Posts Tagged ‘Reeses’
Baked Peanut Butter Cup Banana Pancakes
April 12, 2013 | 
Author In the past I’ve salvaged pancakes that stick to the skillet by cooking the remaining batter in either a doughnut or muffin-top pan. But my dad and step mom gave me a griddle for Christmas so I haven’t had to get creative with my pancakes in awhile. However, I now find myself purposely baking my pancakes sometimes when I don’t want to stand over the griddle watching and flipping until all the batter is gone. When they are baked you just pop them in the oven and walk away until the timer goes off, which is exactly what I did for these peanut butter cup banana pancakes. Of course you can cook these on a griddle as well, but I was feeling lazy.
Side note: For those of you wondering about my health, I am nearly 100% recovered! Still keeping the tissues around but hopefully will be able to detach myself from them in the next couple of days.
One year ago: Cake Batter Puppy Chow
Two years ago: Homemade Olive Garden Salad and Dressing
BAKED PEANUT BUTTER CUP BANANA PANCAKES
Serves 4-5
Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1-1/4 tsp baking powder
1 tsp brown sugar
1/4 tsp salt
1 medium very ripe banana, mashed
1/4 cup creamy peanut butter
1-1/2 cups milk
1/4 tsp vanilla extract
1/2 cup chopped peanut butter cups (I used minis)
Directions:
- Preheat oven to 400 degrees. Coat holes in a muffin-top pan with non-stick cooking spray, set aside.
- Use a hand mixer to whisk together the banana and peanut butter.
- Mix in the baking powder, brown sugar, salt, and vanilla.
- Mix in the flour and the milk. Fold in the peanut butter cups with a spatula.
- Spoon 1/4 cup of batter into the pre-greased muffin top pan holes. Bake for 15-20 minutes or until the tops begin to turn golden brown and middles are set. Allow to cool slightly before removing carefully from pan. Repeat with remaining batter.
- Serve with syrup of favorite pancake toppings.
Source: Adapted from Something Swanky.
Peanut Butter Cup Crunch Brownie Mousse Pie
Last night I went to Lindsay Landis & Taylor Hackbarth’s book signing for “Breakfast for Dinner” here in Memphis! It was amazing to meet them both and I already have bookmarks sticking out all over their newest cookbook. Which lead me to the resolution that I need to cook more from my cookbooks in general. When there are that many amazing recipes, it’s a crime not to make them. First I need to make some breakfast for dinner, and then something cookie dough for dessert 
.
But before I can dive into that we must celebrate National Peanut Butter Lover’s Day! And since I already gorged myself with Casablanca’s chocolate mousse, and a Muddy’s tomboy cupcake last night, let’s continue the gluttony today by celebrating with something obscene. If you thought the Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks were sinful, how about combining the two into one decadent pie? Oh I did it. And for the sake of my waistline and overall health, I need to never make this pie again. I work out every day for an hour or more and even that is not enough to prevent this from sticking to my belly. My ability to resist is also completely absent, so therefore I definitely cannot be in the same room as this pie without eating some. It’s. Just. Too. Good.
One year ago: Pizza Swirls
Two years ago: Caramelized Honey Dijon Chicken Wrap
PEANUT BUTTER CUP CRUNCH BROWNIE MOUSSE PIE
Serves 12-16
Ingredients:
BROWNIE
Favorite boxed brownie mix, plus indicated ingredients (could also make homemade)
3/4 cup salted peanuts
8 Reese’s peanut butter cups, chopped
CRUNCH
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups creamy peanut butter
1 Tbsp unsalted butter
1-1/2 cups crispy rice cereal
MOUSSE
1/2 block (4 oz.) cream cheese, at room temperature
1 cup creamy peanut butter
1/2 cup powdered sugar, sifted
1/2 tsp vanilla extract
1/4 tsp salt
3/4 cup heavy whipping cream
Chocolate sprinkles, if desired
Directions:
- Prepare the brownie layer according to packaged directions, and pour into a greased 10-inch springform pan. Bake the brownies for 5 minutes less than the recipe states.
- Remove brownies from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
- While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the crispy rice cereal until evenly coated. Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Allow time for the brownie to cool; in the meantime, prepare the peanut butter mousse layer.
- In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and peanut butter until fluffy. Add the sugar, vanilla and salt and beat again.
- Put the peanut butter concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter and continue until completely combined.
- Using a rubber spatula, spread the peanut butter mousse on top of the cooled brownies. Place in refrigerator to set for at least three hours.
- When ready to serve, remove sides from springform pan, slice and serve. Top with chocolate sprinkles if desired. Store in the refrigerator.
Source: Inspired by Love From The Oven. Adapted from Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks.
Posted in Desserts, Pies | 
Tags: chocolate, cream cheese, heavy cream, peanut butter, peanuts, Reeses | 
9 Comments »
Reese’s Peanut Butter Cup Ice Cream
Do you crave ice cream year round? Because I certainly do, yet somehow I managed to completely fail at making any homemade ice cream this past summer (I made popsicles but that doesn’t count). Hard to accomplish when summer lasts about 9 months here. But redemption comes in the form of Reese’s Peanut Butter Cup Ice Cream! After all it is going to be 73 today, and I have no Ohio State football to watch since it is our Bye week. Which means I can stress out a little less today and sit back with a bowl of glory. This super creamy ice cream has a a peanut butter base and then mini Reese’s cups are mixed in. It’s a total imbalanced ratio of peanut butter to chocolate, and that’s exactly how I like it! However, if you are like more people are prefer a bit more chocolate, just pour on some fudge topping.
In lab-nerd related news, a yeast gene that once took me two years to delete (a process that normally takes about a month and therefore made me miserable) finally decided to play nice the other day and produce not just one positive colony, but 7… SEVEN! I know practically no one will understand how unbelievable this was to my eyes, but I thought it was the most beautiful thing I had seen in a long time. You see, after finally getting the first one a couple years back I have had the luxury of deleting the same gene out of several different strains of yeast. Every single time it has been a serious struggle to get more than one, and you really need at least two to show reproducibility with your results later on when doing experiments with the little buggers. And now I have seven. I knew that gene and I would be friends one day, but I thought I was going to have to wait for graduation haha.
But I digress. Back to the peanut butter goodness.
One year ago: Gluten-Free Bacon-Swiss Penne
REESE’S PEANUT BUTTER CUP ICE CREAM
Makes about 2 cups ice cream
Ingredients:
1/2 cup creamy peanut butter
1/4 cup sugar
1/3 cup 2% milk
2/3 cup heavy cream
Pinch of salt
1/2 tsp vanilla extract
1/2 cup halved peanut butter cup minis
Directions:
- In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved – a full two minutes. Mix in heavy cream, salt and vanilla and beat until well combined and smooth. Cover and refrigerate overnight while your ice cream maker bowl freezes (I use the KitchenAid Stand Mixer attachment).
- Turn on your ice cream machine, pour the ice cream base into the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you’re ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.
Source: Downsized from Recipe Girl.
Posted in Desserts, Ice Cream | Tags: buckeye, chocolate, heavy cream, milk, peanut butter, Reeses | 7 Comments »
Chocolate Peanut Butter 7-Layer Bars
We’ve all had the magical 7-layer bars and are familiar with it’s components, but take a look at this list of 7 layers:
1. Chocolate graham cracker crust
2. Chopped peanuts
3. Semi-sweet chocolate chips
4. Peanut butter chips
5. Chopped Reese’s cups
6. Reese’s pieces
7. Sweetened condensed milk
Oh heck yes, I made a chocolate peanut butter version! Not that it should come as any surprise due to my obsession with all things peanut butter & chocolate, and that it is once again college football Saturday. Gotta get my weekly dose of Buckeye-ness!
This week’s opponent is the Indiana Hoosiers. The Ohio State football team has not lost to Indiana since 1988. But hopefully that is not a jinx after watching last week’s surprising domination over Nebraska, bumping us back up to #8. Unfortunately I will be unable to view this weeks game because it is only aired on the Big Ten Network, and I don’t have cable, let alone the special package that includes that channel. Although I will be out and about tonight for a friend’s birthday and if I’m lucky it will be on at the bar.
One year ago: Halloween Oreo Cupcakes
CHOCOLATE PEANUT BUTTER 7-LAYER BARS
Makes 18 bars
Ingredients:
8 Tbsp (1 stick) unsalted butter
9 chocolate graham crackers (5 oz.), crushed
1 cup coarsely chopped peanuts
1 cup semisweet chocolate chips
1 cup peanut butter chips
1/2 cup chopped Reese’s cups
1/2 cup Reese’s pieces
1 (14 oz.) can sweetened condensed milk
Directions:
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
- Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
- In order, sprinkle the peanuts, chocolate chips, peanut butter chips, chopped Reese’s cups, and Reese’s pieces over the graham crumbs. Pour the condensed milk evenly over the entire dish.
- Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
- Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.
Suurce: Adapted from Brown Eyed Baker and The Domestic Rebel.
Posted in Brownies & Bars, Desserts | Tags: buckeye, chocolate, graham crackers, peanut butter, peanuts, Reeses, sweetened condensed milk | 11 Comments »
Peanut Butter Cup Crunch Brownies
I feel as though the fate of the rest of the Buckeye season will be determined today while playing the first conference and away game of the season against #20 Michigan State. The team who was supposed to be the best of the conference according to pre-season talk, but then they lost to Notre Dame. Ohio State is #14 but this early in the season I am not sure the numbers really matter. Therefore, to calm my nerves for the game today, I figured a massively decadent peanut butter and chocolate treat was in order. Since I had already done a cheesecake, it was time for a super loaded brownie.
Start with a plain old brownie, any kind you prefer whether it be home made or a boxed mix. But a few minutes before the brownies are fully cooked, you top them with peanuts and chopped peanut butter cups. Of course you know it cannot stop there. Sure enough while that layer bakes into the brownies, you prepare a chocolate-peanut buttery rice krispie layer which gets poured over the top of the brownies and solidifies in the refrigerator. Patience is key here, but once you master that you will be shoveling these crunchy, chewy, awesome brownies into your face. You heard me – in yo’ face!!
Also, consider these brownies a teaser (yes THESE brownies as merely a tease) for what is coming to a computer/smart-phone screen near you on Monday. It all started with a Twitter conversation about spending a Friday night alone with a batch of brownies. Which gave birth to the idea of throwing a #BYOBrownies party! Christina (Dessert For Two), Tara (Chip Chip Hooray!), Katrina (In Katrina’s Kitchen) and I will be posting some delicious brownie/bar recipes for your drooling pleasure on Monday, October 1st. There will even be a link-up party so you can join in on the fun by submitting your favorite bar recipes!
One year ago: Baked Garlic Parmesan Fries
PEANUT BUTTER CUP CRUNCH BROWNIES
Makes 24 brownies
Ingredients:
Favorite boxed brownie mix
3/4 cup salted peanuts
8 Reese’s peanut butter cups, chopped
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups creamy peanut butter
1 Tbsp unsalted butter
1-1/2 cups crispy rice cereal
Directions:
- Prepare the brownie layer according to packaged directions, and pour into a greaseed 11×7-inch baking pan. Bake the brownies for 5 minutes less than the recipe states.
- Remove brownies from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
- While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the crispy rice cereal until evenly coated. Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting into 24 squares. Store in the refrigerator.
Source: Sally’s Baking Addiction
Posted in Brownies & Bars, Desserts | Tags: buckeye, chocolate, peanut butter, peanuts, Reeses | 13 Comments »
No-Bake Peanut Butter Granola Bars
I’ve been told my poster presentation went well yesterday. I was dying all day to know how it went, and I am still craving more details but it will have to wait until they return Wednesday night. Ahhhh! But until then…
Chewy granola bars are my absolute favorite. I’ve tried making granola bars in the past, but they never turn out quite as chewy as I would like. Then I cam upon the no-bake granola bar and it changed everything. Especially since this particular recipe includes peanut butter. I even added some mini Reese’s pieces to them instead of mini chocolate chips. Happiness really can come in bar form.
NO-BAKE PEANUT BUTTER GRANOLA BARS
Ingredients:
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini Reese’s pieces
Directions:
- Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
- In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Adapted slightly from Two Peas and Their Pods.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: honey, oats, peanut butter, pretzels, Reeses, rice | 33 Comments »
Reese’s Peanut Butter S’mores Cookies
S’mores cookies swept the blogosphere several months ago now. I think they were in their prime last summer. But somehow I never managed to get around to making them myself despite fantasizing about them every time someone posted the recipe. Maybe it was too daunting of a task to figure out which version to try?
The current season of late winter/early spring may not seem like a s’mores kind of time, but I assure you anytime is the right time for a s’more especially when there is peanut butter involved. Yes, peanut butter. I tend to like using Reese’s cups in my campfire-side treat, which should come as no surprise – have you seen my peanut butter obsession Pinterest board?
A couple weeks ago while wandering the aisles of the grocery store in search of any new goodies on the shelves, I stumbled across a Reese’s candy bar. It’s milk chocolate with peanut butter inside! After nearly buying the entire display, I was a little disappointed to discover that the peanut butter is divided between segments instead of filling the entire bar (I was imagining a filling spread like it is inside of a pop-tart). But it’s is still yummy, just doesn’t have the higher peanut butter to chocolate ratio that I tend to enjoy with Reese’s cups.
Anywho, with my stock-pile of Reese’s candy bars and s’mores cookies continuing to haunt my dreams, I decided to smash the two together using my favorite peanut butter cookie as the base to increase that ratio I was talking about. Add a little graham cracker and some marshmallows and you have a peanut butter s’mores cookie!
One year ago: King Pancakes
REESE’S PEANUT BUTTER S’MORES COOKIES
Makes approximately 4 dozen cookies
Ingredients:
PEANUT BUTTER MIXTURE
1 cup creamy peanut butter
1/2 stick butter, room temperature
1/4 cup honey
COOKIES
3 cups flour
1 cup graham cracker crumbs (about 7-8 whole crackers)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1/4 cup shortening
1 cup sugar
1 cup dark brown sugar
2 eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup mini marshmallows, approximately
2 Reese’s milk chocolate peanut butter candy bars, chopped
Directions:
- Preheat oven to 350 degrees. Line two baking sheeting with parchment paper.
- Blend the peanut butter mixture first in a medium bowl, then set aside.
- In a medium bowl, mix the flour, graham cracker crumbs, baking powder, baking soda, and salt, set aside. In a standing mixer or large bowl, cream the butter, shortening and both sugars until light and fluffy. Add the eggs, beating well after each one, then add the vanilla and the peanut butter mixture. Add the flour mixture by the cupful and beat at low speed until fully mixed. At this point, mix in the candy.
- Drop heaping tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart (I used a medium cookie-scoop). Bake for 9 minutes, then remove from the oven and quickly, but gently push a few marshmallows and a couple of pieces of Reese’s chocolate into the top of each cookie. Return the cookies to the oven and bake for an additional 2-3 minutes, or until the edges are set. Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Source: Adapted from Lunch Lady Peanut Butter Cookies and Tracey’s Culinary Adventures.
Posted in Cookies, Desserts | Tags: chocolate, graham crackers, marshmallows, peanut butter, Reeses | 31 Comments »
Reese’s Stuffed Chocolate Chip Cookies
Last night my phone jumped out of my lap and onto the ground of a dark and rainy world while I got out of my car to check my mail. Unfortunately I did not realize it had escaped until I was in my apartment 2 minutes later. Immediately I searched the 50 foot path I had just taken since the last time I saw my phone (in my car) but was no where to be found. How on earth does someone lose their phone between parking their car and walking to their door? Like I said it had only been two minutes, which made me think someone had already seen and taken it.
But I fetched my “I can beat you with this” flashlight and continued my search – still nothing. That was until I was staring at the ground in front of the mailbox and heard it ring. Someone had found it alright, and had placed it in the clear bin where all the misaddressed mail gets tossed. Hooray for that honest person! Maybe it’s because it wasn’t a smart phone… “Hey a free phone! Boo nevermind, who uses these dumb phones anymore?”
I then put my phone to sleep in a cozy bed of rice, in hopes that it would suffer no damage from my negligence. I just got this phone a week ago, and in all my years of owning cell phones I have yet to lose or break a single one (knock on wood). Commence the stress-induced cookie cravings! Who am I kidding I don’t need stress to crave cookies, but still a good excuse, right?
Thankfully, I constantly have pre-scooped cookie dough balls in my freezer for when I somehow don’t have any sweets lying around and don’t have the time to mix up something to bake. But instead of just thawing them and placing on a cookie sheet (homemade place-and-bake cookies!), I decided to make use of a huge bag of Reese’s peanut butter cups I remembered I had. They seemed especially perfect for innards to my big, fat, chewy multichip cookies that I love so much, with not only semisweet chocolate, but also white chocolate and peanut butter morsels. And now, an extra dose of peanut buttery-ness!
And yes the rice bed worked! Is it strange that I was thinking of what to cook out of the rice after taking my phone out? It’s still perfectly good, I promise!
One year ago: Homemade Taco Bell Beefy 5-Layer Burrito & Taco Seasoning
REESE’S STUFFED CHOCOLATE CHIP COOKIES
Makes approximately 3 dozen cookies
Ingredients:
1 batch big, fat, chewy, multichip cookies (or your favorite recipe)
36 regular-sized Reese’s peanut butter cups, unwrapped
Directions:
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper).
- Prepare cookie dough as directed. With a medium cookie scoop, take one scoop of cookie dough and place on top of a Reese’s peanut butter cup. Take another half scoop of dough and place on bottom of cup. Seal edges together by pressing and cupping in hand until it is enclosed with dough. Place onto prepared baking sheet, about 3 inches apart.
- Bake for 10-12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Source: Inspired by Recipe Girl.
Posted in Cookies, Desserts | Tags: chocolate, peanut butter, Reeses, white chocolate | 22 Comments »
Peanut Butter Reeses Pieces Giant Cookie for One (FAGE Good Living Part II)
Did you know that November is Peanut Butter Lover’s Month? Cause I didn’t find out until halfway through the month and still somehow only made one thing with peanut butter. How on earth did I let this happen? Even during a normal month I make more than ONE = total failure. So yesterday, realizing I had only one day left to redeem myself, I decided to make the giant “single-serving” cookie I had seen on Picky Palate earlier this month.
Seriously Jenny, you were much too kind/generous of the portions on this one. But do not take that as a complaint, more like praise! This made my cookie- and peanut butter-loving heart melt.
Hello lover.
It’s what’s on the inside that counts.
If you only eat half, it doesn’t seem like such a gluttonous act.
Who am I kidding?
Pretty sure I covered the peanut butter deficit this month with that alone.
Now that I have checked that off my list of things to do, I can move onto Part 2 of my idea of “good living”. As I mentioned in Part 1, FAGE Total Authentic Greek yogurt has partnered with Foodbuzz to giveaway an 8 day trip to Greece to one lucky Foodbuzz Featured Publisher and we get three chances to enter, by discussing what “good living” means to each of us.
For me, another part of “good living” is keeping my inner child alive. I have been told on numerous occasions that I am very easy to please, and I believe it is because I find joy in the simple things. I hope that I will never say “I’m too old for that now”, thinking that certain things are below what “an adult” should/should not do. Playgrounds always call my name, animated films are still one of my favorite movie genres, god forbid someone gets between me and a cookie (see above), and I just enjoy all things silly. I could go on and on, but I think my dad says it best – “I don’t ever want to grow up because grown-ups are boring”.
So go ahead. Go eat this entire size-of-your-face cookie while dancing in your SpongeBob pajama shorts (yea I may have just outed myself).
One year ago: Red Velvet Cream Cheese Swirl Brownies
PEANUT BUTTER REESES PIECES GIANT COOKIE FOR ONE
Makes 1 giant or 4 regular cookies
Ingredients:
2 Tbsp unsalted butter, softened
2 Tbsp granulated sugar
2 Tbsp packed light brown sugar
2 Tbsp beaten egg
1/2 tsp pure vanilla extract
2 Tbsp creamy peanut butter
1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp kosher salt
1/4 cup Reeses Pieces
1/4 cup chocolate covered peanuts (or chocolate chips work great too)
Directions:
- Preheat oven to 350 degrees*. and line a small baking sheet with parchment paper.
- In a large mixing bowl whisk the butter and sugars until light and fluffy. Add egg and vanilla mixing until well combined. Stir in peanut butter then add flour, soda and salt. Mix for a couple turns of the spoon then add the Reeses pieces and peanuts until combined. Scoop onto prepared baking sheet and bake for 18-20 minutes, until cooked through. Let cool on baking sheet for 10 minutes then transfer to cooling rack. Enjoy with a tall glass of milk and yourself!
*I cooked mine in my toaster oven. No sense heating up the entire oven for one cookie!
Source: Picky Palate
Disclosure: As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway
Lunch Lady Peanut Butter Cookies
Before I baked these, Brent saw the bag of Reeses Pieces and said, “what is this?” in an accusatory tone. He is on a diet right now, preparing for Medical Officer basic training in July and keeping unhealthy things away has been key. Actually, the key has been to hide the goodies so that I don’t have to be completely on his diet as well. I need fat and sugar!! So that’s where these cookies come in to play. They are sooo soft. They may be undercooked but I wouldn’t have them any other way. And the Reeses Pieces seal the deal.
Elle’s New England Kitchen made a huge batch (75!) of medium sized (3 inch) cookies from the original recipe. But I can only hide so many cookies around here, so I took a chance and halved the recipe (with a little extra flour). Making large cookies this version came out to 2 dozen cookies.
BTW, I think I have a serious addiction to baked goods – I continue to turn on my oven despite the ongoing heat vs A/C battle. (Totally worth it.)
COOKIES
Ingredients:
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1/4 cup shortening
1 cup sugar
1 cup dark brown sugar
2 eggs
1 tsp vanilla extract
Peanut Butter Mixture (below)
2 cups Reeses Pieces
Directions:
- Preheat oven to 350 degrees. Go ahead and mix up the peanut butter mixture (directions below) first, then set aside.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt, set aside. In a standing mixer or large bowl, cream the butter, shortening and both sugars until light and fluffy. Add the eggs, beating well after each one, then add the vanilla and the peanut butter mixture. Add the flour mixture by the cupful and beat at low speed until fully mixed. At this point, mix in the candy.
- Line your baking sheets with parchment paper. I used a 1/4 cup scoop to make these cookies, so they’re a bit on the huge side. Place about 2 inches apart on your baking sheet. Bake for 11 minutes (they will still be pale, with a touch of golden brown on the bottom edges). Remove from the oven and let them sit on the baking sheet for 1 minute, then remove to a cooling rack using a spatula. Let cool completely and then store in an airtight container.
PEANUT BUTTER MIXTURE
Ingredients:
1 cup creamy peanut butter
1/2 stick butter, room temperature
1/4 cup honey
Directions:
- In a medium bowl, blend together all ingredients. Set aside until needed.
Source: Down-sized from Elle’s New England Kitchen
