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Do you remember the old Reeses Peanut Butter Cup commercial? Two people were walking along, one eating peanut butter (from the jar!) and the other eating a chocolate bar. All of a sudden the people crash into eachother.
“Hey! You got chocolate in my peanut butter!”
“You got peanut butter in my chocolate!”
What innocent days those were. No one was naked, no one passed gas, made suggestive comments, or was disgusting (unless the idea of peanut butter and chocolate grosses you out). It was just a commercial.
I liked those days. I liked t.v. in those days. In fact, I enjoyed going to the store when the music was playing just soft instrumental and I didn’t have to hear “F-ing Nig–r, pop a cap in yo a–/ Wish I had some F-ing reefer, yo/ I say F–k because I can’t sing worth a sh-t… Uh huh.”
Those lyrics might be a bit jumbled but you get the idea. It seems that to be creative these days you must either use absolutely foul language, have at least one image of a close to naked woman with state of the art, multi -layered, enhanced boobage (can they put light bulbs in those things? Seems like that would actually be a good idea so you don’t trip over anything in the dark…), and at least several references to sexual acts that are still illegal in some states.
All of that to say that I mourn the loss of real creativity. I blame Saturday Night Live. I am not sure it is their fault but someone has to take the hit for this and it might as well be them.
These peanut butter cup stuffed chocolate chip cookies are not naughty. They are not suggestive. They are not sexy. They are just dang awful good and if you can eat just one of them you havemuch more will power than I do.
Rich and buttery chocolate chip cookie dough is wrapped around a peanut butter cup (not the full sized ones but the snack sized ones that come individually wrapped in the bags).
When you bake it the peanut butter cup gets melty, the cookie inside gets chewy and the outer part gets perfectly crispy. It is really hard to wait for the cookies to cool enough to eat them – but they need time to set. After about five minutes (or ten if you are very disciplined) you bite into these things and layer after layer of flavor explodes in you mouth.
It’s good.
Chocolate, vanilla, butter, peanut butter….
Be sure that you have completely enclosed the peanut butter cup in the cookie dough or the candy will melt all over the place and the middle of the cookie will be empty – bereft of it’s magic…. hollow and without life… and that’s no fun.
When I made these the dough was perfect for forming around the candy – if you find that your dough is too sticky or loose then just put it in the freezer for 10 minutes or so and give it another try. Don’t grease the cookie sheets – you don’t want these to spread too much.
You are now 20 minutes away from Heaven. Ready, set, go…
Perfect chocolate chip cookies - chewy, crispy, rich.... rolled around a snack size Reeses Peanut Butter Cup and then baked until firm. Oh, my...my...my. Get out your fat pants - these should be in every emergency PMS care package.
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet, dark, or milk chocolate chips (or mix them up)
- 1 (12 oz?) bag of snack size Reeses Peanut Butter Cups, unwrapped (there are about 40 to a package)
Instructions
- Preheat oven to 350 degrees F.
- Cream together the butter, white sugar, and brown sugar with the paddle attachment until smooth.
- Beat in the eggs one at a time, beating well after each addition.
- Stir in the vanilla.
- Dissolve baking soda and salt in hot water.
- Beat in flour at low speed, just until mixed.
- Stir in chocolate chips.
- Take about a teaspoon and a half of the dough (or as much as you need) and cover the unwrapped peanut butter cup with a thin layer of dough. Make sure you enclose it completely and roll it into a ball.
- Place each ball on the ungreased cookie sheet and bake for 10 minutes, or until the cookies begin to get golden and the centers are firm to the touch.
- Cool for 5 to 10 minutes before removing from the pan.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Notes:
Nutrition info is close but approximate. I had to do the math in my head and I am not a math person! It is accurate within a gram or two.
© 2011 Marye Audet
