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- Salted Peanut Butter Cup Chocolate Chip Cookies
- Salted Peanut Cup Chocolate Chip Cookies
- 8½ ounces (2 cups) bread flour
- 8½ ounces (2 cups + 2 tablespoons) cake flour
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 1¼ teaspoons baking soda
- 1¼ cups unsalted butter, at room temperature
- ½ cup creamy peanut butter
- 10 ounces (1⅓ cups) light brown sugar
- 8 ounces (1 cup + 2 tablespoons) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups (8-ounce bag) mini peanut butter cups, halved
- ¾ cup milk chocolate chips
- ¾ cup peanut butter chips
View Full Recipe at Brown Eyed Baker
.%20The%20cookies%20can%20be%20stored%20at%20room%20temperature%20in%20an%20airtight%20container%20for%20up%20to%204%20days.%3C/p%3E%3Cp%3ENote:%20Please%20note%20that%20while%20I%20do%20provide%20the%20cup%20equivalents%20in%20the%20recipe%20above%20per%20reader%20feedback,%20I%20HIGHLY%20recommend%20weighing%20the%20ingredients%20for%20this%20particular%20recipe.%3C/p%3E){kind=link}