Reese's Stuffed Peanut Butter Cookies
 
 
Ingredients
  • 1¼ cups FLOUR
  • ½ teaspoon BAKING SODA
  • ¼ teaspoon SALT
  • ½ cup BUTTER, softened
  • ½ cup BROWN SUGAR
  • ¼ cup SUGAR
  • 1 EGG, at room temperature
  • ¾ cup + 2 teaspoons CREAMY PEANUT BUTTER, divided
  • 1 teaspoon VANILLA
  • 18 REESE'S MINIATURE PEANUT BUTTER CUPS , unwrapped
  • 1 cup SEMI-SWEET CHOCOLATE CHIPS
Instructions
  1. Mix the flour, baking soda, and salt into a bowl. Set aside.
  2. Cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. On high beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
  3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). It's a must!
  4. Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. Roll 36 balls of dough approximately 1 Tablespoon each. Place a peanut butter cup between two of the balls and roll together to seal it in the center. Repeat with remaining dough balls and peanut butter cups.
  5. Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
  6. Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often. Add 1 teaspoon of shortening if the mixture isn't smooth. Drizzle over cooled cookies. ENJOY!
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2015/12/peanut-butter-and-chocolate-two-ways/