A few years ago, my cellist friend Peter S. brought over a batch of cookies he’d made. We loved them so much, that the next time he brought them, he included the recipe. Martha Stewart deserves the credit for the recipe; but since it’s almost fool-proof, you too will be dubbed a culinary goddess if you make these. Reese’s mini peanut butter cups are the featured star, so I think this just might be the perfect Halloween cookie.
Makes 36 ♦ Prep Time: 20 Minutes ♦ TOTAL TIME: 50 Minutes
Store these cookies in an airtight container for up to two weeks. Adding marshmallows to the container will prevent the cookies from drying out.
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini chocolate peanut-butter cups, chilled and unwrapped
1. Preheat oven to 350°. In a mixing bowl, cream peanut butter and butter until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut-butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Note: For chewier cookies, refrigerate the balls of dough on the baking sheet for 10 minutes before placing in oven.