Chocolate Peanut Butter Cookies

Photo by Katie Kay

Am I slightly disappointed that I've baked my way through a 3lb bag of miniature Reese's Peanut Butter Cups, and now I don't have a valid reason to bake, eat and share more peanut buttery chocolateness? Kinda.
But it's probably for the best.  Although it's 37 degrees out right now and I have a warm, comforting pot roast on the calendar for tomorrow's dinner, I'm hoping that if I start cooking like it's Spring, maybe the weather will take a hint.
So I have to admit, I'm not too disappointed that we had guests over this weekend who completely annihilated the entire batch of these cookies in about 4 hours flat.  And it warms the very cockles of my heart when people eat my food.  Maybe more in the sub-cockle region.
Until next fall, Peanut Butter Cup Cookies.  Or until the next time I buy a 3lb bag of Reese's cups.
Peanut Butter Cup Cookies adapted from King Arthur's Flour
1 1/2 cups flour 1/2 cup Dutch-process cocoa powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup sugar 1/2 cup brown sugar 1 stick butter, softened 1/4 cup creamy peanut butter 1 tsp vanilla 1 egg 2 Tbsp milk 1 1/2 cups peanut butter cups, chopped Extra peanut butter cups for topping, coarsely chopped
Preheat oven to 350.  In a bowl, combine flour, cocoa, soda and salt.  Whisk gently to combine and set aside.
In a mixer bowl, beat butter and sugars until creamy.  Add vanilla, egg and milk, beating until combined.  Slowly add dry flour mixture to bowl and beat just until combined.  With a spoon, stir in 1 1/2 cups of the chopped peanut butter cups.
Line a baking sheet with parchment paper.  Take small spoonfuls of dough and place 2" apart on sheet.  These cookies do not spread much, they will keep a lot of their form.
Take extra coarsely chopped cups and gently press 1 or 2 pieces on top of each cookie.  Bake at 350 for 10 minutes.  Cookies will appear very soft when fresh from the oven.  Remove, and let sit on pan for 10 minutes until cool enough to transfer to a wire cookie sheet to cool.