I can’t believe it. This final recipe wraps up another Fall Cookie Week here on Inspired by Charm. I sincerely hope you enjoyed it. For those of you who are missing décor, DIY, and home-related posts, have no fear. I have something really special planned for the month of October so please bear with me a little longer.
For you fellow bakers who have been joining me for Fall Cookie Week, there is a Link Party after the recipe to link up all your fall-inspired treats.
I decided to share another of my favorite cookies to end this cookie week. I love the combination of peanut butter and chocolate. And with these particular cookies, the chocolate drizzled all over the top is literally and figuratively the icing on the cake … er … cookie.
As with most of the cookies this week, these come together quite quickly. It’s basically just a peanut butter cookie recipe.
I love all of the unique touches to this cookie as well – the Reese’s Peanut Butter Cup tucked away inside and the glorious drizzle of chocolate on the top.
It just looks like a cookie you want to eat.
Here’s how to make them.
Peanut Butter Cup Cookie
Here’s what you will need:
1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 package Miniature Reese’s Peanut Butter Cups, unwrapped
Drizzle:
1 cup semisweet chocolate chips
1 tablespoon creamy peanut butter
1 teaspoon shortening
Let’s get baking:
In a large bowl, cream the butter, peanut butter, and sugars until light
and fluffy. Beat in egg and vanilla.
In a smaller bowl, combine flour and baking soda.
Gradually add the dry mixture to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-1/4-inch balls. Press a miniature peanut butter cup into
each; reshape balls.
Place 2 inches apart on ungreased baking sheet.
Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned.
Cool for 2 minutes before removing from pans to wire racks.
For drizzle,melt chocolate chips, peanut butter, and shortening in a microwave (or in a double boiler). Stir until smooth. Drizzle over cooled cookies. (I allowed my mixture to cool slightly and then put it into a Ziploc bag. I snipped off a tiny portion of the corner of the bag so I could drizzle the cookies.)
Now, tell me that doesn’t look gorgeous.
It took every ounce of my will power not to gobble them up in one evening with a big glass of milk. Like, seriously.
Okay. I’m officially finished sharing cookie recipes for a while. To be honest, I’m kind of ready for a change.
But, before we completely wrap this up, it’s time for you to let us know about amazing fall baking creations.
Fill up the link party below with all of your fall baking yumminess! I will be highlighting some of my favorites via Facebook, Twitter, and Pinterest over the course of the next week.
Thank you so much for hanging out with me this week and watching me bake up a storm. It’s been a blast!
Don’t forget to check out the rest of the sweet treats in IBC’s Second Annual Fall Cookie Week:
Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party