.......and....er....um....I also just wanted everyone to know that I'm still alive. No, I haven't dropped off the face of the earth. I haven't been buried beneath molten lava. Nor have I been eaten by a pack of rabid wildebeests (do they even eat people??). I digress...
Yes, I am still here, very much alive. And very much trying desperately to find my balance right now. Bear with me. Please? I have so many incredibly exciting things planned for this space after the New Year. I just need time. I've been selling and packaging and shipping...and packaging and shipping...and packaging and shipping... Oh, my...I'm sooooo tired. I'm taking a few weeks off from "everything" to just re-group, gather my thoughts, love on my family, enjoy the season... And then, once the New Year hits, I plan to focus most of my creative energy here and on my Etsy.
Anywhoo...little detour there...
Back to the important stuff...
Cookies!!!
1/2 cup peanut butter
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups flour
2 bags mini Reese's cups, unwrapped (you won't actually use the entire two bags...but you will need more than one bag.)
Preheat oven to 375°.
Cream together first four ingredients. Add egg and mix well. Add three dry ingredients and mix until everything is well-incorporated.
(I use a mini ice cream scooper for this next step--it's the perfect size. If you don't own one, and don't want to buy one--although I highly recommend that you do, since I use mine almost every time
I bake cookies--you could spoon the dough into your hand and roll it into a loose ball.) Scoop approximately a tablespoon of dough into un-greased mini muffin tins.
Bake in 375° oven for 7-8 minutes. They may look ever-so-slightly brown around the edges, but the middles will still look very "not done". That's how you want them.
Remove cooled cookies from pan. (You'll know they've cooled enough when the chocolate is "set" and not "melty"--real technical words I'm using here, huh?) I usually use a toothpick to help me get the cookies out...slide the toothpick carefully down the side of the cookie...that's usually just enough force to pop the cookie out of the muffin tin.
My notes on my recipe card say that a double batch of these makes approximately 92 cookies if you have the mini ice cream scoop just a little bit less than full (of dough...when you're filling the pans...you get it, right?) So there you have it. For what it's worth. And since we're in the "for what it's worth category", let me just tell you, go ahead and bake a double batch. Or triple. These are my husband's very favorite cookies. They never last long at our house. Never. Chances are they won't last long at yours, either.
I packaged my cookies in festive mini muffin cups and carry-out containers from our local Chinese restaurant. I suppose I could have bought them at Michael's or Hobby Lobby; but at 20¢ each, I don't think I could have found them any cheaper (other than possibly online). I tied the containers with chunky yarn (from Walmart) to form a little "handle" on top. Incidentally, I won the "Presentation Award" at our cookie exchange!
Go make some for yourself! And by all means, please let me know how they turn out. If you have any questions, feel free to contact me on here...or you can get to me pretty quickly on my Instagram--I'm tweetpotatopie on there, too.
Happy Baking!
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