So before I get into the Chocolate Shop Tour of Brussels, I really wanted to share this recipe for the cookies I made last night, not only because they turned out so good, but also because I feel I’ve been neglecting the kitchen lately, having not baked anything for almost 3 weeks, and neglecting the kitchen means neglecting sharing recipes; and as we all know sharing is caring. So because I care, I made Reese’s Peanut Butter Cup Cookies.
The only problem was that I couldn’t decide if i should use regular Reese’s cups or the Reese’s hearts. Valentine’s Day is not so far off, so the hearts seemed appropriate, however, I wanted to make sure that upon first glance, one could tell these were peanut butter cup cookies. So, when in doubt, use both and just make more cookies.
When all was said and done, I had about half of them that were the classic “cup”…
….and half that were a chocolate and peanut butter homage to love.
I started with a recipe from The Hershey’s Cookbook for those peanut butter Hershey’s Kiss Cookies. I made a few minor adjustments, swapped the kiss with the cup (or heart), and created a cookie masterpiece for peanut butter cup lovers everywhere. Beware: the dough is a little bit TOO good. I believe I may have eaten about 4 cookies worth of dough before I even started baking them. Hopefully, you’ll have a bit more restraint than I.
Reese’s Peanut Butter Cup Cookies
What you’ll need:
3/4 cup creamy peanut butter
1/2 cup shortening
1/3 cup sugar
1/3 cup light brown sugar
2 tablespoons half and half
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
48 mini Reese’s cups or Reese’s hearts (or some combo of the two totaling 48)
What you’ll do:
Preheat oven to 375. In a large mixing bowl, beat together the peanut butter and shortening. Add in the sugar and brown sugar, and beat until smooth and fluffy. Add egg, half and half, and vanilla, and mix well. In a separate bowl, whisk together the flour, baking soda, and salt. Add to the peanut butter mixture, 1/3 at a time, beating well between each addition. Line a baking sheet with parchment paper, and using a small ice-cream scoop, scoop and shape the dough into one inch balls. Bake for 8 – 10 minutes, or until they start to brown around the edges. While they are baking unwrap your chocolates, so you have them on hand and ready to go. As soon as you remove the cookies from the oven, start pressing the cups/hearts into the cookies (they will crack around the edges – that’s ok). Remove them from the baking sheet, and let them cool completely.