Written by Nicole Elsasser

Photo by Megan Verhey

I am an avid recreational baker. Late into the night, I can be found toiling over my standing mixer turning butter, flour and sugar into edible joy. I have baked a number of things over the years, some better than others, and I thought I would share with you one of the best recipes for cookies I have ever made. Follow the steps carefully; ensure you do not over bake these cookies and you can rest assured that you will have made some amazing cookies.

Recipe for Peanut Butter Cup Cookies

Inspired by Magnolia Bakery

Makes 3 ½ dozen cookies

2 ¼ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

½ cup sugar

½ cup firmly packed brown sugar

1 large egg, at room temperature

1 ½ tsp vanilla extract

1 ½ cups of coarsely chopped, chilled peanut butter cups (9-10 pieces)

¾ cup peanut butter chips

½ cup finely chopped unsalted peanuts

Preheat oven to 350 degrees. In a large bowl, combine flour, the baking soda and the salt. Set aside. In a large bowl, cream the butter and the sugars until smooth, about three minutes. Don’t rush this step as creaming the butter and sugar together is very important to the great texture of these cookies. Add the egg and mix well. Add the vanilla. Add the flour mixture and beat thoroughly. Stir in the peanut butter cups, the peanut butter chips and the peanuts. Drop by rounded spoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly browned. Cool the cookies on the sheets for one minute and then remove to a rack to cool completely.

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