Salted Chocolate Chip Peanut Butter Cup Cookies
Provided by: Joseph Erdos, Gastronomer's Guide
This recipe is great for using up any leftover candy. If you're a fan of peanut butter cups, you'll probably want to make these cookies all-year long without having any special reason or occasion. This recipe has been adapted from one of the world's best chocolate makers, Jacques Torres. There's no beating his recipe, but this one is pretty good -- if not better. For accurate results, use a kitchen scale to weigh the ingredients.
- 8 1/2 ounces bread flour
- 8 1/2 ounces cake flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups (2-1/2 sticks) unsalted butter, room temperature
- 10 ounces light-brown sugar
- 8 ounces granulated sugar
- 1 1/2 teaspoons teaspoons salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup chunky peanut butter
- 10 ounces semi-sweet chocolate, coarsely chopped
- 10 ounces mini peanut butter cups, halved
- fleur de sel, for sprinkling
- Sift together the dry ingredients: flours, baking soda, and baking powder.
- In a stand mixer fitted with the paddle attachment, cream butter until fluffy. Beat in sugars and salt. Mix in the eggs, vanilla, and peanut butter. On low speed, add the dry ingredients, a little at a time, until incorporated. By hand, mix in the chopped chocolate and peanut butter cups. Cover the dough with plastic wrap. Chill for at least 1 to 2 hours or overnight.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mats.
- Using a 2-inch releasable scoop, form balls of dough and place no more than 6 on each baking sheet. Sprinkle with fleur de sel. Bake in batches until cookies are spread, set in the center, and brown around the edges, about 20 minutes. Keep dough refrigerated in between batches.