This past weekend I was at Scrapbook Camp. Yes, you read that correctly. It was the whole sha-bang too; sleeping in bunk beds, eating in a dining hall, exchanging papers with each other and buying overpriced coffee to keep working until midnight or later. I understand that this sounds completely dorky however, I really did have a great time.
My mom and her cousin/s have been going for a while, then my Auntie Geri started going and lastly my sister (in-law) Emily and I joined in as well. Unfortunately one of Em's twin girls got sick and she had to go home early but we did have a great time catching up chatting and laughing the days and nights away.
Speaking of lady time, I do have one last recipe from the Lady Party I hosted earlier this month. We had a boatload of Halloween candy left over so I figured I would put it to good use. I made these Reece's Peanut Butter Cup Cookies and they were pretty unstoppable. As most cookies these little babies are best straight out of the oven with a cold cup of milk.
Musical Selection: Girlfriend by: Phoenix. It just makes me so happy.
Start with the regular cookie base: butter and sugar...
Add your fav peanut butter. This is mine, Natural Skippy. Don't mind me while I take a spoon to that...
Add some brown sugar as well...
Combine until fluffy.
Add egg.
Add the vanilla.
Milk. Confession: I used fat free 1/2 and 1/2. Don't run out to buy 1/2 in 1/2 if you have milk, it will still turn out.
Huh, it appears that I did not take a single picture of sifting nor adding the dry ingredients. I suppose that is pretty boring--but it does have to happen. Add the dry ingredients gradually....let's get to the fun stuff....
Unwrap the Reece's. And make sure not to eat any of them. That is a strict order.
Chop em up. Again, don't eat any....I'm sure.
Stir in the Reece's with a rubber spatula.
Scoop onto a greased cookie sheet or a cookie sheet lined with a silpat mat. Oh I love thee silpat mat. For real, if you have a baker in your life that does not have one of these--THE perfect Christmas gift. They will remember you every time their cookies and other baked goods come out perfectly.
8 minutes later these peanut buttery, chocolately, chewy nuggets will be all yours.
Alternative to pumpkin pie anyone?
Reece's Peanut Butter Cup Cookies
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 12 large chocolate covered peanut butter cups, unwrapped
- Preheat oven to 375 degrees.
- Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
- Beat in the egg, vanilla and milk.
- Add the dry ingredients mixture; mix well.
- Cut peanut butter cups and fold into the cookie batter with a rubber spatula.
- Scoop onto a greased cookie sheet or silpat mat.
Bake for 8-10 minutes.
Enjoy with a big glass of milk!
Recipe adapted from: here
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