1/2 cup butter (1 stick)-- at room temperature
1/2 cup crunchy peanut butter (you really should use crunchy, not smooth)
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup milk chocolate chip (approximately)
12 full-sized (!) Reese's cups
Preheat oven to 350 and line two cookie sheets with parchment paper. If you don't have parchment paper, get some. It's cheap and it has totally changed my life. :)
In a large bowl, or the bowl of a stand mixer, cream together butter, sugars, and peanut butter. Next, add the egg and beat until fluffy.
In a separate bowl, whisk together the remaining dry ingredients (flour, baking powder, baking soda, and salt). Add these dry ingredients to the wet ingredients in the large bowl, mixing until just incorporated. Stir in the cup of chocolate chips.
You should have room for about 6 cookies per cookie sheet. I did all the steps separately-- I did all the bottoms, all the middles, and all the tops at a time, instead of assembling each cookie separately. So-- start each cookie with one heaping tablespoonful of dough. (I used the Tbsp measuring spoon for this.) Make 12 cookie bottoms on the cookie sheets. Next, use a sugared fork to criss-cross each cookie bottom and smush it down flat for the Reese's cup. Next, place one Reese's cup on top of each cookie bottom.
|Cookie bottoms and Reese's cup middles|
Note 1: A tip from the original recipe was to spray your measuring cup with Pam or another cooking spray before measuring the peanut butter so it would slide out more easily. This DEFINITELY helps.
Note 2: This is a very easy recipe to make dairy-free-- substitute soy or vegetable margarine for the butter (we use Willow Run) and use dairy-free chocolate chips (we use Ghirardelli's semi-sweet). Obviously, you have to leave out the Reese's, but the dairy-free kiddo in this house doesn't even know she's missing them.