Over the holiday season, a few cookies will be consumed. I am not a particularly talented baker, nor much of a consumer of sweets, but the other night I had these fabulous cookies my friend, Rasa, made... peanut butter cup, chocolate chip cookies. They were crunchy on the outside, soft on the inside, and peanut butter, mmmm. Chris and I laid in bed discussing how they might have been made. As we prepare for a day of skiing tomorrow, and snowshoeing for me, it seemed only perfect to make these for our outing. Thank you, Rasa, for sharing the recipe and good laughs from me inquiring how they should be made.
Nestle Toll House Chocolate Chip Cookie recipe
1 Package of mini Hershey's Peanut Butter Cups - 36 or 48
Make the cookie recipe and scoop the cookie dough into small tart / mini muffin tins that have been sprayed with Pam or other non-stick spray. Bake as directed in the cookie recipe. I think I wound up baking them for a couple of minutes longer as I may have over filled my muffin tins. I made 36, but perhaps closer to 48 might have been the right amount. Remove the peanut butter cups from their wrappers and have them ready when the cookies come out of the oven. Press a peanut butter cup into each cookie. Let cool, and invert the pans or just pull the cookies out. They should slide out easily. The perfect apres ski, avant ski, or pendant ski snack.