Hello friends! And welcomeeee to another day in lockdown!
I’m losin’ it, people. I. Am. LOSIN’ IT!
JK, JK – But you are catching me in a very particular *mood* right now. Maybe because my roller blades just arrived in the mail, and I’m feeling like a Bladin’ Baddie, but hey — I’ve been in isolation now for over two months — so sue me.
Anywho, I have THE MOST exciting recipe for you tonight. And I say that with full confidence. These cookies are what dreams are made of.
Seriously. Growing up, these were the cookie to end all cookies. Why? Four words: Reeces Peanut Butter Cups.
If, like me, you have champagne taste, then you know, that Reeces Peanut Butter Cups are the creme-de-la-creme of all the candies. The King of the candy aisle. The superior sweet. The *chef’s kiss.*
And well, these Peanut Butter Cup Cookies are decadent delicacies that will brighten even the gloomiest of days.
So real talk – these cookies randomly crossed my mind last night, and I was so taken by the idea of making these for my friends, that I literally went to the grocery store in my nice pajamas, and got the ingredients to whip these up.
I bought a mini muffin tin and everything.
But they are DANG good, and you best believe that I whipped them to leave as care packages at my friends’ doors around the city. Yep — hand delivered, thanks to my new roller blades. This girl’s got WHEELS now!
OK – so enough with the chit chat! Let’s make some cookies!!!
Here’s What You Need: (Makes 22 cookies)
1 cup + 2 Tbsp AP flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
6 Tbsp sugar
6 Tbsp firmly packed brown sugar
1/2 tsp vanilla extract
1 egg – room temperature
6 oz semi-sweet mini chocolate chips
24 mini peanut butter cups
Nonstick Mini muffin tray
Small mixing bowl
Large mixing bowl
Preheat oven to 375.
In a small bowl, combine flour, baking soda and salt. Set aside.
Next, in your large bowl, combine the butter, brown sugar, sugar and vanilla extract, and beat until creamy – with either a mixer or elbow grease! Beat in the egg.
Gradually add the dry ingredients to the wet ingredients, and mix well.
Finally stir in chocolate chips.
With rounded Tablespoons, scoop into a nonstick mini-muffin tray.
Bake for approximately 9 minutes. Remove from the oven, and immediately press a mini peanut butter cup into each cookie. Let cool completely, and carefully remove from pan.
OK – these. are. incredible.
The memories I have of these cookies is one of sheer bliss. They’re so inviting with their cute little blossom-like shape, and that gorgeous peanut butter cup, that gives you “the eye” from across the room. (Too much?? haha)
But seriously – they look divine, and taste heavenly too.
The combination of chocolate and peanut butter is classic for a reason: it’s salty and sweet. And rich enough to rescue our tanking economy!
And this recipe is often times made with a peanut butter cookie dough, but I personally prefer a classic chocolate chip cookie base, because I feel the peanut butter is too overwhelming. Which, I know – sounds almost sacrilegious. There can never be enough peanut butter, am I right? But – this allows the peanut butter cup to shine and do the talking.
OK – enough jibber jabber! Time to go deliver these cookies and brighten some peoples’ day!!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia. Speak with an online therapist. Or check out content about eating disorders from BetterHelp.
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