MDBD - Reeces Stuffed Peanut Butter Cookies

This MDBD took place on 1/26/14 and was a delicious recipe from Sally's Baking Addiction for Reece's Stuffed Peanut Butter Cookies.

Reece's Stuffed Peanut Butter Cookies

Our Ingredients

 INGREDIENTS

1 and 1/4 cups all-purpose flour

1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature

3/4 cup creamy peanut butter

1 teaspoon vanilla extract
18 Reese's Miniature Peanut Butter Cups, unwrapped

INSTRUCTIONS

  Toss the flour, baking soda, and salt into a bowl until combined. Set aside. In a large bowl cream the butter, brown sugar, and white sugar together on medium speed.
On low speed, beat in the peanut butter, egg, and vanilla.
Turn the mixer to high and beat until light in color and smooth.
Turn the mixer to low and slowly pour in the dry ingredients.
Mix until combined and a dough is formed.
Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days).
Remove cookie dough from the refrigerator.
Preheat oven to 350F degrees.
Take 1 Tablespoon of dough and roll into a ball.
Take another 1 Tablespoon of dough and roll into a ball.
Stick a peanut butter cup into one ball, kind of like a "cradle".
 Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside.
Roll the large cookie dough ball in your hands to ensure it's smooth.
Repeat with the rest of the dough and 18 peanut butter cups.
Bake the cookies for 10-11 minutes or until very lightly browned on the sides.
 Allow to cool on the cookie sheet for at least 10 minutes and transfer to a cooling rack. 

Original Source Photo

The original recipe called for a chocolate drizzle (as seen in the picture above); however, since Scott is not a huge fan of chocolate, I opted not to make the drizzle. I think they turned out pretty darn good without it, but if you love chocolate, then drizzle away.