MMM, Cookies

So one of my favorite things to do on any given day is to browse the photos on
Foodgawker (www.foodgawker.com). I get a lot of inspiration looking at what other food bloggers are creating. The other day, I stumbled on a recipe at Recipegirl.com for a cookie called "Chocolate Chip Resse's Peanut Butter Cookie". They looked absolutely fantastic. Hubby requested the recipe as soon as he saw the picture. I mean, come on, who doesn't love chocolate chip cookies and peanut butter cups. Putting them together only creates the most perfect cookie. Hubby did suggest I make a more standard "Toll House" cookie then follow the recipe I found and they were so ooey gooey and just plain yummy. The perfect accompaniment to an ice cold glass of milk.



Chocolate Chip Reese's Peanut Butter Cookie
1 stick of butter
1/3 cup plus 1 tablespoon white sugar
1/3 cup plus 1 tablespoon brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (plus extra for topping, optional)
12 full sized Resse's Peanut Butter Cups

Preheat oven to 375 degrees.

In a stand mixer with a paddle attachment, cream butter, sugars and vanilla together. Add egg and continue to mix until light and fluffy.

In a medium bowl, stir dry ingredients together. With mixer on low speed, add dry ingredients to wet ingredients. Once incorporated, add chocolate chips.

With a cookie dough scoop, place 12 rounded scoops 2 inches apart on a large cookie sheet. Then press on peanut butter cup onto each cookie dough scoop. Top cookies with another scoop of dough and press down until the peanut butter cup is completely covered. Stud a few extra chips on top.

Bake for about 12 minutes, until cookies are lightly browned and almost set.