Well, that did not last long. Not that we (or anyone) are surprised.
We made it exactly 15.35 days into our New Year's Resolution #1b; 'Stop Eating Sweets in Order to Lose 1/2 of Body Weight.' #1a is obviously 'Meet Bradley Cooper and Get Married.'
(We should clarify that it took us a few days to finalize our elaborate resolution list and then one of us was in Mexico and the other had to wait to confer on the list, then there was that day we had some biscotti for breakfast which totally doesn't count because it was a breakfast item, then we did a friend a favor and took some chocolate bars off her hands, so if we are really honest, we lasted more like 13 hours, but who's counting?)
Seriously though, muffins, it was TOTALLY not our fault! It was the cookies!
These blasted Peanut Butter Peanut Butter Cup Cookies. Curse you for making us quit part two of our New Year's Resolution! (#1a is clearly still on track.)
We were all, 'let's make something easy and tasty to give to our coworkers and/or serve to guests in our home when/if anyone comes over.' We were just trying to be good people! And then, a cookie broke, which we weren't about to serve to people (perfectionist type-A's, remember?), so we had to get rid of it by eating it. Duh.
WOWZA. It was like the cartoon wolf seeing the pretty lady and whistling and his eyeballs popping out of his head. Yikes. These cookies are good. Milk has up and left chocolate cookies for this one. We might have stolen the VP's sippy and enjoyed some cookies and whole milk while he was napping.
Really. MAKE THESE NOW. Resolutions don't stand a chance.
Peanut Butter Peanut Butter Cup Cookies
Makes 18-20 cookies
From Elinor Klivans
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 (4 tablespoons) vegetable shortening, at room temperature
3/4 cup smooth peanut butter (not old-fashioned, we used Jif), at room temperature
1/2 cup light brown sugar, firmly packed
1/3 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups (7-9 ounces) peanut butter cups, lightly chopped (we used the mini-Reese's cups)
Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper or a silpat.
Sift together the flour, baking soda and salt in a medium bowl and set aside. In an electric mixer fitted with the paddle attachment, cream together on medium speed the butter, shortening, peanut butter and sugars until smooth and lighter in color, about 1 minute. Scrap the sides of the bowl with a rubber spatula. Add in the egg and vanilla extract and scrap again. Blend well. On low speed, gradually add the flour mixture until just combined. Using the spatula scrap the sides of the bowl again and fold in the peanut butter cups.
Drop heaping tablespoons of cookie dough onto the baking sheets, forming into balls, about 2" apart. Bake the two sheets in the oven for 15-20 minutes, rotating halfway through, or until the tops of the cookies are a very light golden brown. Cool the cookies on the baking sheets and then transfer to wire racks to cool completely.
Keep tightly covered at room temperature for up to 5 days.