Why is it that when you (maybe it is just me) bake cookies you always end up eating enough batter to equal 2 or 3 cookies? You have to sample the batter right? I always feel so full after I bake cookies and then I need a glass of milk. When I usually make chocolate chip cookies I use the recipe on the back of the bag of chocolate chips. I’ve never had problems with it. I must confess that this was my first time using the recipe listed below. I decided to try something different and in my endeavor to use my library of cookbooks, I consulted my trusty Better Homes and Gardens Cookbook. I did modify the recipe a bit though. The basic recipe for these cookies is for chocolate chip cookies but instead of chocoloate chips I used mini peanut butter chips from Trader Joes.
I was very pleased with how these cookies turned out. Right out of the oven they were nice and cakey and slightly chewy. The real test is when you have one several hours later! They were still cakey and chewy! Perfect! Of course I’ll have to do one more test, tomorrow afternoon! I noted my changes below in red. Enjoy! Pardon the awfully dark picture! I guess it really is time to change the camera battery!
Mini Peanut Butter Cup Cookies
- 1/2 cup shortening(I omitted and used butter)
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 2-1/2 cups all-purpose flour
- 1 12-ounce package (2 cups) semisweet chocolate pieces( I used mini peanut butter cups)
- 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts) (optional)(I omitted)
In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.
Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.