Thursday, April 24, 2014

Reese's Stuffed Peanut Butter Cookies

I know. I know. I need to find another baking blog. But, you guys, I love this lady's recipes. They are so scrumptious. Plus, I love how she incorporates candy into her cookies. I mean how can you go wrong with Peanut Butter Cups stuffed inside a cookie. Seriously? You can't! I've definitely been on a baking kick for a while, but it's since slowed down. I might have one or two more baking recipes to post, but that's all for awhile. I promise. Anyway, I'm excited for the warm weather and the longer daylight. I'll definitely try some new recipes soon that aren't cookies, brownies, etc. In the mean time; please get yourself in the kitchen and try these cookies. And, take some to your friends or co-workers. They will love you forever if you do! I promise!

1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (103g) dark brown sugar (or light brown)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature*
3/4 cup (185g) creamy peanut butter*
1 teaspoon vanilla extract
18 Reese's Miniature Peanut Butter Cups, unwrapped

First take out a medium sized bowl, and add in the flour, baking soda, and salt. Set this aside for later.

In a large standing mixer bowl; add in the butter and sugars and cream until well combined. Set your speed to low, and add in the peanut butter, egg, and vanilla. Stir until just combined. Next, carefully add in the flour mixture. Stir until just combined. Cover the bowl with some plastic wrap, and place in your fridge for at least an hour (or up to 3 days). According to Sally, chilling the dough is mandatory. So, be sure you don't omit this step.

Once the dough has chilled thoroughly, remove from the fridge and go ahead and preheat your oven to 350. Take out a small melon scooper and scoop out a tablespoon of the dough. Roll into a ball. Stick a peanut butter cup onto the dough, and press down so it has a "cradle" effect. Then, roll out another tablespoon sized dough into a ball and place on top of the peanut butter cup. Kind of spread the dough around, so it completely covers the peanut butter cup. Repeat these steps with the remaining dough. When you're ready to bake, place in the oven and bake for about 10-11 minutes, or until the edges are lightly brown. Remove from the oven and place on a cooling rack. After about 10 minutes, go ahead and bite into one of these cookies. Mmm. Heaven!

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