While there is absolutely nothing wrong, and in fact, everything right, with making chocolate peanut butter globs with your leftover peanut butter cups, what about those other chocolates? The Kit Kats, for example?
I chopped up 20 of mine, and threw them into a slightly modified version of Jessica’s double dark chocolate peanut butter cup cookies. But I sent them to work with my husband before I could snap a photo. Please accept the above picture as a sorry substitute.
To make a couple dozen, you will need:
2 3/4 cups all-purpose flour
1/2 cup dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cold unsalted butter, cut into pieces
3/4 cup loosely packed brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips
2 cups chopped Kit Kat bars (or any other chocolate candy bars you have)
In a bowl, whisk together the flour, cocoa, baking powder, soda and salt.
Place the cold butter in the bowl of your electric stand mixer and beat until the butter forms a ball or lumb of butter. Add in the sugars and beat until combined. Add in each egg, one at a time, beating until combined. Beat in the vanilla extract. The batter may look curdled or lumpy at this time. Slowly add in the flour with the mixer on low speed. Beat until it is just combined – even before it all gets stirred in. Stir in the chocolate chips and Kit Kats. Refrigerate the dough for about an hour.
Preheat the oven to 375 degrees F. Spoon balls of dough onto baking sheets. Bake for 15-18 minutes, or until just slightly set. Let the cookies cool slightly before eating.