Salted Peanut Butter Cup Chocolate Chip Cookies

Salted Peanut Butter Cup Chocolate Chip Cookies is a hor d'oeuvre that serves 24. For 80 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 408 calories, 6g of protein, and 21g of fat. This recipe from Mels Kitchen Café has 15 fans. A mixture of cake flour, baking soda, fleur de sel, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 19%. Salted Peanut Cup Chocolate Chip Cookies, Peanut Butter Cup Chocolate Chip Cookies, and Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies are very similar to this recipe.

Servings: 24

 

Ingredients:

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

8 1/2 ounces bread flour

1 1/4 cups (2-1/2 sticks) butter, room temperature

8 1/2 ounces cake flour

1/2 cup chunky or creamy peanut butter

2 large eggs

Fleur de sel, for sprinkling

8 ounces granulated sugar

10 ounces light-brown sugar

10 ounces mini peanut butter cups, halved

1 teaspoon salt

10 ounces semi-sweet chocolate, coarsely chopped

2 teaspoons pure vanilla extract

Equipment:

hand mixer

stand mixer

whisk

bowl

baking sheet

plastic wrap

oven

Cooking instruction summary:

In a medium bowl, whisk together the cake flour, bread flour, baking soda and baking powder. In a large bowl (you can use an electric stand mixer or use a handheld electric mixer), cream the butter until light and fluffy, 1-2 minutes. Add granulated and brown sugar and salt. Mix well. Add the eggs, vanilla and peanut butter, Mix until the batter is very light in color, 2-3 minutes. Add the dry ingredients and mix until just incorporated. By hand, mix in the chocolate and peanut butter cups. Cover the dough with plastic wrap and refrigerate for 2 hours or up to 24 hours. Preheat the oven to 350 degrees F. Line baking sheets with parchment or silpat liners. Form balls of dough with about 2-3 tablespoons of dough (each of my cookie dough balls weighed 2.55 ounces - how's that for fussy?). Place on the cookie sheets about 2 inches apart. Sprinkle lightly with fleur de sel. Bake until the cookies are golden around the edges but still soft in the middle, 13-16 minutes. Keep the dough refrigerated in between batches.

 

Step by step:


1. In a medium bowl, whisk together the cake flour, bread flour, baking soda and baking powder. In a large bowl (you can use an electric stand mixer or use a handheld electric mixer), cream the butter until light and fluffy, 1-2 minutes.

2. Add granulated and brown sugar and salt.

3. Mix well.

4. Add the eggs, vanilla and peanut butter,

5. Mix until the batter is very light in color, 2-3 minutes.

6. Add the dry ingredients and mix until just incorporated. By hand, mix in the chocolate and peanut butter cups. Cover the dough with plastic wrap and refrigerate for 2 hours or up to 24 hours. Preheat the oven to 350 degrees F. Line baking sheets with parchment or silpat liners. Form balls of dough with about 2-3 tablespoons of dough (each of my cookie dough balls weighed 2.55 ounces - how's that for fussy?).

7. Place on the cookie sheets about 2 inches apart. Sprinkle lightly with fleur de sel.

8. Bake until the cookies are golden around the edges but still soft in the middle, 13-16 minutes. Keep the dough refrigerated in between batches.


Nutrition Information:

Quickview
406k Calories
6g Protein
21g Total Fat
49g Carbs
1% Health Score
Limit These
Calories
406k
20%

Fat
21g
33%

  Saturated Fat
10g
67%

Carbohydrates
49g
17%

  Sugar
31g
35%

Cholesterol
42mg
14%

Sodium
316mg
14%

Caffeine
10mg
4%

Get Enough Of These
Protein
6g
13%

Manganese
0.41mg
20%

Selenium
11µg
16%

Copper
0.25mg
12%

Phosphorus
117mg
12%

Magnesium
43mg
11%

Fiber
2g
9%

Vitamin B3
1mg
8%

Iron
1mg
8%

Vitamin A
330IU
7%

Vitamin E
0.97mg
6%

Potassium
212mg
6%

Zinc
0.86mg
6%

Calcium
47mg
5%

Folate
18µg
5%

Vitamin B2
0.06mg
4%

Vitamin B5
0.35mg
3%

Vitamin B6
0.06mg
3%

Vitamin B1
0.05mg
3%

Vitamin K
2µg
2%

Vitamin B12
0.11µg
2%

Vitamin D
0.26µg
2%

covered percent of daily need
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