It’s the last day of my 12 Days of Christmas Cookies here at Tried and Tasty and I can’t believe it’s over. Mostly because that means that Christmas is only in two days…where on earth has the month of December gone? Time is moving by all too quickly and I’m none too happy about it. On the bright side, I’m on vacation from work and couldn’t be more excited to relax, bake, clean, bake, watch Christmas movies, bake, and just enjoy the holiday with family. I really hope you’ve enjoyed this series as much as I have enjoyed bringing it to you. It’s no wonder I loved it so much, I’ve got a sweet tooth the size of Texas. I am however looking forward to the new year and getting back to delicious healthy recipes. I know you can have those all year long but to me December screams cakes, cookies, pastries and all things… unhealthy. I have been wanting to make these cookies for as long as I can remember. I got the recipe from a cookbook that I’ve had for years and finally this year was able to utilize it more rather than just having it sit on my shelf collecting dust. These were just as wonderful as I had imagined. What I love about them is that they are HUGE! I also love that they are peanut buttery. I love peanut butter. I also love chocolate. Put them together and I love this cookie.
Source: The Cookie Bible
3/4 c. chunky peanut butter
1/2 c. (1 stick) butter, softened
1 c. light brown sugar, packed
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. vanilla
1 1/4 c. all-purpose flour
2 c. quartered mini peanut butter cups
1/2 c. milk chocolate chips
Beat peanut butter and butter in large bowl with electric mixer at medium speed until well blended. Beat in brown sugar, baking powder, and baking soda until blended. Beat in egg and vanilla until well blended. Beat in flour at low speed just until mixed. Stir in peanut butter cups. Cover and refrigerate 1 hour until firm. Preheat oven to 375. Place 1/4 c. dough per cookie on ungreased cookie sheets. Bake 10 minutes or until lightly browned. Remove to wire racks; cool completely. Place chocolate chips in small resealable plastic food storage bags; seal bag. Microwave until melted. Knead bad until chocolate is smooth. Cut off very tiny corner of bag; pipe chocolate decoratively onto cookies. Let stand until chocolate is set. Stack cookies between layers of waxed paper in container. Store loosely covered at room temp up to 1 week.
[My 2 Cents]
I used candy melt for the drizzle, I like that typically better than melting chocolate. I think what I like best is how quickly it dries/hardens. It seems like just as quickly as I drizzle it on, it hardens and is ready to go shortly thereafter. Also, I used my Muffin Top Pan to make these cookies – which made it really nice to make uniform cookies. I don’t use my muffin top pan often, but when I do it sure comes in handy!