Peanut Butter Cup Stuffed Chocolate Chip Cookies… ‘Nuff Said
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.
2cupssemisweetor mix them up, dark, or milk chocolate chips
1bag of snack size Reeses Peanut Butter Cups12 oz?, there are about 40 to a package, unwrapped
Instructions
Preheat oven to 350 degrees F.
Unwrap the Reeses Peanut Butter Cups.
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 and add to the mixture.
Beat in flour at low speed, just until mixed then 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.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Cool for 5 to 10 minutes before removing from the pan.
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.