Day 4 of Cookie Week - Peanut Butter Fancies

On to Day 4!  Remember that today is the last day to enter in the Giveaway!  I am quite new to this giveaway thing, and noticed that I probably should have mentioned that I need to have a way to get a hold of you (via email, or blog) if you are a winner.  I've had quite a few anonymous entries, and those obviously aren't in for the running, because I don't know who you are!  I will know better next time to mention that before hand.  Oops!  But, if you are one of the many anonymous's please just enter again and let me know your email address!

Now on to the cookie of the day.  I hope you have enjoyed the cookies I have posted so far.  I worked so hard to get the best of the best!  This one is no exception.  If you love peanut butter and chocolate, than this cookie is for you!  It doesn't get much richer than this, but let me tell you that it is worth it!  Yum.  Combining peanut butter, peanut butter cups and milk and semisweet chocolate on top, you have yourself one extremely happy cookie.  And you will be happy too if you give these a try!  

Now, I promised some expert cookie advice.  Now, this is mainly for my sweet mother who claims that she is not a "good cookie maker".  Love ya Mom! There are some simple tricks to make sure you have a perfect cookie every time.  I don't claim to be an expert, but I have learned a few tricks through the years that have helped me be more successful at cookie baking. Here are they are:

1. Always use room temperature butter.  It needs to be soft, but not melted to get the perfect creamed mixture.

2. Always whisk together your dry ingredients before adding it to your creamed mixture.  If you own a sifter (I don't), use it.  If you don't have one, use a whisk.  Same thing.  It needs to be evenly blended to make sure the baking soda or powder and salt get evenly distributed.

3. If your batter isn't very thick and extremely sticky, add more flour.  Not too much, just enough to get the batter to a thick enough consistency.  If you don't have enough flour, your cookies will be horribly flat.  I don't like a flat cookie, unless it's really supposed to be flat.  

4. Don't overbake your cookies.  The cookies continue baking on the baking sheet, even after being removed from the oven, so remove them right before you they get to be too golden.  They will set up perfectly once removed from the oven.

5. If possible, let your cookie dough chill in the fridge for at least an hour before baking.  

Now, don't hold me accountable if you don't agree with some of these tips, they work for me, so I just though I should pass them along!  Be sure to let me know if you have anymore great cookie tips!  I would love to hear them!

Peanut Butter Cup Fancies

makes 10-12 large cookies

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup creamy peanut butter

1/2 cup butter, at room temperature

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

2 cups quartered miniature peanut butter cups (about 30 cups)

1/2 cup melted milk or semi-sweet chocolate chips for drizzling

1. In a small bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.  

2. Cream the peanut butter and butter in a mixer.  Add the sugars and beat until well combined. Add the egg and vanilla and mix until well combined. Slowly add the flour mixture and mix just until just combined.  Stir in the peanut butter cups.  Chill in the refrigerator for 1 hour, or until firm enough to handle.

3. Roll into large balls (about 1/3 cup each) and flatten on a baking sheet lined with parchment paper.  Bake at 375 degrees for about 10-12 minutes, until just turning golden.  Do not overbake!  Cool slightly and transfer to wire rack to cool completely.  

4. Drizzle cookies with melted chocolate.