Peanut Butter Extravaganza

Ready, set.....1,2,3 let's get cooking!!  It is September and to me that means it is "cooking season" and I am in full cooking mode.  Fall is the best time of the year....cool temps, crunchy leaves, wood smoke in the air, football, and tailgating food!!!   First up......

Chocolate Peanut Butter Cup Cookies

Peanut Butter, Peanut Butter chips, chocolate chunks, Peanut Butter Cups and cocoa....is there anything better than Chocolate and Peanut Butter together?????  Not in my life there isn't.....so when I found this new cookie recipe I just had to try it asap!!!

While shopping at Sam's last week I picked up the newest Taste of Home Seasonal Tailgating Cookbook.  There are several recipes that I am going to try right away.  The first recipe to hit the mixer was this cookie.  Everyone and I do mean everyone that I shared this cookie with loved it!  

Ingredients:

1 cup butter softened

3/4 cup peanut butter (creamy)

1 cup packed brown sugar

1/2 cup sugar

2 egg yolks

1/4 cup 2% milk

2 tsp vanilla extract

2 1/3 cups all-purpose flour

1/3 cup baking cocoa

1 tsp baking soda

1 cup chocolate chunks

1 cup peanut butter chips

6 pkg (1 1/2 oz each) peanut butter cups, chopped

1.  In large bowl, cream the butter, peanut butter and sugars until light and fluffy.  Beat in egg yolk, milk and vanilla.  Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. 

2.  Stir in chips, chunks and peanut butter cups.

3.  Drop heaping teaspoons (I used my medium scoop)  onto an ungreased baking sheet.

4.  Position cookies about 2 inches apart.  The cookies don't spread a lot.

5.  Bake at 350 degrees for 8-10 minutes or until set.  Do not overbake.  

6.  Do not overbake.  Cool for 2 minutes before removing from the pans to wire cooling racks.  The cookies will be soft even after cooled.

7.  Store in airtight containers....if you have any left to store.

I shared my cookies with the service managers at the dealership where I was having my car serviced, my CPR students that afternoon,  friends that were leaving on a trip (snacks for the road) and another family with boys who all LOVED them!!

Maybe next batch I will share with YOU over a nice cold glass of milk in front of a warm fire waiting for fall to turn to winter!!

Chocolate Peanut Butter Cup Cookies

Ingredients:

1 cup butter softened

3/4 cup peanut butter (creamy)

1 cup packed brown sugar

1/2 cup sugar

2 egg yolks

1/4 cup 2% milk

2 tsp vanilla extract

2 1/3 cups all-purpose flour

1/3 cup baking cocoa

1 tsp baking soda

1 cup chocolate chunks

1 cup peanut butter chips

6 pkg (1 1/2 oz each) peanut butter cups, chopped

1.  In large bowl, cream the butter, peanut butter and sugars until light and fluffy.  Beat in egg yolk, milk and vanilla.  Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. 
2.  Stir in chips, chunks and peanut butter cups.

3.  Drop heaping teaspoons (I used my medium scoop)  onto an ungreased baking sheet.

4.  Position cookies about 2 inches apart.  The cookies don't spread a lot.

5.  Bake at 350 degrees for 8-10 minutes or until set.  Do not overbake. 

6.  Do not overbake.  Cool for 2 minutes before removing from the pans to wire cooling racks.  The cookies will be soft even after cooled.

7.  Store in airtight containers....if you have any left to store.

Happy Trails, 

Mtn Mama