Peanut Butter Cup Peanut Butter Cookies Recipe – Neglecting the Little Pink Kitty

Peanut Butter Cup Peanut Butter Cookies

For someone who swears she can’t bake to save her loaf, I’ve got a lot of baked goods coming up on The Delicious Life, no? Cookies. Blondies. Banana bread.

It seems that way. It would seem that I have been whipping things up into a hot little frenzy, making good – no, make that great – use of that adorable girly pink twirling, whirling gadget at least twice a week, maybe even three times.

Uh, no, not that girly gadget. My Hello Kitty pink KitchenAid stand mixer. (But more on that other gadget after midnight when all the kids are asleep! Uh, maybe.)

The reality is, this barrage of a bake sale inventory is just a small number of posts in a huge, backlog of blog posts that have been waiting patiently as notes, outlines, and photos on my hard drive for the last two years.

Two years. Where have I been?

I haven’t really been anywhere in the last two years. Same neighborhood in LA, same apartment, and if you were to ask the phantom house spider that has been taunting me for the duration of my single occupancy here, the same room and the same desk. I haven’t physically been anywhere in the last two years, but mentally and emotionally? That baggage has logged more frequent crier miles than a Virgin American.

And I certainly haven’t been anywhere near the kitchen with my Little Pink Kitty because “baking” cookies made from refrigerated peanut butter cookie dough and Reese’s peanut butter cups doesn’t require a stand mixer.

Peanut Butter Cup Peanut Butter Cookies Recipe

The original recipe comes from The Pioneer Woman. I didn’t actually read her recipe, so please forgive me if the following instructions seem either 1) totally wrong or 2) totally plagiarized.

Preheat oven to 350 or per the directions on a tube of refrigerated Peanut Butter Cookie dough. I used Pillsbury, but there’s not point in being a brand snob here. It’s fucking refrigerated cookie dough.

Slice the cookie dough into ¼ – ½-inch thick rounds, then shape them into balls with your hands. Doing this gave me more pleasure than I should admit, and really, I just liked referring to “dough balls.”

Place the dough balls in a greased mini muffin pan. Bake for 1 -2 minutes SHY of the recommended time on the package. While the cookies are baking, unwrap mini Reese’s peanut butter cups and take them out of the paper liners.

Take the cookies out of the oven and IMMEDIATELY press a Reese’s peanut butter cup into the cookie dough. This is why you must unwrap the peanut butter cups before the cookies come out of the oven, otherwise you will miss the press-melt-omgawesome window.

Let the cookies cool for a minute or two, then remove from the pan to cool completely.

Obviously, if you’re going to go to the embarrassment of buying refrigerated cookie dough, buy a bunch of different kinds because this works well with all kinds of chocolate in all kinds of cookie doughs.

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