My husband is a total fiend for Reese’s. In the past I have made this recipe up with white chocolate chips, but this variation turned out way better! It’s SO worth the unwrapping and the chopping. MmMmmmMmm.
Makes about 4 dozen, bake at 375 for 8-10 minutes.
1 c. sugar
1 c. brown sugar
1 c. shortening
2 tsp. vanilla
2-1/4 c. flour
1 tsp. salt
1/2 c. baking cocoa
1 tsp. baking soda
2-3 c. chopped Reese’s Peanut Butter Cups
Chop up your Reese’s first. One cup of Reese’s is about 15 minis. I quartered them, and set them aside in a bowl. I actually popped them into the freezer while I mixed up my cookie dough, so that they wouldn’t be melty when I was balling up cookies.
Mix them up like any cookie recipe – cream your eggs, shortening, sugar and vanilla together, then sift in your dry ingredients, and finally stir in the Reese’s. Ball them up ping-pong-ball sized, and bake for about 9 minutes (give or take) on parchment paper. Since you won’t be able to check if they are beginning to brown because of the cocoa, you’ll have to experiment with the first dozen to be sure they bake to the desired chewiness or crispiness you like.
So, is the arrival of autumn putting you in a baking mood, too? What’s new in your kitchen?
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