|Even Better Peanut Butter Cookies|
Kevin loves peanut butter cookies-I’ve been making them for years using Martha Stewart’s Recipe. When I saw these Reese’s mini’s, I thought adding them would make his peanut butter cookies even better. They’re so good that I had to share the recipe.
|After the dough has come together, add the Reese's minis|
|Flatten the cookies slightly with you hand|
Even Better Peanut Butter Cookies
(adapted from Martha Stewart’s Peanut Butter Cookies Recipe)
8 Tbsp. unsalted butter
3/4 C. chunky peanut butter
1/2 C. granulated sugar
1/2 C. packed dark-brown sugar
1 large egg
1/2 tsp. vanilla bean paste or pure vanilla extract
1 C. all-purpose flour
3/4 tsp. baking soda
8 oz. Reese's minis candy
Preheat oven to 350°F. Line several baking sheets with parchment paper, and set aside.
In the bowl of an electric mixer, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine. Add the Reese’s minis and stir to combine. Cover dough with plastic wrap and chill until firm (at least 2 hours).
Using a 1-1/2 ounce ice cream scoop, scoop out dough and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Using the palm of your hand press the dough balls lightly to flatten them slightly.
Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Store in an airtight container at room temperature up to 1 week or in the freezer up to 3 months.