Reese’s Peanut Butter Cookies with Chocolate Drizzle

9 Feb
Yummy!

Yummy!

FabDaughter loves to help me bake!  She loves it even more when we bake for Daddy:-) These cookies are some of FabHubby’s favorite:-)  I try not to make them too often since they are very addicting and don’t last too long in our house!

Ingredients

  • 3/4 cup peanut butter
  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 tsp baking power
  • 1/2 tsp baking soda
  • 1 egg
  • 1 & 1/2 tsp vanilla
  • 1 & 1/4 cups all-purpose flour
  • 2 cups of miniature Reese’s peanut butter cups cut in quartered
  • 1/3 cup milk chocolate chips

Directions

  1. Beat peanut butter and butter in large bowl of electric mixer at medium speed until well blended.  Beat in brown sugar, baking powder and baking soda until blended.  Beat in egg and vanilla until well blended.  Beat in flour at low speed just until mixed.  Stir in Reese’s cups.  Cover and refrigerate 1 hour or until dough is firm.
  2. Preheat oven to 375 degrees F.  Use large cookie scoop and scoop dough into balls onto large greased cookie sheet.  Press dough balls down with the back of a spoon.  Bake 10 minutes or until lightly browned.  Remove to wire racks and cool completely.
  3. Melt chocolate chips in the microwave.  Microwave at medium power (50% power) at 30 second intervals, stirring inbetween each interval, until chocolate is melted.  Pour into Make ‘n Mold squeeze bottle or a ziplock bag with a tiny hole cut out of the corner and drizzle chocolate over cookies.  Let cookies sit out until chocolate is set.
  4. Stake cookies between layers of waxed paper in container.  Store at room tempature up to 1 week.

Yield:  Depending on the size of your cookie scoop around 20 cookies.

Recipe adapted from The Great American Cookie Cookbook

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