Reese’s Peanut Butter Cookies

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It’s Friday!  It’s Friday!  I LOVE me some Fridays!  (And it’s Cinco de Mayo Friday!  Check out my Crockpot Pork Taco recipe from yesterday or my Guacamole recipe to help celebrate the day.  They are yummy!)

I don’t know why exactly Fridays make me happy.  It’s probably just the ingrained nostalgia of the day.   In all honesty, I think I work harder on the weekends then I do during the week.  My kids are both at school during the week so I have more time to myself to get things done off my to-do list without little helpers around.  On the weekend, there are two munchkins running amuck that are 100% mine (and my hubby’s) responsibility (and they aren’t always so helpful while they are running amuck).

Fridays I typically post an adult beverage.  I might get around to posting one later today.  I have been wanting to make more Palomas (a grapefruit juice and tequila drink).  We shall see,  It is definitely an appropriate day for tequila.
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On to the cookies…  I made these on Wednesday for my friend’s birthday dinner.  They were fabulous.  I modified a recipe I found over HERE at Lil’ Luna.  I added 3/4 cup peanut butter and skipped smashing the Reese’s Pieces.  They were OVER STUFFED with milk chocolate chips and Reese’s Pieces, almost to the point of it being hard to get them to stay into a cookie shape to bake.  Needless to say, everyone at my house had at least 5, they were perfect.

Reese’s Peanut Butter Cookies
Ingredients:
1 cup brown sugar
1 cup sugar
½ cup butter
½ cup oil
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
3 cups flour
1 cup Reese’s Pieces to put on top
1 cup milk chocolate chips

Directions:
Mix the sugar, brown sugar, oil, and butter.  Add the eggs.  Mix for 1-2 minutes until it looks fluffy.  Add the baking soda, baking powder, salt, vanilla, and flour.  Mix well.  Add the Reese’s Pieces and chocolate chips.

Scoop onto a baking sheet.  Bake at 350 degrees F for 10 minutes.  Remove from oven.  Allow to cool for a few minutes on the baking sheet before transferring to a cookie cooling rack.  Enjoy!

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Notes:  This recipe made 48 cookies for me.  I baked 12 cookies on a cookie sheet and did this 4 times.  Shown below is the difference between leaving the cookies in the ball-shape when it came out of my cookie scooper thing and smashing them.  I baked 1 pan with the smashed cookies for 10 minutes and decided the un-smashed cookies looked nicer.  So, 36 of my 48 cookies were un-smashed.

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Seriously, if you like peanut butter and Reese’s these are a must-try for you!

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Happy Friday!

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3 thoughts on “Reese’s Peanut Butter Cookies

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