Ingredients:
1 2/3 cup flour
5 tablespoons unsalted butter, at room temperature
3 1/2 tablespoons smooth peanut butter
1 cup light brown sugar
2 eggs, at room temperature
1/2 teaspoon vanilla
1/2 teaspoon baking powder
8.5 oz Reese’s Baking Peanut Butter Cups and Reese’s Pieces Candy
1/3 cup mini chocolate chips
Directions:
Preheat the oven to 350. Line 2 cookie sheets with silicone baking mats or parchment. In a medium-sized bowl, whisk together the dry ingredients. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs and vanilla extract and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms. Fold in the chips. Form cookies by dropping 1 heaping teaspoon of dough two inches apart.
Flatten slightly then bake until light brown, about 14 minutes. Slide them out on the baking mat on to a cooling rack and allow them to cool 1-2 minutes on the baking mat/parchment on the wire rack before removing them to cool directly on the wire rack.
Yield: about 1 1/2-2 dozen cookies
My thoughts:
If there is ever a time I needed a cookie it’s now. We have been self-quarantining since Thursday thanks to the Coronavirus disease (COVID-19) and I’m trying to look it as a chance to become even more creative with my cooking. I’ve been stocking up the last few weeks and organizing what we already have. While I bought the usual canned goods and frozen vegetables, I also made sure to stock up on butter, flour, and sugar so I could give us a treat. We had picked up these chips back in the fall at HersheyPark (they are also available online and in stores) and never did anything with them. What better time than now? If you don’t have the chips on hand, you could sub in Reese’s Pieces and chopped peanut butter cups or even M & Ms or just chocolate chips. It’s very versatile! Make do with what you have.
If you’d like to follow along with what I’m making while in quarantine, check out my new daily blog, Cooking in Isolation, where I’m sharing what I’m making, recipes and tips.
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