• 

These are my favorite cookies to bring anywhere! Potluck, kids birthday parties, work event, or just in the mood to bake? They are guaranteed to be a hit with all ages!

Makes: 60
Time: 1 hour

Ingredients:

• 3/4 cup room temperature butter (salted but unsalted works too)
• 1 cup peanut butter
• 1 cup brown sugar
• 1 cup white sugar
• 1 tsp vanilla
• 2 eggs
• 1 1/2 tsp baking soda
• 2 1/2 cups flour
• 60 mini Reece’s cups
• Mini muffin tin (2 muffin tins cuts the time in half)

Instructions:

Preheat oven to 350°F

In a large bowl, cream together butter, peanut butter, brown sugar and white sugar on medium for 30 seconds. Then add vanilla and eggs and mix for 10 seconds. Add baking soda and mix for another 10 seconds. Slowly add the flour and mix until just combined.

Scoop dough (1tbsp) and roll into a ball and place into greased mini muffin tin. Bake for 8 min. Be sure to not over-bake, it is very difficult to see when they are done because they’re already golden in color – I suggest no longer than 9 minutes. Remove from the oven and press Reece’s into the center of each cookie.

• 

• 

Keep the cookies in the pan and cool for 20 minutes then place pan into the fridge for another 15 minutes.

Baking Tips:

• Regular peanut butter works best when baking (I used natural and they still turn out delicious), this is because the salt and sugar from that regular peanut butter can add a lot of flavor to a recipe

• Room temperature butter is very important because during the “creaming” stage, in which butter and sugar are beaten together, the sharp edges of sugar crystals cut into the soft butter to create air pockets. If the butter is cold, the butter does not break down or “cream” well.

• When adding flour, make sure to stop once combined. If you over combine the mixture, the strands of gluten become long and can lead to cookies, cakes, muffins, pancakes, and breads that are tough, gummy, or extremely chewy.

Feel free to reach out to me anytime:
Instagram: lolo_fraser
YouTube: lolofraser

• 

•