Peanut Butter Fancies

Oh. My. This picture can in no way show how incredibly good these cookies are. It's a good thing that Mike had a meeting today, and I was able to send these cookies out of the house, or I'd weigh 5 more pounds tonight. The recipe says to let them cool, so you can put the pretty drizzle on. But straight out of the oven they are amazing.

Peanut Butter Fancies

Makes 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... I used the 'real' peanut butter filled ones, but Reese's would be good, too.)

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

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

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.

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.

Drizzle cookies with melted chocolate. To make them pretty, use a piping bag. I got lazy and just used a Ziploc with the corner cut, and the melted chocolate didn't do so well in it. Oh, well.

[Recipe courtesy Stephanie's Kitchen]