough.
No. 2
Bake 8 to 10 minutes or until light golden brown & slightly puffy.
No. 3
Remove from the oven & immediately press a frozen miniature peanut butter cup in the middle of each cookie. Cool 10 minutes, then transfer to a wire rack. Cool completely.
The Tune
“I Put A Spell On You” Nina Simone
httpa://www.youtube.com/watch?v=ua2k52n_Bvw
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Be sweet.
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