Nothing tastes better with a tall glass of cold milk than these yummy, oversized chocolatey cookies. When baked on our flat Baking Stone, they’re tender-crisp on the outside and chewy on the inside.
Choco-Peanut Butter Cup Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/3 cup peanut butter
3/4 cup packed brown sugar
1 teaspoon vanilla
1 cup semi-sweet chocolate morsels, melted
8 peanut butter cup candies (0.6 ounce each), coarsely chopped
Preheat oven to 350°F. In Small Batter Bowl, combine flour, baking soda and salt; mix well. In Classic Batter Bowl, beat butter, peanut butter and sugar until creamy. Add egg and vanilla; beat well. Stir in melted chocolate; mix until well blended. Add flour mixture; mix well. Using Medium Scoop, drop 9 rounded scoops of dough, 2 inches apart, onto Rectangle Stone. (Cookies will spread while baking.) Press 7-8 pieces of candy into each scoop of dough, flattening balls slightly. Bake 18-20 minutes or until cookies are almost set and cracked on top. (Centers should still be moist. Do not overbake.) Cool 5 minutes on Stone; transfer to Stackable Cooling Rack. Repeat with remaining dough and candies. Cool completely.
1 1/2 dozen cookies servings of 1 cookie
Nutrients per serving:
Approximately 230 calories and 13 grams of fat per serving
To melt chocolate morsels, place the morsels in Small Micro-Cooker®. Microwave on HIGH 1 minute or until chocolate is melted and smooth, stirring every 30 seconds.
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