Sunday, October 25, 2009

Evil Genius Cookies (AKA Peanut Butter Cup Cookie-Cakes)

I have been wanting to make these for awhile,

and when Lisa showed up with a box of THESE from Trader Joe's in Seattle:

I knew the time had come to take this idea out for a spin. (These are peanut butter cups of the miniature variety. They're a little larger than miniature Reese's Peanut Butter Cups.)

The evil genius part comes when you make up a batch of peanut butter cookie dough, press balls of the dough into a cupcake pan (or miniature cupcake pan), bake them for 6-8 minutes and then, while the dough is still soft, press miniature peanut butter cups into the centre and continue baking. And then you end up with this:

Which, when cut open, look like this:

Need I say more?

13 oz (2 34/ cups + 1 Tbsp) all purpose flour
1 tsp. baking soda
2 sticks (1 cup) of unsalted butter at room temperature
1 cup granulated sugar
1 cup very firmly packed light brown sugar
2 large eggs
1 lb (1 3/4 cups smooth peanut butter)
1/2 tsp pure vanilla extract

Position a rack in the centre of the oven and heat to 350 degrees.

Sift together the flour and baking soda. Using a stand mixer fitted with the paddle attachment . Beat the butter and sugars on medium until light and fluffy (about 4 minutes). Beat in the eggs until thoroughly combined, 1 to 2 minutes. Scrape the sides of the bowl with a rubber spatula. Beat in the peanut butter and vanilla until blended about 1 minute. With the mixer on low speed, slowly add the flour mixture until incorporated.

Press the dough into the bottom third of a cupcake/muffin tin (I used a regular sized tin because these miniature peanut butter cups are larger than the Reese's variety. I think a miniature cupcake pan could work with smaller peanut butter cups)

Bake for 6-8 minutes and pull from oven. Gently press the peanut butter cups into the centre of the partially baked peanut butter cookies. Cook for another 6-8 minutes. Cookies should be golden brown, but still soft.

Let these cool in the pan, and then use a couple of knives to gently "lift" them from the cupcake pan. (Um. If you turn them over on a rack to cool, the peanut butter cups will drip, drizzle or drop out. It's not a pretty sight. I learned this the hard way and lost a couple o' soldiers during the de-panning.)

If you enjoy peanut butter, you will LOVE these. They are totally decadent and bridge the gap between candy and cookie. And THAT, gentle reader, can NEVER be a bad thing! I took them to the first meeting of my new reading group, and everyone seemed to approve.


  1. Ahem.

    Wouldn't I be the devil if I
    a) showed up at your house with a plate of these babies, tied you to a chair and FORCED you to eat one?
    b) showed up at your house with a plate of these babies and DENIED you?
    c) showed up at your house on Halloween with a plate of carrot and celery sticks?

    I think we both know the answer is


    signed sugarlove, (NOT the devil.) (just to set the record straight)


  2. true. i take all of it back and admit that i am hoping to have direct physical contact with those cookies at some point in the not too distant future. you are NOT the devil.

  3. what do you want, teri? i'll give it to you. only please allow us one more of these cookies? this post - so cruel.

  4. Perhaps a re-do of these lovely morsels is in the cards for a future date, but in the meantime, wouldn't you like to see what's up NEXT on the Sugarlove baking agenda? *insert sound of evil laughter HERE*

  5. Gahhhh...can't type, drooling....

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  7. ok.

    that's it.

    i'm yours for the taking, metaphorically or whatever...

  8. Oh bigsnit,

    You make me blush!


    And I feel honoured of course, because EB is one of my baking role models, so I know the bar is super-high when it comes to turning your head!!! tee hee. And thanks....