I have to warn you in advance of the incredible indulgence and satisfaction you will gain from these cookies if you were to make them. You will want to make them over and over again. I made three batches this weekend alone. In my defence I like to thoroughly test a recipe before I share it with you guys but these cookies did not last long in my house although I did of course share them with family members.. a little anyway.
I am a real fan of anything which combines salty and sweet, salted caramel is one of my greatest addictions and these Peanut Butter Cup cookies manage to tick all of the boxes. The cookie is sweet but not overpoweringly so and the peanut butter is salty and rich and unctuous..I do so love that word. You could adapt the sizes and make them bigger or smaller, I went for fairly large ones similar in size to a Millie’s cookie or the one you get in coffee shops. The most important thing to remember in this recipe is to chill the dough and also freeze your dollops of peanut butter ( I picked up this tip from the late Izzie King from the Coriander Queen blog, she was a pretty clever baker ) as it makes it so much easier to work with and stops them spreading too much and just becoming a swirly mess.
Peanut Butter Cup Cookies
You will need:
225g softened butter
225g golden caster sugar
175g self raising flour
50g cocoa powder
30ml golden syrup
10 teaspoons of peanut butter
First you need to place your dollops of peanut butter on a sheet of baking paper and freeze for at least an hour, don’t remove from freezer until your dough is ready.
In a large mixing bowl, combine your butter, sugar and syrup before adding your flour and cocoa powder. Mix well to form a smooth cookie dough mixture. Cover and pop in the fridge for about 30 minutes.
Preheat your oven to 180c. Remove your dough from fridge and peanut butter from freezer. Take a lump of dough and press a dollop of Peanut Butter into the middle, press the dough around it so the peanut butter is completely covered. You should be able to make between 8-10 depending on how large you want your cookies to be. Bake for 8-10 minutes. Remove and leave to cool for at least 10-15 minutes, don’t attempt to move as they will just fall apart.
Now just try and stop yourself eating them all in one go because I have to tell you that these are even better the next day when the layers have firmed a little and they are an absolute delight with a cup of tea. I am currently testing a batch of the uncooked but formed dough balls in the freezer to see how well they cook from frozen. I think these would just be the ultimate treat to serve impromptu guests. I’ll keep you posted on how they turn out.