Every now and then I make that one or two dessert that gets so much attention, it’s remembered for so long, even years later. This is one of those recipes 😉
Hey guys 🙂 hope everyone is doing well. Spring is almost here, the weather is warming up and you can feel winter saying goodbye. Time has actually gone by fast, we’re already in the third month of 2017!
Let’s talk cookies 😉 scrumptious, soft, chewy, peanut buttery chocolate cookies! I actually made these for my birthday about 3 years ago and it’s STILL mentioned every now and then. Especially when I make cookies, if they’re good my family will be like “Ohh these are just as good as those Reeses cookies!” so yep my new cookies are often compared to these cookies.😄
The recipe is a very simple and standard cookie dough recipe. Nothing fancy, no weird ingredients or complicated techniques and it’s very easily adaptable to different sizes and stuffings. I love it!
I’ve been making these cookies for ages with sooo many different things stuffed inside! I’ve made them, giant sized, tiny and just medium sized yummy cookies.
They’re so soft and delicious you won’t be able to resist and they’re one of the most popular cookie recipes on my Facebook page loved by so many of you which makes them even more awesome 🙂
Let’s go make some cookies! 🙂
Reeses Stuffed Cookies
Makes 24 small, 12 medium or 9 giant cookies
- 8 tablespoons (1 stick/100gms) butter
- 1/2 cup (100gms) sugar
- 1/4 cup (50gms) light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup (190gms) all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour
- 1/2 teaspoon salt
- 8 oz/1 cup chopped Reeses, Nutbar, peanut butter cups etc
- Whisk the flour, cornflour, baking soda and salt in a bowl.
- In a separate bowl, cream the butter and sugars until light and fluffy. Add egg and vanilla.
- Using a wooden spoon, stir in the flour until combined, taking care not to overmix.
- Fold in the chopped chocolate.
- Cover the cookie dough with plastic wrap and chill in the fridge for minimum 2 hours. The longer the dough is chilled, the better the cookies taste and it will prevent the cookies from spreading resulting in a more chewy texture.
- Line a baking tray with a cookie sheet. Roll dough into balls and place a few inches apart on the tray. Bake in a preheated 180°C oven for about 8 – 10 minutes or until golden brown around the edges even if the middle looks under cooked. Make sure not to over bake, even taking them out under baked is better since they will harden as they cool.
- Serve warm or cool. Store in an airtight container
Recipe by the dutch baker.