Today I read a post about blogging – how your voice comes through in your writing, and whether that voice is really you, or just the voice you think people want to here – and it got me thinking. Writing blog posts is actually one of the trickiest parts about this whole thing, and a lot of times I do wonder whether you guys want to just hear about the food, or a little bit more than that. The truth is, I haven’t quite figured that part out yet, so everything I say here is just what comes out of my head at the moment I sit down to write. Every once in a while somebody asks me how I come up with that part – the writing – as if it’s something that comes totally natural to me, and my answer is always the same: I really just type as if I’m talking and (for the most part) accept whatever streams out. So this is all to say that what you read here is 100% genuine ➝ me with my obsession for food, my lack of seriousness, my dry sense of humor, and my random thoughts. Most of the time I have no idea whether my words resonate with anyone or just make me sound completely loopy, but then there are those moments where people tell me that they connect to my writing, and it makes me feel incredibly happy and also awed that I somehow manage to create that connection despite the fact that I’m shooting off the cuff every day. I guess my point in all this is that I really believe you have to be true to yourself in all aspects of life in order to be successful, and I hope that by saying this I inspire some of you out there to be more confident in yourselves and take the risks that go along with that. It can be scary, but in the end it’s so completely worth it.
On a totally different note… ohmygooooodnesss THESE COOKIES. They’re about as indulgent as cookies can get – all rich and fudgy with peanut butter, studded with as many chocolate chips as you can possibly pack in, and stuffed with a mini peanut butter cup just to put the whole ordeal over the top. They’re thick and dense and SO intense (I swear I’m not trying to rhyme here), and they practically beg for a glass of milk with all the peanut butter and chocolate going on here. I’ve actually held this one back from you guys for a while, so it’s about time I spread the PB love. TGIF.Print
Reese’s-Stuffed Peanut Butter Chocolate Chip Cookies
A thick, dense, and fudgy peanut butter cookie with a surprise Reese’s inside; this is the kind of cookie that just begs for a cold glass of milk to go with it!
- Cook Time: 6 minutes
- Total Time: 6 minutes
- Yield: about 22 cookies 1x
- 9 1/2 ounces (2 1/4 cups, spoon and level) all-purpose flour, sifted
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces (1/2 cup) unsalted butter, softened
- 7 1/2 ounces (1 cup, packed) brown sugar
- 1 egg plus 1 egg yolk, room temp*
- 11 1/4 ounces (1 1/4 cups) creamy peanut butter
- 1 tablespoon vanilla extract
- 9 ounces (1 1/2 cups) chocolate chips, plus extra for tops (optional)**
- 22 mini Reese’s peanut butter cups
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter and brown sugar on medium-high speed. Wiping down bowl and beater as needed, add egg and yolk one at a time, beating each in until fully incorporated. Beat in the peanut butter and vanilla extract until smoothly combined.
- Add the dry ingredients to the batter and fold in with a rubber spatula until mostly combined. Add chocolate chips and fold into dough until all ingredients are evenly combined. The dough will be thick.
- Transfer dough to an airtight container and refrigerate for about 4 hours before baking cookies.
- Preheat oven to 350ºF and line two baking sheets with parchment paper.
- Scoop chilled dough by 2 oz portions. With each portion, pull off a chunk and flatten out the remaining piece in the palm of your hand. Put a mini peanut butter cup in the center and place other chunk of dough on top. Use fingers to make a seam with the two pieces to cover the Reese’s completely. With the palm of your hand, gently flatten cookie down on baking sheet, keeping in mind that the cookies won’t spread or flatten much in the oven. Top with a few extra chocolate chips if desired. Repeat with remaining cookies, placing no more than 9 cookies on each tray.
- Bake cookies in preheated oven for 6-7 minutes, just until tops no longer look wet, flipping and rotating trays halfway through baking time. Don’t overbake! Let cool on baking sheet briefly, and then use parchment to transfer to a wire rack to finish cooling. Store in an airtight container (room temperature or refrigerated).
*To quickly bring eggs to room temperature, place in a small bowl and cover with warm water. Let sit for 5-10 minutes before using.
**Chopped chocolate can also be used in place of the chocolate chips. Feel free to use semisweet or bitterwseet chocolate, and likewise milk or dark chocolate peanut butter cups, as desired.