Peanut Butter Love Cookies
’Tis the season to add a kiss of candy to our peanut butter cookies, says New Orleans baker, teacher and cookbook author Joy Wilson, aka Joy the Baker. These treats are a Christmas staple in her family and a definite crowd-pleaser. The cookie dough can be made up to a month in advance, rolled into balls and left to rest in the freezer. Thaw the dough overnight in the refrigerator before baking and pressing with a peanut butter cup.
Ingredients:
- 1/2 cup (3 1/4 oz./100 g) granulated sugar, plus more for rolling the dough (optional)
- 1/2 cup (3 1/4 oz./100 g) packed light brown sugar
- 1/2 cup (4 3/4 oz./135 g) creamy peanut butter
- 8 Tbs. (1 stick) (4 oz./113 g) unsalted butter, at room temperature
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 cups (6 1/4 oz./190 g) all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- About 24 miniature Reese’s peanut butter cups, unwrapped
Directions:
In a large bowl, using a handheld electric mixer, beat together the granulated sugar, brown sugar, peanut butter and butter on medium speed until pale and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until well blended, about 1 minute.
Stir in the flour, baking soda, baking powder and salt until a thick cookie dough forms. Transfer the dough to plastic wrap or waxed paper, enclose the dough in the plastic or paper and refrigerate for 30 minutes.
Position a rack in the upper third of an oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper.
Using clean hands, roll the dough into 1 1/2-inch (4-cm) balls and roll in a small bowl of granulated sugar if you’d like. Place about 2 inches (5 cm) apart on the prepared baking sheet. Press gently with the heel of your hand to flatten into a thick disk.
Bake until the edges are light golden brown, about 10 minutes. Immediately press 1 Reese’s peanut butter cup in the center of each cookie. Transfer the cookies to a wire rack and let cool to room temperature before packaging to allow the chocolate to set.
Wrap the cookies individually and store in an airtight container at room temperature for up to 5 days. Makes about 24 cookies.
Courtesy of Joy the Baker
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