We have all heard it by now. Paula Deen has type 2 diabetes. So, maybe this isn’t a good recipe to follow her announcement yesterday, because it’s as sinful as any of Paula’s best dishes. But, we need our cookies and life goes on. Just resist the temptation to eat these every day…”y’all!” 😉
If you were with me when I made these other cookies last month, you’ll remember that Ben persuaded me to title them with the word “Dangerous”. Similarly, he suggested I preface these cookies with any of the words “Ridiculous”, “Sick” or “Nasty” (all terms that mean extremely delicious, if you’re not up with some west-coast slang.) But, I had to draw the line and didn’t take his advice this time. I’m sure you will agree with me why. Anyhow, it goes to show how much we loved these cookies. I meant to save half of them for my mother-in-law when she came to visit, but somehow they disappeared before we knew it! I believe there was one left when she arrived. Oops! At least they are HUGE cookies, so one was probably plenty.
I made these using Trader Joes’ mini peanut butter cups, but you can certainly use whatever brand miniature peanut butter cups you like. You can even use the regular sized cups, because you just chop them up. Judah had a really fun time helping me “strategically” place the chopped PB cups on top of each dough ball. I really wish I would’ve snatched a photo. He was a big help!
Enjoy these chewy, chocolaty, peanut buttery, unhealthy pieces of joy! But, in moderation y’all! 😉
*Full disclosure: I like Paula Deen and in no way am I making light of her health condition. In fact, I am saddened by it and at the same time grateful for the wake-up call. My heart goes out to her and the battle she is having with living with this condition and living with the stress of the media’s involvement.
- 6 Tablespoons unsalted butter, at room temperature
- 1/4 cup plus 2 Tablespoons creamy peanut butter (not natural)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
- 1 1/2 cups plus 2 Tablespoons all-purpose flour
- 8 Tablespoons Dutch-process cocoa (or a Dutch blend)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 cups coarsely chopped peanut butter cups, divided*
- *Recommended: Freeze the peanut butter cups for at least 30 minutes before chopping for easier preparation.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat; set aside.
In a large mixing bowl, beat the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 1-2 minutes. Blend in the egg, vanilla and milk until smooth.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Gradually add to the wet ingredients with the mixer on low speed. Mix until just combined. Gently fold in 1 1/2 cups of the chopped peanut butter cups.
Drop large rounds of dough onto the baking sheets (about 3 Tablespoons each), spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating pans halfway through baking (from top to bottom and front to back). The cookies should be soft from the oven and will set as they cool. Be cautious to not over bake. Cool for 10 minutes on baking sheets, then transfer to wire racks to cool completely. Store at room temperature in an airtight container.
Source: Annie's Eats