Kicking off Monday morning with cookies. And not just any cookies, these old school cookies that have been gracing bake sales and parties forever. There are times when I want to make fancy, multi-step, gourmet cookies, and there are times when 20 minutes and 1/2 a cup of peanut butter are all I can muster.
Perhaps since it's Christmas week you are attempting to keep things healthy in anticipation for the weekend. If so, I apologize and promise that we'll be eating lentils later in the week. Or, if you are like me and are 39 weeks pregnant (or just like cookies), you have declared this your final hurrah and are enjoying every last bite.
Reese's Peanut Butter Cookies
recipe from Hershey's
1 package mini peanut butter cups
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees.
Place peanut butter cups in the fridge or freezer. I'd say just store them there until you're ready to make this recipe.
In a large bowl or mixer, beat butter, both sugars, peanut butter, egg and vanilla until light and fluffy.
In a separate bowl, stir together flour, baking soda, and salt.
Add dry ingredients to wet and mix well.
Using a mini cookie scoop (my recommendation), spoons, or your hands, shape dough into 1 inch balls and put in mini muffin tin.
Bake 10 minutes until puffed and lightly browned on the edges.
While the cookies are baking, unwrap the peanut butter cup candies.
Remove cookies from oven and immediately press a peanut butter cup into the middle of each cookie.
Allow to cool in muffin pan.