I couldn’t look a mini chocolate bar in the eye this morning. By this afternoon I didn’t even want one each time I walked past the bowl. What do you do when Halloween candy has lost its appeal? (Or when prices have been slashed by an irresistible 75%?) Chop them up (a post-Halloween massacre) and make cookies. Dress them up, if you will.
While we’re on the subject – has anyone noticed the peanut butter cups aren’t even full-sized anymore? Silver lining: they make great deep dish cookies. This peanut butter dough will turn out both. Or you could use any basic soft cookie dough – oatmeal, brown sugar (as for chocolate chip cookies), chocolate or even ginger.
Deep-Dish Peanut Butter Cup Cookies
1/2 cup butter, softened
1/2 cup peanut butter (I used the just-peanuts stuff)
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/4 teaspoon salt
about 2 cups chopped mini chocolate bars or 1 1/2 dozen Halloween sized peanut butter cups, unwrapped
Preheat oven to 325F.
In a large bowl, beat the butter, peanut butter and sugars until fluffy; add the egg and vanilla. Add the flour, baking soda and salt and stir until you have a soft dough.
Roll the dough into walnut-sized balls, drop into a muffin tin and press them down a little, then press a peanut butter cup into the middle. Bake for about 10 minutes, or until pale golden around the edges.
Makes 1 1/2-2 dozen cookies.
(Dinner, by the way, was poached eggs on toast and roasted cauliflower. We’re in clean-out-the-fridge-before-leaving-town mode.)
November 02 2009 08:26 pm | cookies & squares