Last night's stamp camp was so much fun. The ladies had a good time making the projects though I think they're ready to go back to cards next time. I think I'll try to include a 3-D type project in each of the upcoming camps -- it was fun to be a little different.
I couldn't decide what to make yesterday so I started with these cookies. The baking pieces look like little miniature Reese's peanut butter cups but because it's so hot here they melted completely in the oven. I think if I had thought it through I would have froze them before adding them to the batter and they would have retained more of their shape.
They were extremely flat so I expected them to be brittle. Luckily they was enough chewiness to them that they didn't feel like you were eating a chip. I do like my cookies slightly more dense, but these were good.
Reese's Premier Peanut Butter and Milk Chocolate Cookies
(courtesy of the back of the package of Reese's Premier Baking Pieces)
- 6 tablespoons butter, softened
- 1/3 cup butter-flavored shortening
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups (8 ounce package) Reese's Peanut Butter Creme Filled Baking Pieces
- Heat oven to 350.
- Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in baking pieces. Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Comments