Thirteen years ago, we crossed our high school stage and bid farewell to each other. But if you’d sat at our table with us last night, you’d think we’d all hung out the day before. A is in town for a wedding this weekend and with a little time to spare, asked Emily and me to meet for dinner (at Chuy’s, natch). Since it had been so long since I’d seen her, I couldn’t let her walk away empty handed. I also couldn’t leave Em out, so I baked a batch of these sinful cookies for her, as well. 🙂
They’re filled with double the peanut butter and chocolate (from the actual pb and chocolate chips to the peanut butter cups), so they’re sweet, salty and absolutely perfect. Quick, too!
True cookie love…
Chocolate Chip-Peanut Butter Cup Cookies
Adapted from: Taste of Home
Yields: 2 dozen cookies
8 tbsp unsalted butter, at room temperature
1/3 c crunchy peanut butter
1/4 c Splenda for Baking
1/2 c light brown sugar, packed
1 lg egg
1 tsp pure vanilla extract
1 c + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp Kosher salt
1 c dark chocolate chips
1 c Reese’s peanut butter cups, chopped
Preheat oven to 350 degrees F. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg and vanilla. Whisk together the flour, soda and salt; gradually add to creamed butter mixture and mix well. Gently stir in the chocolate chips and peanut butter cups.
Drop by rounded tablespoons about 2″ apart on a parchment-paper lined baking sheet. Bake for 10-12 minutes, or until edges are lightly browned. Cool for 2 minutes on the baking sheet before removing to a wire rack to cool completely.
Locations change and life happens, but it’s funny to me how so much time can pass between people and feelings stay the same… sounds like true friendship, don’t you think? 🙂