Cookies- The universal joy bringer. Is there anything they can’t do? They pick you up when you’re feeling blue and are a tasty treat after a hard days work. They’re always a big hit at bake sales, helping to rise vital money for our schools, churches and other organizations. They’re there to celebrate with us during some of our biggest milestones such as birthdays, holidays, graduations, promotions, communions, bar mitzvahs and bat mitzvahs. The Girl Scouts have been associated with cookies for nearly a hundred years and it seems to have worked out pretty well for them. Greet a friend with a cookie and they’ll greet you with a smile.
This is an original recipe of mine and although the concept of combining mini peanut butter cups into a chocolate cookie isn’t exactly new or revolutionary, what truly makes this an authentic “Captain of Cuisine” recipe is the ingenious use of sifted cake flour. The softness and light texture it gives to each cookie is truly ethereal. Paired with the sweetness of the cocoa and the richness of the peanut butter cups, the taste and experience of eating these delicious delicacies can only be summed up in one word- Decadent. So do yourself a favor and make a batch or two of these sweet treats for your next party or social function. I guarantee you won’t be disappointed.
Note: For our friends with peanut allergies, the mini peanut butter cups can be substituted with pecan turtles and the peanut butter morsels can be replaced by pecans or white chocolate pieces.
– 2 Cups of sifted cake flour
– 1/2 Cup of cocoa powder
– 1/2 Teaspoon of baking powder
– 1 Cup of unsalted butter (Room temperature)
– 1 Cup of white sugar
– 1/2 Cup of brown sugar
– 2 Eggs
– 1/4 Cup of milk
– 1/2 Teaspoon of vanilla extract
– 1/4 Teaspoon almond extract
– 8 to 10 mini Reeses cups (cut into quarters)
– 1 1/4 Cups of Peanut butter morsels (or 4 to 5 healthy hand fulls)
1. Prepare and arrange all ingredients. Pre heat oven to 350 degrees.
2. Add sifted cake flour, baking powder and cocoa into a bowl- set off to the side.
3. In a separate bowl, add white sugar, brown sugar, eggs and butter. Mix well with a spoon or an electric egg beater on low setting.
4. Slowly add cake flour mixture to sugar and butter mixture, about a half or cup or so at a time. Continue mixing.
5. Add vanilla and almond extracts along with quartered mini peanut butter cups and morsels, then fold them into the cookie dough.
6. Use a teaspoon to scoop the dough onto a cookie sheet. Cook for about 12 minutes. Makes about 2 dozen.