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Sunday, December 14, 2014

I Needed These Cookies In My Life


So dang you Pinterest,dang you. All of your nifty craft ideas,home organizing tips and delicious-looking recipes! And this recipe was a tiny bit tricky,but very very very delicious in the end. Allow me to explain:

     I needed these cookies in my life the moment I saw them. I LOVE Reese's peanut butter cups...like A LOT. Reese's pieces are on my go-to list much just because I've been mesmerized by the dang peanut butter cups for forever,but I've needed an excuse to make chocolate chip cookies.

   The recipe is a pretty basic cookie recipe,so it wasn't hard to maneuever at throughout the prep part of the recipe. Although the scooping/baking part threw me a little bit. The recipe has the right amount of wet-to-dry ingredients to produce a soft,crunchy-on-the-edges cookie but the scooping part...

The dough didn't scoop and hold very well out of the bowl. It crumbled on me so much I had to go to Plan B. I just had to make these cookies and darnit I had gotten this far! I forged ahead,scooped out the dough then gently pushed the dough into my hand.I made little balls of cookie-goodness dough and hoped for the best.

















  
   Averie made a point to tell her readers not to bake the cookies over 9 minutes,I went a little over to 10 minutes and it helped I think. The cookies were still soft on top,but my judge of doneness was the way the cookies moved on the baking sheet. I pushed the cookies, well nudged the cookies just a little to see how they moved across the parchement paper. I knew they were done when the cookie let go of the parchement paper. HOORAY FOR COOKIES! 


   They were everything I imagined and more! They were so good I gave have of them away to a friend. I couldn't keep all that goodness to myself!  So here goes the recipe and remember forge through the crumbles to some really delicious cookies! Enjoy!

Reese's Pieces Soft Peanut Butter Cookies
Adapted from averiecooks.com
Ingredients:
1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 TBL vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp pumpkin pie spice -funny ingredient but it went so well with the cookies
pinch salt, optional and to taste
1 cup Reese's Pieces
1 cup semi-sweet chocolate chips
Directions:
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
1.     Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
2.     Add the Reese's Pieces, chocolate chips, and blend until just incorporated. At this point I let the dough rest for a few hours,it makes or a more solid cookie after it's baked. 
3.     Using a medium 2-inch cookie scoop form heaping two-tablespoon mounds and then gently place the mound in your hand gently press in to a ball.
4.     Preheat oven to 350F, line a baking sheet with a parchment paper or spray with cooking spray. Place mounds on baking sheet, spaced at least 1 inch apart  Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes because cookies will firm up as they cool .They have slightly chewy edges with soft centers. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
5.     Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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