Skip to main content

Reese's Peanut Butter Cookies

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

Ingredients:
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 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt


Directions:
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. 


Labels:

Comments

  1. mqwolffDecember 20, 2011 at 8:30 AM

    Good luck in the home stretch Ann! Might we see baby food recipes in the future???

    Hope you froze some of these treats to get you through late night feedings. :)

    ReplyDelete
  2. AnnDecember 20, 2011 at 9:12 AM

    @mqwolff - Thanks Marian! Baby food recipes will be debuting in a few months!
    We definitely ate all these cookies already, but I've been diligently freezing half our dinners lately so we don't end up eating nothing but grilled cheese and pizza for a month (not that that sounds bad).

    ReplyDelete

Post a Comment

Popular posts from this blog

So Long, 1986 Kitchen

When we moved into this house, the kitchen was mostly functional, but ugly.  Our house was built in 1986, and the kitchen showed everything that the 80s had to offer by way of style.  Grainy oak cabinets, heavy hardware, beige laminate countertops, a white tile backsplash with little flowers painted on, and a weird tiny eat-in area that had been converted to a useless tile countertop that was impossible to keep clean.   In the three years that we have lived here, I complained about the ugliness of the kitchen approximately 8,888,888,888,888 times.  We discussed several iterations of this renovation ranging from taking down load-bearing walls, reconfiguring the layout, and gutting everything to just getting new cabinet hardware.  This winter, when we had a few months without too many commitments, we tackled the renovation.  Obviously, by we I mean that Jon did the bulk of the work, I complained about how many times I had to clean tile dust off th...
Post a Comment
Read more

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...
6 comments
Read more

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...
10 comments
Read more