1 cup creamy peanut butter
1/2 cup + 2 TBS salted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 cup milk
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
36 Reese's thins (I used snack size Reese's instead)
Instructions
1. With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
Beat in the egg, milk, and vanilla.
2. Combine the flour, baking powder and salt in a separate bowl.
Add flour mixture to the peanut butter mixture and mix together.
1 tsp baking powder
1/2 tsp salt
36 Reese's thins (I used snack size Reese's instead)
Instructions
1. With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
Beat in the egg, milk, and vanilla.
2. Combine the flour, baking powder and salt in a separate bowl.
Add flour mixture to the peanut butter mixture and mix together.
3. Scoop tablespoonfuls of dough and roll into balls.
4. Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes at 375°F (190° C). Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBS scoop for 8 minutes and the 3 TBSPcookies for 10 minutes.
5. Immediatly after removing the cookies from the oven, gently press a Reese's Thins Peanut Butter cup into the center of each cookie. Allow the cookies to cool and the chocolate to set up before serving.
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