Okay, so these pictures do not in any way make up to all of you my inability to bake and ship each and every one of you a truckload of these cookies. Because some things are just meant to be. Destined. Like peanut butter and chocolate.
You see, while the boyfriend will say that his favorite flavor combo (dessert-wise) is chocolate and mint, I sort of have a gag reflex for that one. But peanut butter and chocolate? I melt. In fact, when I don't have the time to bake something, a spoonful of peanut butter topped with mini chocolate chips is one fantastic dessert stand-in. Or snack. Or breakfast. I go through inhuman amounts of peanut butter.
Which is why having two logs of these cookies sitting in my freezer was perfect. All I had to do was preheat the oven, slice a couple cookies off a log, bake, and enjoy. Man I love icebox cookies. Oh, and whenever I was feeling *ahem* a little impatient, I just sliced the cookies off and ate them frozen. Even that was fan-freaking-tastic.
By the way, I used TJ's mini peanut butter cups in these, but I used to be able to find Reese's mini peanut butter cup baking pieces (those were dangerous). Now I can't, and that makes me sad. Anyone know if they just discontinued them? I mean, TJ's are awesome, but there isn't as much pb filling and the filling is creamier, which made the cookies a bit oozy when they were right out of the oven.
Peanut Butter Korova Cookies (adapted from Dorie Greenspan's Baking from my home to yours)
1 1/4 cups flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, room temperature
3 tablespoons creamy peanut butter
2/3 cup (packed) dark brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel
1 teaspoon vanilla
3/4 cup mini peanut butter cups
Sift the flour, cocoa powder, and baking soda together
Working with a stand mixer with a paddle attachment, beat the butter and peanut butter until smooth and creamy. Add both sugars, salt, and vanilla and beat for two more minutes.
Turn off the mixer. Pour the dry ingredients in, drape a kitchen towel over the bowl to keep flour from flying, and pulse the mixer on low a few times. Take the towel off and mix on low speed for about 30 seconds, or just until the flour disappears. Don't worry if it looks a little crumbly - that contributes to the sandy texture of these cookies. Toss in the mini peanut butter cups and mix just until incorporated.
Turn the dough out onto a work surface, gather it together and divide in half. Working with one half at a time, shape into logs 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least three hours. They can be refrigerated up to three days or frozen up to two months.
To bake, center a rack in the oven and preheat to 325 degrees F. Line cookie sheets with parchment paper or a silicone mat.
Slice the cookies using a thin sharp knife, making them 1/2 inch thick. If they crack, just squeeze the bits together - they'll bake up just fine. Arrange the rounds on the cookie sheets with at least one inch between them.
Bake the cookies one sheet at a time for 12 minutes. They won't look done, but will firm up outside of the oven. Transfer the sheet to a cooling rack and let the cookies cool until they are just warm, at which point you can serve them.
Packed airtight, the baked cookies can be stored at room temperature for three days, or frozen up to two months.
Makes about 36 cookies.