These are inspired by cookies sold at Windsor Coffee in Brooklyn. Our recipe is based on The Complete Baking Book for Young Chefs’ chewy peanut butter cookies (pg. 110).
3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup dry roasted peanuts
3/4 dark brown sugar, packed
1/2 cup creamy peanut butter (the processed kind, e.g. Skippy)
1 egg
2 Tbsp. unsalted butter, melted and cooled
1 Tbsp. honey
1/2 tsp. vanilla
5 oz chocolate chips
12 peanut putter cups, Reese’s mini size or equivalent
Preheat oven to 350, and line a baking sheet with parchment.
Process the peanuts in a food processor until they reach a bread-crumb-like consistency.
Cut the peanut butter cups in half and reserve.
Combine wet ingredients, including sugar and peanuts.
Combine dry ingredients.
Mix wet and dry ingredients to soft dough, then fold in chocolate chips.
Make a dozen balls of dough, slightly flatten, and press two peanut butter cups halves into each.
Bake about 10 minutes. Allow to rest 5 minutes on the baking sheet and transfer to a cooling rack. This yields soft cookies.
We made these for Jenn’s birthday in 2023!