I was trying to explain that to Nate earlier too. Being in the kitchen by myself for just a little bit is therapeutic. Don't get me wrong, I love having the girls help me bake cookies. But when it comes time for me to make dinner, I want them no where near the kitchen. It's something like how an artist feels about his/her studio. I don't know that this is making sense, so let's just say that in order to keep my sanity I need some "alone time" in the kitchen. haha
Anyway, so with our weekend lacking in the sleep area Nate gave up control of the television and football games to have the girls sit with him and watch a movie. This was Mommy's time to play in the kitchen. And in the end, the girls were glad of it. Because after dinner, there was a super scrumptious, gooey, moist, and chocolatey dessert waiting. :)
This is the face of a kid who has seen the dessert and is ready to eat dinner. :)
Mocha Chip Peanut Butter Cups
Yield approx. 48 cookies
3 1/2 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup cocoa powder
3 oz hot water w/ 1 rounded tsp instant espresso
Nestle dark chocolate chips
mini peanut butter cups, unwrapped
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or baking mat and set aside.
Heat up 3 ounces of water and stir in the instant espresso. Let it sit to cool.
In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, cream the butter until it is smooth. With the speed on low, add in the granulated sugar. Once the sugar has been incorporated, increase the mixer speed. Beat until light and fluffy.
Scrape the sides of the bowl down and beat in the eggs one at a time, being sure the first is fully mixed in before adding the second.
Scrape the sides down again and beat in the brown sugar.
With the mixer on low, slowly beat in the cocoa powder. Otherwise you will end up with a cocoa cloud. :)
Alternately beat in the flour mixture and coffee.
Once both have been fully mixed in, stir in the bag of dark chocolate chips.
Drop the dough by rounded spoonfuls onto the prepared baking sheets. Bake at 350 degrees F for 8 minutes.
Pull the baking sheet from the oven. Taking care not to burn yourself, press the peanut butter cups into the middle of each of the cookies. Let them cool a little bit more then transfer to a cooling rack.
While my cookies were cooling, I noticed my Trader Joe's grinder. And I realized that the three things in the grinder were also in my cookies. And there was melty chocolate puddles in the middle of each cookie...waiting for something to be dusted on top. How perfectly perfect! So I topped each cookie with the Trader Joe's Sugar, Chocolate & Coffee Bean Grinder. :)