Well, my streak of failblogging continues this week, argh! Ok, ok – not to a great extent today, but I worked in the kitchen last night and feel my results were rather… average. I do want to share, though, because I learned quite a bit!
First of all, let’s start out on a good note with some success:
What do you really call these things, anyway? Peanut Butter Cup Peanut Butter Cookie… Cups? They are certainly not my idea, but I still wanted to give them a shot. And they’re actually really good! My husband promptly ate like eight of them when he got home from work – he LOVED them.
While the recipe is a great one, they are just EVERYWHERE right now, and I normally pride myself on being a little more original. In fact, I dug up this recipe from AllRecipes, and then when I went to bake, I found this:
Yep, right on the package. And apparently they may be referred to as, Peanut Butter Temptations. Well, now we know. ;) Reese’s probably paid someone handsomely to come up with that name.
I have a couple tips to share – as per usual. Every time I get in the kitchen, I find I’ve made a terrible mistake, or thought of a brilliant idea to simplify. This is a little of both, but some things that will help if you’re not a pro-baker. (And if you’re a pro-baker, seriously – what are you doing here? LOL!)
Anyway, over at AllRecipes, someone suggested refrigerating the peanut butter cups so they press into the hot cookies better. I did it this way, and I thought it worked great! I can even compare, because I had a bit of an airhead moment, and set my refrigerated cups ON THE WARM STOVE while I took the cookies out of the oven – seriously, rookie mistake!! The softened ones on the bottom of the pile did NOT like to be pressed into the cookies like the still-cold ones on top. And both ways melted into the cookie appropriately. So, I say, refrigerate them while you mix and bake.
I will say, the prep time was a bit of a lie – the bag says 15 minutes prep, 10 minutes cooking. It was 45 minutes from the time I began unwrapping (which I did first), to the time I had completed cookies set aside to cool. I tend to be pretty methodical when it comes to cookies, so I really don’t see any way to cut the time down, unless you have an extra set of hands to unwrap candy while you mix. In fact, I even own a double-oven, so I was able to bake them all at the same time, so my baking time truly was 10 minutes. (Yes, I own a double-oven. Are you laughing? The bottom one only gets used when I bake cookies.)
Also, Reese’s has my full respect for their candy, but DO NOT get their peanut butter (as the recipe recommends). It was on sale one time so I got it, thinking, if anyone knows peanut butter, it’s Reese’s, right? But it’s pretty awful, I ended up throwing it away! I only EVER use Jif when I bake. :)
All right – moving on to the next little experiment. I’ve been thinking about some other ways I might bake Reese’s cookies (incidentally, Reese’s are my husband’s favorite, which is what prompted the mini-bake-a-thon) and I think I settled on exactly the wrong way of going about it in my next attempt.
First off, Mrs. Fox’s Sweets got my wheels turning when she showed off her Turtle-Stuffed Cookies. Check these babies out:
It’s a bite-size Turtle candy baked inside of a cookie. Brilliant, right? I love Mrs. Fox’s Sweets – in fact, most of my attempts at baking are based off things she does at her blog.
Once upon a time, when I was visiting another town, I had a very large cookie with a Reese’s Peanut Butter Cup baked inside from a local bakery. The idea was just like these Turtle ones, so I thought I could scale it down to a smaller version by putting a smaller peanut butter cup inside.
(I like small cookies. It’s so easy for me to splurge on just one more that way.)
But the bite-size Reese’s are so tall, and the full-size cups are really way too big for me. I can barely eat a whole peanut butter cup even without it being inside an actual cookie. So I found the Reese’s minis, and when I balled up my cookies, I thought they would work perfectly!
Yeah. They didn’t. Exhibit A:
|Wait – where’s the Reese’s?|
I used my chocolate chip cookie recipe and rolled the dough around a Reese’s mini. When you’re preparing it, it felt perfect. But upon taking a bite, it was very lonely in there. You definitely need more. Like, at least three, if you opt to use the minis. I think if I try this again, I am going to use the bite-sized cups and just hope that they melt, so the cookie flattens a bit. Though knowing my luck, I’d just end up with a bulgy cookie. But my dough-to-candy ratio was WAY too high.
I also considered just stirring the minis in like chips and dropping the cookies like normal, but they are so much bigger than regular chocolate chips, I decided to run with the idea of stuffing them inside.
I will say, they do taste pretty good, if you’re OK with the idea of more cookie than chip. And they’re still sort of pretty.
But overall, I am bummed. I wanted a fabulous cookie, and these are just… meh. Anyway, I thought I’d keep it real today, in another chapter of the Saga of Adrianne’s Kitchen, haha.
Incidentally, if anyone perfects the Reese’s-inside-the-Cookie, let me know! I’d love to give it another shot, I just don’t have the patience to experiment!
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