Ingredients:
1 batch big, fat, chewy, multichip cookies (or your favorite recipe): Recipe follows
36 regular-sized Reese’s peanut butter cups, unwrapped
Directions:
1.Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper).
2.Prepare cookie dough as directed. With a medium cookie scoop, take one scoop of cookie dough and place on top of a Reese’s peanut butter cup. Take another half scoop of dough and place on bottom of cup. Seal edges together by pressing and cupping in hand until it is enclosed with dough. Place onto prepared baking sheet, about 3 inches apart.
3.Bake for 10-12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Big, Fat, Chewy Multichip Cookies
Ingredients:
2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, melted
1-1/4 cups packed dark brown sugar
1/4 cup white sugar
1 Tbsp vanilla extract
1 egg + 1 yolk
1 cup each semi-sweet chocolate chips, white chocolate chips, and peanut butter chips
Directions:
1.Preheat oven to 375 degrees F. Line cookie sheets with silicone baking mats (parchment paper or greasing works as well).
2.Sift together the flour, baking soda, and salt; set aside.
3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Stir in the chips by hand using a wooden spoon.
4.Lightly coat a 1/4 measuring cup with non-stick cooking spray and drop cookie dough 1/4 cup at a time onto the prepared cookie sheets, about 3 inches apart.
5.Bake for 12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Makes 20.
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