Tag: cup brown sugar

OVER THE TOP REESE’S COOKIES

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE’S COOKIES

Over the Top Reese’s Peanut Butter Cookies

  • 3/4 cup butter, soft
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup SKIPPY peanut butter
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cup milk chocolate chips
  • 32 mini Reese’s peanut butter cups, each cut into 4 pieces



  1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
  2. Using and ice cream scoop, scoop dough (these are big cookies).
    Place 6 scoops of dough on ungreased cookie sheet. Use your hand and
    slightly flatten each scoop of dough. Cook for 12 minutes at 350.
  3. Remove cookies from oven and lightly press 8 cut up pieces of the
    Reese’s peanut butter cups over the top of each cookie. Return to oven
    for 2 more minutes. Cool on baking sheet 2 minutes before placing on
    cooling rack. Makes 18 cookies.
  4. ADAPTED FROM REAL MOM KITCHEN

Butterfinger Apple Blondies with Salted Caramel Cream Cheese Frosting

HAVE YOU BEEN APPLE PICKING? GRAB TWO APPLES AND MAKE THESE SIMPLE AND DELISH BARS!

 APPLE BLONDIES

1 stick (4 ounces) butter


1/2 cup sugar


1/2 cup brown sugar


1 egg


1 cup flour


1 teaspoon cinnamon


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


2 large apples, peeled and chopped into tiny pieces

4-5 mini butterfingers, chopped 

Preheat oven to 350º.

Line 8 x 8 inch pan with nonstick foil.

Cream butter and sugar. Add egg. Add all dry ingredients.  Fold in apples and butterfingers.

Spread into pan and bake 25-27 minutes until golden. (Second time I made these mine baked 10 minutes longer for a total of 37 mins so watch the baking time)  Cool and cut into bars. CLICK HERE FOR FROSTING RECIPE.

BAR RECIPE ADAPTED FROM MY BAKING BUDDY LIZ AT THAT SKINNY CHICK CAN BAKE

REESE’S PEANUT BUTTER CUP COOKIES STUFFED WITH DOUBLE DARK CHOCOLATE GELATO

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE’S COOKIES

Over the Top Reese’s Peanut Butter Cookies

  • 3/4 cup butter, soft
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup SKIPPY peanut butter
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cup milk chocolate chips
  • 32 mini Reese’s peanut butter cups, each cut into 4 pieces



  1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
  2. Using and ice cream scoop, scoop dough (these are big cookies).
    Place 6 scoops of dough on ungreased cookie sheet. Use your hand and
    slightly flatten each scoop of dough. Cook for 12 minutes at 350.
  3. Remove cookies from oven and lightly press 8 cut up pieces of the
    Reese’s peanut butter cups over the top of each cookie. Return to oven
    for 2 more minutes. Cool on baking sheet 2 minutes before placing on
    cooling rack. Makes 18 cookies.
  4. ADAPTED FROM REAL MOM KITCHEN

TO MAKE SANDWICHES, ADD A SCOOP OF GELATO BETWEEN 2 COOKIES AND SERVE IMMEDIATELY!

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