Salted Peanut Butter Cup Chocolate Chip Cookies
Salted Peanut Butter Cup Chocolate Chip Cookies is a hor d'oeuvre that serves 24. For 80 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 408 calories, 6g of protein, and 21g of fat. This recipe from Mels Kitchen Café has 15 fans. A mixture of cake flour, baking soda, fleur de sel, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 19%. Salted Peanut Cup Chocolate Chip Cookies, Peanut Butter Cup Chocolate Chip Cookies, and Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies are very similar to this recipe.
Servings: 24
Ingredients:
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
8 1/2 ounces bread flour
1 1/4 cups (2-1/2 sticks) butter, room temperature
8 1/2 ounces cake flour
1/2 cup chunky or creamy peanut butter
2 large eggs
Fleur de sel, for sprinkling
8 ounces granulated sugar
10 ounces light-brown sugar
10 ounces mini peanut butter cups, halved
1 teaspoon salt
10 ounces semi-sweet chocolate, coarsely chopped
2 teaspoons pure vanilla extract
Equipment:
hand mixer
stand mixer
whisk
bowl
baking sheet
plastic wrap
oven
Cooking instruction summary:
In a medium bowl, whisk together the cake flour, bread flour, baking soda and baking powder. In a large bowl (you can use an electric stand mixer or use a handheld electric mixer), cream the butter until light and fluffy, 1-2 minutes. Add granulated and brown sugar and salt. Mix well. Add the eggs, vanilla and peanut butter, Mix until the batter is very light in color, 2-3 minutes. Add the dry ingredients and mix until just incorporated. By hand, mix in the chocolate and peanut butter cups. Cover the dough with plastic wrap and refrigerate for 2 hours or up to 24 hours. Preheat the oven to 350 degrees F. Line baking sheets with parchment or silpat liners. Form balls of dough with about 2-3 tablespoons of dough (each of my cookie dough balls weighed 2.55 ounces - how's that for fussy?). Place on the cookie sheets about 2 inches apart. Sprinkle lightly with fleur de sel. Bake until the cookies are golden around the edges but still soft in the middle, 13-16 minutes. Keep the dough refrigerated in between batches.
Step by step:
1. In a medium bowl, whisk together the cake flour, bread flour, baking soda and baking powder. In a large bowl (you can use an electric stand mixer or use a handheld electric mixer), cream the butter until light and fluffy, 1-2 minutes.
2. Add granulated and brown sugar and salt.
3. Mix well.
4. Add the eggs, vanilla and peanut butter,
5. Mix until the batter is very light in color, 2-3 minutes.
6. Add the dry ingredients and mix until just incorporated. By hand, mix in the chocolate and peanut butter cups. Cover the dough with plastic wrap and refrigerate for 2 hours or up to 24 hours. Preheat the oven to 350 degrees F. Line baking sheets with parchment or silpat liners. Form balls of dough with about 2-3 tablespoons of dough (each of my cookie dough balls weighed 2.55 ounces - how's that for fussy?).
7. Place on the cookie sheets about 2 inches apart. Sprinkle lightly with fleur de sel.
8. Bake until the cookies are golden around the edges but still soft in the middle, 13-16 minutes. Keep the dough refrigerated in between batches.
Nutrition Information:
covered percent of daily need
