That is a lengthy title for these cookies.
Yesterday, we booked a trip for my birthday. I put a countdown widget on my phone & can’t wait. 196 days! The countdown should help with workout/healthy eating motivation. I made these cookies right before we booked the trip, so they don’t count.
Mine came out looking like little camel humps. Or helmets. I think they’re cute. And they’re certainly delicious. I had dark chocolate Reese’s cups on hand (my favorite) so that’s what I used. They also have white chocolate if that’s what you like. The cookie itself is very soft & crumbly. And excellent dunked in milk.
Source: The Domestic Rebel (I just found her blog & she’s so cute)
Makes: Mine made 18 cookies
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1/2 cup smooth peanut butter
1/4 cup chunky peanut butter*
1 tsp vanilla extract
1/2 tsp baking soda
1 & 1/4 cup all-purpose flour
About 18 mini Reese’s cups, unwrapped
Additional white sugar, for rolling
*I used all smooth peanut butter (3/4 cup). I would have loved to use chunky but I didn’t have any.
In a large bowl, cream together the butter and sugars. Mix in the peanut butter, eggs and vanilla until incorporated. Lastly, slowly add in the baking soda and flour gradually. Do not overmix the dough. Cover and let chill for at least 30 minutes.
Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or lightly mist with cooking spray.
Scoop out heaping tablespoonfuls of dough into your palm. Press a PB cup in the center of the dough ball, then enclose the PB cup with the dough. Roll the dough ball in sugar, then place on the baking sheets. Space dough about 1″ apart from one another.
Bake cookies for approx. 8-10 minutes until lightly golden. Cookies will look super soft and may look undone; that’s what you want.
Allow cookies to cool on the pan approx. 5-10 minutes before transferring to wire racks to finish cooling. Store leftover cookies airtight, at room temperature, up to 2-3 days.