Can you stand it---one more cookie? This will be the last cookie post till Christmas time. It comes from the Spirit of Christmas series, (it's in the volume Monica has---HINT!). Before I gave her the book, I copied down the recipe for this little gem. It's kind of a "Reeses-Turned-Into-A-Cookie" that's fun to make with the kids. You have the two dough combinations to mix, a rich chocolate cookie dough, and the creamy peanut butter filling. Then with the procedures of the counting, the covering and the squishing, there's plenty for the kids to do. So is it the peanut butter in the chocolate cookie, or the cookie in the peanut butter that makes it so yummy? Let the kids decide! As with all activities, please supervise the children in the kitchen, do not leave them unattended. Enjoy!
"REESES COOKIES" - adapted from Spirit of Christmas
makes about 30 cookies
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided---NO CHUNKY!
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 tiny pinch of salt
3/4 cup powdered sugar
1/4 cup granulated sugar on a plate for dipping
Pre-heat oven to 300 degrees F. Line two baking sheets with parchment. In a mixer fitted with the paddle attachment, beat the butter and 1/4 cup peanut butter until creamy smooth. Gradually add in the two half-cups each of the brown and granulated sugars. Add the egg and vanilla. In another bowl, combine the flour, soda, salt and cocoa, stir to aerate. Add to the peanut butter mixture and blend well.
In another bowl, combine the remaining 3/4 cup of peanut butter and the powdered sugar. With clean, floured hands, scoop out and shape into 1-inch balls.
Scoop out a tablespoon of the chocolate dough, flatten it out just a bit and then carefully it shape around a peanut butter ball, covering as best you can.
Place the covered cookie balls about 2 inches apart on the baking sheet. Dip a flat bottomed drinking glass into the plate with the granulated sugar. Gently flatten each ball to about a 1-1/2 inch diameter circle with the glass bottom. Dip the glass bottom into the sugar each time. Do not go squisha-squisha on them, you are not Trogdor! Bake for 10-12 minutes. Cool on the baking sheets and then transfer to racks and cool completely before tasting.
IMPORTANT NOTE: A BIG "SHEETAZ" GOES OUT TO JIM!