Life Tastes So Good

Exploring life one taste at a time.

Reese’s Peanut Butter Cookies

on July 29, 2012

Tip of the Day:  Okay so this isn’t exactly an original tip, or really a “tip” at all, but it is one of the best things I’ve read/hear in a long long time.

“Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano. — Alex Seidel ” (From 100 Greatest Cooking Tips ).

I couldn’t agree more. What I always tell my family that give me very hard time for using recipes, I use the recipe the first time, especially if it’s something really outside of the box that I’ve never made. Then I decide what I like, don’t like and what I would like to add to each recipe or meal. There is nothing wrong with customizing a meal to meet your taste buds needs.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I’m not sure about all other families but this family right here would trade an arm for anything involving peanut butter and chocolate. Seriously. Therefore when I saw that Reese’s started making mini-peanut butter cups I though “Man these look yummy, ohhhh even better in a cookie!” Nomnomnom!

So I modified a already family favorite cookie and used new mini cups. These bad boys didn’t even last a whole day in my house. Yup. Winners.

What You Will Need: 
1 cup butter, softened (NOT melted!)
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) Mini Reese’s Peanut Butter Cups

What To Do:
In a large bowl, cream the butter, peanut butter and sugars until
light and fluffy.

Beat in eggs and vanilla.

Combine the flour,
baking soda and salt in a separate bowl;

Gradually add the flour mixture to creamed mixture until well incorporated.
Stir in the peanut butter cups (I did this part by hand because I wanted to keep the Mini-Cups as shaped as possible).
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet.

Bake at 350° for 10-12 minutes or until edges are lightly browned.

Cool for a few minutes (about 2-3 minutes) before removing to wire racks.

Yield: 7-1/2 dozen.

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