8-1/2 ounces bread flour
8-1/2 ounces cake flour
1-1/4 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
10 ounces light-brown sugar
8 ounces granulated sugar
1-1/2 teaspoons salt
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup chunky peanut butter
10 ounces semi-sweet chocolate, coarsely chopped
10 ounces mini peanut butter cups, halved
fleur de sel, for sprinkling
Sift together the dry ingredients: flours, baking soda, and baking powder.
In a stand mixer fitted with the paddle attachment, cream butter until fluffy. Beat in sugars and salt. Mix in the eggs, vanilla, and peanut butter. On low speed, add the dry ingredients, a little at a time, until incorporated. By hand, mix in the chopped chocolate and peanut butter cups. Cover the dough with plastic wrap. Chill for at least 1 to 2 hours or overnight.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mats.
Using a 2-inch releasable scoop, form balls of dough and place no more than 6 on each baking sheet. Sprinkle with fleur de sel. Bake in batches until cookies are spread, set in the center, and brown around the edges, about 20 minutes. Keep dough refrigerated in between batches. Yield: 28 cookies.
- Recipe courtesy of Joseph Erdos