I’m gearing up for B.O.B. Bob’s birthday, which means testing out recipes for any dessert loaded with Reese’s Peanut Butter Cups, because let’s just face facts, a dessert made with SweeTARTS would just be disgusting. B.O.B. Bob is pretty predictable, dare I say boring, when it comes to candy. There are two categories of candy in his world. Any form of Reese’s, and anything that is made out of pressed sugar, such as SweeTARTS, Smarties, Runts, or Gobstoppers; that sort of nastiness. Every once and awhile a gummy something or other will get mysteriously thrown into the mix. My sweet darling adorable B.O.B. Bob can really be quite dull and unadventursome where candy is concerned, but that’s perfectly okey dokey with me, it means I get to horde all of the good candy for myself. Candy is not shared in our house. That right there folks, is the key to a successful relationship.
Ingredients:
- 1 Cup Unsalted Butter, Room Temperature
- 1 1/2 Cups Granulated Sugar
- 1 1/2 Cups Light Brown Sugar, Packed
- 4 Large Egg Whites, Room Temperature
- 1/2 Cup Creamy Peanut Butter
- 1 Tablespoon Vanilla Extract
- 3 1/2 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 24 Reese’s Peanut Butter Cups, Chopped
Directions:
- Preheat oven to 350 degrees.
- Cream butter and sugars together on medium speed for 3 minutes.
- Add the egg whites and mix for 1 minute.
- Add the peanut butter and vanilla and mix for an additional 1 minute.
- Sift the flour, baking soda, and salt together in a medium bowl.
- Slowly add the flour mixture to the butter mixture on slow speed; mix just until incorporated.
- Use a spatula to mix in the chopped Reese’s Peanut Butter Cups.
- Use an ice cream scoop to measure out perfect mounds of cookie dough, and then place six raw cookies on a Silpat or parchment paper lined baking sheet.
- Smash each cookie down with your palm, and then bake for 11 minutes.
- Allow the cookies to rest for 3 minutes before removing to a baking rack to cool.
Suggestions:
- Freeze your Reese’s Peanut Butter Cups for at least an hour before chopping them.
- Do not overcrowd your cookie sheet. Pretty cookies do not come from overcrowding. Pretty cookies come from lots of space in which to grow in.
- This recipe will yield 3-dozen cookies.
Improvements:
- Throw 1-cup of chopped peanuts into the cookie batter.
- Dip half of each cookie into melted chocolate. Oh yes! Next time.
Ingredients:
- 1 Cup Unsalted Butter, Room Temperature
- 1 1/2 Cups Granulated Sugar
- 1 1/2 Cups Light Brown Sugar, Packed
- 4 Large Egg Whites, Room Temperature
- 1/2 Cup Creamy Peanut Butter
- 1 Tablespoon Vanilla Extract
- 3 1/2 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 24 Reese's Peanut Butter Cups, Chopped
Directions:
- Preheat oven to 350 degrees.
- Cream butter and sugars together on medium speed for 3 minutes.
- Add the egg whites and mix for 1 minute.
- Add the peanut butter and vanilla and mix for an additional 1 minute.
- Sift the flour, baking soda, and salt together in a medium bowl.
- Slowly add the flour mixture to the butter mixture on slow speed; mix just until incorporated.
- Use a spatula to mix in the chopped Reese's Peanut Butter Cups.
- Use an ice cream scoop to measure out perfect mounds of cookie dough, and then place six raw cookies on a Silpat or parchment paper lined baking sheet.
- Smash each cookie down with your palm, and then bake for 11 minutes.
- Allow the cookies to rest for 3 minutes before removing to a baking rack to cool.
