Reese’s Peanut Butter Cookies
Ingredients
1 cup creamy peanut butter
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup coarsely chopped peanut butter cup candies (about 8-10 full-size)
For the Topping:
¼ cup semi-sweet chocolate chips
1 teaspoon coconut oil or shortening
2 tablespoons creamy peanut butter
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the peanut butter, softened butter, granulated sugar, and brown sugar on medium speed until the mixture is smooth and well-combined, about 2 minutes.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Avoid overmixing.
Using a spatula, gently fold the chopped peanut butter cup candies into the cookie dough.
Scoop the dough into 1.5-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with the palm of your hand.
Bake for 9-11 minutes, or until the edges are lightly golden. The centers will still look soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the topping, melt the chocolate chips with the coconut oil in a small microwave-safe bowl in 15-second intervals, stirring until smooth. In another small bowl, heat the peanut butter for 15-20 seconds until it is slightly runny.
Drizzle the melted chocolate and warm peanut butter over the cooled cookies in parallel lines. Allow the topping to set before serving.
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