As you may have noticed, I have posted a couple of recipes now for Reese's Peanut Butter-type candies and cookies. Requests for these recipes is the reason. They are both old recipes--tried-and-true, and would make make good additions to your recipe file. These DOUBLE CHOCOLATE PEANUT BUTTER COOKIES are a new take on the old standard "Peanut Blossom" cookie with the Hershey Kiss pressed in the center of the cookie. These have oats, chocolate chips and a miniature Reese's Peanut Butter cup pressed in the top. I substitute crunchy peanut butter for the creamy peanut butter that it calls for. The cookie is hearty, crunchy and chocolaty. The mixture of butter and shortening makes a crispy outside, soft, chewy center cookie that is very good. I still make the Peanut Blossom cookies, but this is a fun alternative, especially for those who love Reese's Peanut Butter CupsDOUBLE CHOCOLATE PEANUT BUTTER COOKIES
1 Cup packed brown sugar
1/2 Cup butter, softened
1/2 Cup vegetable shortening
1/2 Cup creamy peanut butter
1 egg
2 teaspoons vanilla
2 1/2 Cups old-fashioned oats
2 Cups flour
1/4 teaspoon salt
1 pkg. milk chocolate chips
36 miniature peanut butter cups
Heat oven to 350 degrees. In large mixing bowl, combine sugar, butter, shortening, peanut butter, egg and vanilla. Beat at medium speed of electric mixer until well blended. Add oats, flour and salt. Beat at low speed until soft dough forms. Stir in chips. Shape dough into 1 1/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 10 to 14 minutes, or until set. Immediately press peanut butter cup into center of each cookie. Let cool for 2 minutes before removing from cookie sheets. Cool completely before storing.
hello i made those same exact cookies but my batter came out super dry and prevented me from being able to roll it into balls what did i do wrong
ReplyDeleteSorry to be so long answering you; I just got your message this morning. The recipes I use are all adjusted to areas with high elevation. I live in Northern Utah, wheere we live at a high elevation, and I add more flour to most everything I bake--cookies, cakes, breads. But, in other areas of the country, bakers don't need to use as much. Your cookies had too much flour in. Decrease the flour to the desired consistency to roll them and they will be fine--not sticky dough, but a nice, soft, pliable dough. On a side note--Flour is always a variable--it can even depend on the climate as to how much you add. I'm a bread maker, and depending on the season, my flour amounts can change. Another tip--I also use only bread flour in all my baking--cookies, cakes, pie dough, and all breads. The difference is noticeable. (I actually get my flour in 25 or 50-lb. bags right from the grainery where I live. It is wonderful!) Happy baking!
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