CHOCOLATE-PEANUT BUTTER CUP COOKIES
If you want to enjoy one of these fully loaded snacks the day after baking, you’d better find a good hiding spot.
—CHRISTINE COLEMAN ROCHESTER, NY
PREP: 25 MIN. • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN
1 cup butter, softened
3/4 cup creamy peanut butter
1 cup packed brown sugar
1/2 cup sugar
2 egg yolks
1/4 cup 2% milk
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 cup milk chocolate chips
1 cup peanut butter chips
6 packages (1 1/2 ounces each) peanut butter cups, chopped
1. Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg yolks, milk and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Stir in chips and peanut butter cups.
2. Drop heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set (do not overbake). Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.