By Victoria Hart Glavin of Tiny New York Kitchen
I came up with the idea for these cookies because each time I go to my favorite ice cream shop I order the Peanut Butter Cup ice cream. I love making peanut butter cookies, but sometimes they can be a bit boring. I used name brand Peanut Butter Cups, but I do know that there are some organic ones out there.
- 1 1/2 Cups Unbleached Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Butter (Room Temperature)
- 3/4 Cup Brown Sugar (Packed)
- 1/2 Cup Sugar
- 1 Large Egg
- 1 Tablespoon Vanilla Extract
- 2 Cups Semi-Sweet Chocolate Chips
- 10 Regular Size Peanut Butter Cups (Coarsely Chopped)
Preheat your oven to 350 degrees.
Line 2 large-size baking sheets with parchment paper. Set aside.
In a large-size bowl combine flour, baking soda, and kosher salt.
In a separate large-size bowl beat together softened butter, sugar, and brown sugar until nice and creamy. Add egg and vanilla. Beat just to combine.
Slowly add flour mixture to combine. Make sure not to over mix.
Fold in chocolate chips and peanut butter cup pieces. Drop by tablespoon size dough about 2 inches apart onto parchment paper lined baking sheets.
Place in oven for 12 minutes until light brown on edges. Remember each oven heats differently. Remove from oven and let cool 10 minutes on baking sheet before removing to wire racks to cool. Store in airtight container for up to 4 days (if they last that long).
Makes about 45 cookies.
Prep Time: 20 Minutes
Bake Time: 12 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.