A couple weeks ago while at my favourite grocery store I came across these adorable miniature peanut butter melts in the chocolate chip aisle. These are made by President’s Choice for all you Canadians out there and I found them at my local YIG. I picked them up because I knew I just had to make something with them. I broke open the bag as soon as I got home and James and I had to sample a few – you know, just to make sure they were safe for consumption. Well these little cuties are not only adorable, but they’re delicious too. I was originally going to use instead of chocolate chips in a regular chocolate chip cookie recipe, but James convinced me to put them in peanut butter cookies. I still haven’t found a peanut butter cookie recipe I adore. This recipe was soft and chewy, which is essential for me, but I also thought they tasted too much like honey and not enough like peanut butter. So, I’m still on the lookout. I’m dreaming of all the delicious cookies I could make with these babies.
Here’s the bag – and yes I opened it and ate some before I took the picture:
Here’s the recipe:
1/2 cup shortening
1 cup creamy peanut butter
1 cup honey
2 eggs, lightly beaten
3 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 bag PC miniature peanut butter cups (minus the few I ate!)
sugar, for dipping
In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. Stir in bag of miniature peanut butter cups.
Roll into 1- to 1-1/2-in. balls. Dip the balls in sugar and place on ungreased baking sheets. Flatten with a fork. Bake at 350° for 8-10 minutes. Yield: 5 dozen.
Recipe for peanut butter cookie adapted from Taste of Home