OMG, these cookies are SO GOOD! They're super rich and sinful. Now, I'm a regular-grandma's-chocolate-chip-cookies kind of girl, and they better be semi-sweet! But I made these cookies as a twist on the original for a client, and they are, well, just try them for yourself!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups mini peanut butter cups (you can get them at Trader Joe's too)
PREHEAT oven to 375° F.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. It's best if you use a Kitchenaid or hand-held electric mixer. Beat the mixture for longer than you think. It will eventually become light in color and fluffy in texture. This makes for the best cookies!
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in peanut butter cups. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes.
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