The 4th of July is almost here! I am beyond excited to head back to my grandparents house for the weekend! My friend is coming with this time, so I am going to show him around! We’re going to get on the boat, do some hiking/rollerblading, maybe go to the toy store, play some volleyball, and eat and make lots and lots of food! It should be a wonderful weekend! My weekend actually begins today! I work until three like usual, but right after that I’m taking my sister and her friend to my sister’s house (well the house she’s house sitting) for one last swim in the pool:) We’re going to hang out for a while and eat dinner there. We’ll get back to our house kind of late, and then I ‘ll do lots and lots of planning/prepping for our travels. We will leave nice and early on Friday, so that we have a full day to hang out….and maybe make some food;)
So let’s move on to the good stuff! Yesterday I posted a healthy recipe after my dessert recipe, so I’d say it’s time for more dessert again! And these cookies are exactly the dessert you need!
What’s in Ellie’s belly today?
Reese’s Stuffed Peanut Butter Cookies!!
These beautiful treasures were made for my sister end of the year party! Everyone loves peanut butter and chocolate, so they were a safe bet for the party! Those perfect little Reese’s Peanut Butter Cups are encompassed by a soft and chewy peanut butter cookie! They are then drizzled with a little chocolate and peanut butter coating! Wowza! These things are yummy!!
As always with cookie recipes, I had a lot of extra cookie dough after making the 18 Reese’s stuffed cookies! We had some leftover chocolate covered pretzels, so my sister and I decided those would look pretty squished on top of the remaining peanut butter cookies! And so these were born!!
Making these cookies was quite the process! It probably wouldn’t have been if we didn’t have 20 different foods being made in one little kitchen, but because there were these cookies took half a day to finish! I made the cookie dough in the afternoon and proceeded to find a tiny space for it in our overflowing fridge! I was able to fit everything in though! I was quite impressed with myself:) After chilling, we took them out of the fridge to form the dough into cookie dough balls. After completing this task, we placed them back in the fridge because the dough had warmed in our hands and I didn’t want that to cause too much spreading. So I went back to the fridge exploding with food and slid the cookie sheet in, balancing it on salad dressing, mayo, and a tupperware filled with pineapple. I then preheated the oven, which takes FOREVER!! Once preheated, we placed some of the chilled cookie dough balls on a greased baking sheet and began baking!! This was all happening while I was making fajitas and rice for dinner. Part way through the cookie baking, I realized the Apple Crisp Pizza would also need to be baked in order for it to be enjoyed after dinner, so we placed that in the oven as well! The cookies were finally finished and put into the freezer to cool off. They needed to be cooled because we were taking them home to drizzle them with chocolate and finish them off! Arriving home at about 9:30, we melted that chocolate and peanut butter to drizzle them and finally they were complete!
So a whole lot of crazy happened, but we got good cookies out of the deal, so I would say it was worth it:)
Please do yourself a favor and make some of these cookies! Perhaps for your 4th of July party this weekend;)
Reese’s Stuffed Peanut Butter Cookies
- 1 and 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (103g) packed dark brown sugar (or light brown)
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature*
- 3/4 cup (185g) creamy peanut butter*
- 1 teaspoon vanilla extract
- 18 Reese’s Miniature Peanut Butter Cups, unwrapped
- 1 cup (180g) semi-sweet chocolate chips
- 2 teaspoons creamy peanut butter
Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
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.
Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. 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.
Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn’t smooth. Drizzle over cooled cookies.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months. Stuffed cookie dough balls freeze well, up to 2 months. Bake for 2 extra minutes, do not thaw.
*Room temperature egg is required for the cookies. General rule of thumb I use for my own cookie recipes: when using warm or room temperature butter, I always use room temperature egg as well. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes.
*Thick, store-bought peanut butter is preferred. If using natural style, make sure the peanut butter is thick and not oily in the slightest – which will make your cookie dough thin, slippery, and spread all over the baking sheet even after chilling the cookie dough. You need thick, non-oily peanut butter like Jif or Skippy.