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Chocolate peanut butter cookies….dark Reese’s peanut butter cups

Thursday, December 3rd, 2009

Old blog www.giddygastronome.blogspot.com

Season’s Greetings, I hope the holiday season are going well for you’ll so far! I am committed to sharing only the most delicious and satisfying eats with you, so forgive me if I do not post my recipes too often.  I hope I can tempt you in making this recipe, a  part of your holiday baking.

Chocolate peanut butter crinkles, (shortbread style!) dipped in melted Reese’s dark chocolate peanut butter miniatures. PURE  SINFULNESS!

I do not want to choke this beautiful moment with unnecessary chatter because I know only too well that sometimes our lives are defined by the distractions of our employment and more importantly, our families. So without further ado see recipe below for this comforting morsel. I can assure you that your silence will be deemed reasonable while  you are nowhere to be found and  secretly savoring these beauties in some clandestine little corner! It is that good! This  peanut butter crinkle is indeed an emotional rescue to a frazzled demeanor! Happy Holidays!

peanut-butter-crinkles p13


Please use organic ingredients when possible! I am really anal about using certain brands, that is why my final result always has a very good taste!

  • 2 + 1/2 cups all purpose flour
  • 2/3 cup brown sugar, minus 4 tablespoons
  • 2/3 cup granulated sugar, minus 4 tablespoons
  • 8 oz unsalted butter
  • 2/3 cup natural peanut butter
  • 1 teaspoon bicarbonate of soda ( Sorry, I only like the imported Fosters brand, I feel that the baking soda here has too much of a “soapy” taste and this should pertain only to cleansing, definitely not in our good eats!
  • zest of half a lemon
  • 3 teaspoons pure vanilla extract ( I use the one from Santo Domingo)


Cream the butter, both sugars, peanut butter,vanilla  &  lemon zest until pale –  colored and creamy and you no longer feel the grains of sugar. You could also use your hand held electric beater to facilitate this application.  Sift the flour and the bicarbonate together and gingerly fold into this mixture. Add the flour mixture slowly, omitting some of it if you see the dough is becoming too stiff!  The dough should be somewhat  stiff yet very  pliable. Roll 2 tablespoons of the dough,( or you can make it smaller), together into balls and mark with a fork as I have done below, (a crinkled design),  space  the cookies 2 inches apart on a cookie sheet. Bake in a pre-heated 350 degree oven for 20 – 25  minutes or until lightly golden brown, ( trust me you will smell the aroma when it is almost done!) Melt about half the bag of the Reese’s dark chocolate peanut butter cups with some cream or milk ( bain marie method) and dip the cooled  cookies in this mixture. I love dark ( like 70% dark choc.) but wanted to keep with the Reese’s theme! Makes about 26- 30 cookies.





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