Equipment Needed
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Step-by-Step Instructions
I always start by preheating my oven and lining my baking sheets with parchment paper. This is non-negotiable for me now after I once tried greasing the pan, and the bottoms of the cookies browned too quickly. The parchment ensures perfect, even baking and no sticking. In a medium bowl, I whisk together the flour, baking soda, and salt. This isn’t just mixing; it’s ensuring the leavening is evenly distributed so every cookie rises the same. I set this aside and turn to my large mixing bowl.
In my large bowl, I beat the softened butter, peanut butter, granulated sugar, and brown sugar together on medium speed for a full two minutes. I know it seems like a long time, but this step is crucial. It creams the fats and sugars, incorporating air and creating a light, fluffy base that makes the cookies tender, not dense. I scrape down the bowl, then add the egg and vanilla, mixing just until they’re fully incorporated and the mixture looks smooth and glossy.
Now, with my mixer on low, I slowly add the flour mixture to the wet ingredients. I mix only until the last streaks of flour disappear—overmixing here will develop the gluten and make the cookies tough. The dough will be thick and soft. I then fold in the chopped peanut butter cups with a sturdy spatula. I’ve learned to reserve a few pieces to press on top of the dough balls before baking; this makes them look extra bakery-style and ensures plenty of candy on display.(See the next page below to continue…)