Peanut Butter cookies studded with semi-sweet chocolate chips and baked with a special surprise hidden inside. Spoiler alert: the surprise is a mini Reese’s peanut butter cup.
Yikes! I haven’t done this for a while (almost a month to be exact), and I’ve missed this blog. Words can’t even express just how busy the past month was for me. I even spent the past few days, the first few days of November, in what I fondly referred to as the “post-October coma”. True story.
When I started this blog I vowed to myself that I’d never have a long leave of absence like that, but life just happened and when it came down to it family and my other adult responsibilities took precedence, and on the back burner this blog went. So since I’ve been MIA for what feels like forever, here are some highlights from the past month:
- I took a fabulous photography course from nicolesclasses.com. I really thought I had this DSLR camera thing down, but it turns out that I had really only cracked the surface. I learned so many helpful things. I’ll be taking another class from them starting in a couple of weeks (tabletop photography), and hopefully it’ll help my photography improve here on the blog. P.S. I’ve also taken their food styling class with Tara Bench, and I loved that one as well.
- My sweet little baby girl turned into a straight up toddler. I mean, she technically may have been one before, but it didn’t hit me until this past month. AND YES, that means I have two toddlers now. TWO. I get most of the steps on my garmin vivosmart by chasing them around and getting them out of trouble basically constantly, which also means that by the end of the day I am heck-a exhausted. Speaking of my little girl, here’s a picture of her helping me while I took pics of these cookies yesterday. At least, I sort of hoped she was trying to help me (future food photographer/food stylist??). The more likely scenario being: she wanted a cookie.
- Some of our best friends had a baby, and she’s absolutely precious and adorable. She makes me want another baby, only I’m already too busy chasing two toddlers around (so that isn’t happening anytime soon). Congrats on your beautiful addition Meg and Tommy!
- Our other best friends moved to Utah suddenly and sort of unexpectedly. One of their little boys is the same age as our little Joey, and Joey still asks to play with him every single day since they’ve left. I don’t know if he’ll ever understand that his buddy isn’t coming back. We miss you like crazy Ang and Dave!
Now that I’m out of my post-October coma, I’m so glad that it’s the start of a new month and that I can get back to my normal life *hopefully*. I at least hope I will be able to post a new recipe here on this blog more than just once this month.
I sort of thought, since it’s November and all, that I’d share some of my favorite holiday indulgences and side dishes with you. Sound good? Speaking of, what’s your most favorite thanksgiving side dish. Like, if you could only pick one to eat, what would it be? I’m curious to know!
Oh, and one more thing before I forget. During the month of October, I made these Reese’s stuffed peanut butter chocolate chip cookies many many times. Probably more than I should have, and that’s how I know that they are definitely worth sharing. In fact, they might be my favorite cookie of all time. But I just happen to love all sorts of cookies, so I can’t legitimately label these as my favorite ever. They’re definitely my favorite for the time being though. You will LOVE them too. I promise.
- 1/2 cup salted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 24 unwrapped mini Reese’s peanut butter cups
- Preheat oven to 375˚F. Line two cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the cookie paddle attachment, cream the butter, peanut butter, and sugars together until light and fluffy.
- Add the egg and mix until combined, scraping down the sides of the mixer bowl as needed.
- Add the flour, baking powder, baking soda, and salt and mix until a soft dough forms.
- Stir in the chocolate chips until evenly dispersed.
- Using a #50 cookie scoop/disher, scoop out 8 slightly heaping portions of dough. Flatten each portion of dough between the palms of the hands. Place one unwrapped mini Reese’s peanut butter cup upside down in the center of the flattened dough. Fold the edges of the dough up around the peanut butter cup, and roll between the palms of the hands until the candy is completely covered with dough.
- Arrange the eight candy stuffed dough balls on one of the prepared baking sheets.
- Bake for 10-12 minutes or until the edges of the cookies just start turning golden brown. Allow to cool for 3-5 minutes on the cookie sheet before removing to a cooling rack.
- Repeat with remaining dough. These cookies are best eaten when slightly warm.