Saturday, May 7, 2011

Reese's Cookies

These cookies came out amazing!! Usually peanut butter cookies smack you upside your head with nuttyness. These were closer to chocolate chip cookies with a nice peanut butter taste. I used the peanut butter cookie recipe from Better Homes and Gardens and just added about a cup of semi-sweet chocolate chips. A small change but a HUGE payout. I made the rest of the cookies exactly as the recipe specified, including rolling the balls of dough in granulated sugar right before baking. I will make these ALOT.


1/2 cup peanut butter

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

1 egg

1/2 tsp. vanilla

1-1/4 cups all-purpose flour


1. In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Roll the dough in granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, (I just smashed them down with my fingers)  flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.