Published 2/11/14 by: Kaitlin
So I had a snow day last Wednesday and decided what better way to head into the last half of the work week than to make my co-workers some Valentine themed cookies? I tweaked the recipe from this Christmas cookie post to include some of favorite spread: the infamous Trader Joe’s/Speculoos Cookie and Cocoa Butter Swirl. You’re welcome.
1/2 cup unsalted room temperature butter
1/2 cup peanut butter
1/4 cup Speculooks Cookie and Cocoa Butter Swirl (or any kind of cookie butter you like)
1 1/4 cup of flour
1 teaspoon of vanilla
1 teaspoon of baking soda
1/2 teaspoon of sea salt (or regular, but I used sea)
1/2 cup of sugar
1/2 cup of light brown sugar (or whatever brown sugar you desire)
36 Reese’s Mini Peanut Butter Cups unwrapped (I bought the heart-shaped ones)
Preheat your oven to 350 degrees.
Combine all the sugars, liquids and butters in a bowl, and once it is at a creamy (not lumpy) status, add all of the powdery ingredients.
Spray a mini muffin pan, roll the dough into one inch balls, and place in the individual pan spots.
Bake the dough for 10-12 minutes until it looks lightly brown. (Note: the other blog said 8-10 minutes and that was not adequate and messed up one batch of the cookies for me)
When the cookies come out of the oven, firmly press a peanut butter cup into the middle of the cookie. Don’t be shy about pressing down. Yes, your cookies will crinkle, but no big deal.
When the peanut butter cups start to sweat (get gooey) garnish your cookie with some sprinkles.
Let these suckers cool FOR A LONG TIME. I moved mine too quickly and the chocolate and sprinkles started to drip down the sides. It was messy, but still delicious.by