Reeses Stuffed Peanut Butter Chocolate Chip Cookies

Reeses Stuffed Peanut Butter Chocolate Chip Cookies

WebFeb 15, 2007 · Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat baking mats (or spray with nonstick spray). In …

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats (or spray with nonstick spray).
2. In a large bowl, use an electric mixer to cream together the butter, peanut butter and sugars. Add the egg and continue to mix until light and fluffy.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry mixture to the wet mixture. Stir together just until the dry ingredients are incorporated. Stir in 1 cup of chocolate chips.
4. Plan for baking 6 to 8 cookies on a large baking sheet. Scoop out a heaping tablespoonful of dough and place it on your cookie sheet. Use a sugared fork to make a criss-cross on the dough (to smash it down a bit). Top with a Reeses Peanut Butter Cup. The top with another heaping Tablespoonful of dough (so that the PB Cup is sandwiched between two scoopfuls of dough). Use a sugared fork to criss-cross the top and make sure the dough is covering most of the PB Cup. Stud a few extra chocolate chips on top. Repeat with remaining cookie dough and PB Cups.

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Peanut Butter Cup Stuffed Cookies Sally's Baking …

WebDec 21, 2013 · Great. Mix it up with some softened butter, brown sugar, white sugar, egg, and vanilla. Add some flour, baking soda, …

1. Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a “cradle” as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it’s smooth. Repeat with the rest of the dough and 18 peanut butter cups.

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