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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Preheat the oven to 350°F and line your baking sheets with parchment paper. Set aside. In the bowl of your mixer, combine the butter and both sugars until light and fluffy. On medium speed, beat in the pudding mix, eggs, and vanilla extract. On low speed, mix in the flour, baking soda, and salt. Be careful to mix only until combined (do not over-mix!). Stir in the mini peanut butter cups (or pieces, if you cut them in half). Use a measuring tablespoon to scoop out the cookie dough onto the lined baking sheets. Bake for 10-12 minutes, or until the centers of the cookies are just set. Let cool on the baking sheets for 5 minutes before cooling completely on cooling racks. Makes about 3 dozen cookies.