Nothing more to say than Yum!
I love recipe hunting…I rarely cook the same meal twice. At first my family hated it, but now they love that every day is a new adventure! It was a cooler morning here in Wisconsin so I decided to go ahead and try out a new cookie recipe.
Here is my FULL disclaimer. This is NOT my recipe, just one that I found very tempting and thought I would give it a try. I found this little gem on another blog called Mom’s Time Out. Here is the link to this exact recipe:
Here is how it went in my kitchen and a few tips along the way. I will share the recipe with you at the end.
I like to get out all of my ingredients before I start mixing. I hate it when I put this much time and effort into something only to find out that I forgot the baking soda.
When it comes to baking I rarely change a thing. However if the recipe calls for it or not I always sift my dry ingredients together. You will never regret this. I just dump everything into a wire colander and shake away. You don’t need one of those old fashioned things with the handle.
Reading the directions it states that each cookie should be about 1/4 cup of dough. I was very worried, but went with it. I thought I was going to have MONSTER cookies on my hands, but in fact they are very normal in the end. I didn’t tell my family what I was hiding a secret inside the dough balls…
Maybe I didn’t tell them was I didn’t want to share the left over Reese’s. With this many wrappers nobody will notice that the ratio of wrappers to cookies does not quite match up…
Like I said. I thought for sure I was going to have mega huge cookies, look at these guys! I only put 6 to a cookie sheet.
And we are back to where I started which was a wonderful plate of cookies.
The sun broke through the clouds so now the kids are ready to get head to the lake and stuff their faces with yummy homemade cookies. Enjoy!!!
~ Amy Elizabeth
Reese’s Stuffed Giant Chewy Chocolate Chip Cookies
2 c flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp corn starch
1 Tbls vanilla
3/4 c unsalted butter, melted
1 c brown sugar
1/2 c white sugar
1 egg, plus 1 egg yolk, room temperature
1 1/2 c semi-sweet chocolate chips or milk chocolate chips or a combination of chips
12 snack size Reese’s Peanut Butter Cups
Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
Cream butter with sugars together in a large mixing bowl.
Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
Add in the dry ingredients and mix just until combined.
Stir in the chocolate chips.
Scoop out about 1/4 cup of dough and wrap around a Reese’s peanut butter cup making sure to seal the edges.
Continue until all dough has been used.
Place cookies on a parchment lined baking sheet and refrigerate for 20-30 minutes.
Preheat oven to 325 degrees.
Space cookies about 3 inches apart and bake for 15 to 17 minutes.
The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.