You’ll recognize this recipe from last year: same basic idea, same basic recipe. But for our second batch, the Tiny Kitchen Assistant skipped the Andes and went straight for the big guns: Trader Joe’s miniature peanut butter cups used as chips in a a slightly modified version Alton Brown’s chewy chocolate chip cookie recipe.
Oh yes. Really.
- 8 oz unsalted butter
- 12 oz bread flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 oz granulated sugar
- 8 oz light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1 tub Trader Joe’s mini peanut butter cups
Preheat oven to 375 degrees.
Melt the butter; set aside to cool slightly.
Sift together the flour, salt and baking soda. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, turn the mixer off and stir in the peanut butter cups with a spoon. Chill dough for 10 minutes.
Scoop the dough into 1 1/2-ounce portions (a small scoop) onto parchment-lined half sheet pans, 6 cookies per sheet. Bake for 12 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack. Swat family members’ hands away for at least 5 minutes while cooling.
“No way! We made two totally amazing cookies in just one day!” – Tiny Kitchen Assistant, tooting his own horn