While Hurricane Irene raged outside last Sunday, I was inside so grateful to still have power, yet still worried how my animals, friends and family were faring.

What’s good for a time like that? Chocolate. What’s even better than that? Chocolate and peanut butter together. Luckily I had just received a shipment from the King Arthur Flour Company on Thursday, and inside that shipment were two bags of the mini peanut butter cups that were called for in their Chocolate Peanut Butter Cookie recipe.

chocolate peanut butter cookies

Ingredients:

• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup (1 1/2 ounces) natural cocoa or Dutch-process cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup (8 tablespoons) unsalted butter, softened
• 1/4 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons water
• 1 1/2 cups mini peanut butter cups





Directions:

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt.





3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.






4) Beat in the vanilla, egg, and water.





5) Then stir in the dry ingredients, blending well.




6) Stir in the mini peanut butter cups.





7) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets; a small ice cream scoop works well here. Flatten each cookie to about 1/2″ thick.





Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.





Yield: about 3 dozen cookies.