I saw the super XL size of Reese’s eggs at BJ’s and felt I HAD to buy them. I think because they’re the world’s best candy. I know Reese’s has the classic cup, and all the holiday shaped versions, but the eggs are the beat.
This recipe is super easy. The cookies, though, come out huge!
Ingredients list
1 pkg chocolate chip cookie mix
1 peanut butter cookie mix
3 eggs
1 cup butter, softened
2 cups M&Ms
1 1/2 cups quick cook oats (not prepared)
Reese’s eggs!!
Direction – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, combine cookie mixes. Blend in butter and eggs. Fold in oats, then M&Ms. Scoop out 4 tbs dough and form around Reese’s eggs. Stagger on prepared sheets. Bake 12 to 13 minutes, no longer. Cool completely. Store in covered container.
For treat #2 of Super Bowl at ESPN Radio, I present puffy peanut butter cookies topped with melted hershey kisses. Usually they are topped with a hershey kiss, but I decided to melted a bunch this time instead 🙂
Also delicious without chocolate!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven.
Ingredients list
1 cup crisco
1 1/2 cups peanut butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
4 tbs milk
3 cups flour
2 tsp baking soda
1 tsp salt
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. . in a bowl, cream crisco, peanut butter, brown sugar, and sugar. Add eggs, vanilla, and milk. Fold in dry ingredients. Scoop out 3 to 4 tbs dough and form tall cylinders. Roll in sugar. Stagger on prepared cookie sheets. Bake 10 to 12 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.
Part 2 of my treats for the annual day of giving are nutter butter peanut butter cookies. They are peanut butter cookies with crushed nutter butters added. I have done something similar with oreos.
Ingredients
1/2 cup butter flavor crisco (or softened butter)
1/4 cup peanut butter
1/4 cup sugar
3 tbs brown sugar
1/4 cup powdered sugar
1/3 cup plus 2 tbs oil
1 egg
2 tbs water
1 1/4 cups flour
3 tbs cornstarch
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
24 nutter butters, finely crushed in a food processor
Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, cream butter crisco, peanut butter, sugar, brown sugar, and powdered sugar. Blend in oil, water, and egg. Fold in dry ingredients and crushed nutter butters. Scoop out 2 to 3 tbs of dough and form domes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 8 to 9 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.
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I had some extra crushed oreos leftover from my oreo topped chocolate chip cookie recipe, so I needed to make another treat to use them up. I figured peanut butter cookies was a good option.
Melted chocolate on the bottom
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual mounds of dough for a few hours to keep the cookies from spreading. And, preheat your oven to 375 degrees for 20 minutes before making so it cycles to the right temp.
Ingredients list
1/2 cup crisco
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
3/4 cup crushed oreos
Directions – cream crisco, peanut butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Mix in crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 12 to 14 minutes. Cool completely. I felt the bottoms of the cookies were a little too dark, so covered them in melted milk chocolate and let the chocolate set. Store in covered container.
I haven’t made stuffed cookies in a while, so I figure I would make these monster cookies and stuff them with Reese’s peanut butter cups (and also hershey kisses bc I ran out of Reese’s). You don’t need to stuff these cookies, they are just fine on their own. But I like to step things up a notch, so I stuffed ’em
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the individual cookie dough to prevent spreading. And preheat the oven to 350 degrees for 20 minutes so it cycles to the right temp.
Ingredients
1 cup butter, softened
1 cup peanut butter
1 1/2 cups brown sugar
1/2 cup sugar
4 eggs
3 tsp vanilla
3 cups flour
2 tsp baking soda
1 tbs cornstarch
2 cups old fashioned oats
2 cups m&ms
1 cup chocolate chips
1 cup milk chocolate chips
Reeses pb cups or other candy,unwrapped
Directions – cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in flour, cornstarch, and baking soda. Mix in oats. Fold in chips and m&ms. Scoop out 1/4 cup dough. Divide in half. Slightly flatten one half.
Place 1 Reese’s on top.
Place other flattened half of dough on top.
Cover Reese’s completley.
Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 12 to 14 minutes (no longer). Cool completely. Store in covered container.
After a series of humidity-induced chocolate chip cookies, I wanted to see if I had the same issue with other types of cookies. So I opted for peanut butter. I threw in some Reese’s pieces and mini m&ms too. These stayed nice and puffy. I figure they will be a hit at work tomorrow. Unless people don’t like peanut butter. Then, that’s on them.
Remember to – scoop your flour from your flour bag into you measuring cup so you get the right amount, chill the mounds of dough at least a few hours and preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients
1 cup Crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
3/4 cup m&ms
3/4 cup Reese’s pieces
Cookie monster grabbed a hot cookie!
Blend crisco and peanut butter. Mix in sugar and brown sugar. Add eggs and vanilla. Stir in dry ingredients. Add candies. Scoop out 1/4 cups dough. Chill mounds of dough a few hours. Preheat oven to 375 degrees for 20 minutes before baking. Line a cookies sheet with nonstick baking liners. Stagger cookies on sheet. Bake 9 to 11 minutes (golden brown on bottom). Cool completely. Store in covered container.
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I have made a LOT of chocolate chip cookies (or some version of them) lately and was looking to break out of the box. I noticed I had some Reese’s peanut butter chips among my morsels collection, and thought I would put them in some large chocolate cookies. So here is that recipe.
Remember to spoon your flour and cocoa from their bag or container into your measuring cup so you get the correct amount. If you directly pour into the measuring cup, it gets packed in, and you can wind up with a dry cookie. Also, chill the mounds of cookie dough for a few hours to prevent spreading of the cookies in the oven. And, preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp.
Ingredients
1 1/2 cups butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour (scooped from your flour bag into your measuring cup, so you get the right amount)
1 cup unsweetened baking cocoa (scooped from your container into your measuring cup)
1 tbs cornstarch
2 tsp baking soda
1/2 tsp salt
1 bag peanut butter chips
Directions – cream butter, sugar and brown sugar. Mix in eggs and vanilla. Fold in dry ingredients. Blend in chips. Scoop out 1/4 cups of dough. Chill in fridge a few hours. Preheat oven to 350 degrees for 20 minutes so it cycles to the right temp. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheer – a row of 2, a row of 1, a row of 2, a row of 1 (I fit 6 or 8 on a sheet, depending on size of sheet). Bake 10 to 12 minutes (no longer. You don’t want the bottoms to burn). Cool completely. Store in covered container.
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After back to back days of 90+ degrees, I turned on the AC (the house was 81 degrees). I did not want to turn on the oven to bake, so I opted to make no bake peanut butter bars. The triple chip chocolate cookies will have to wait to be baked another day.
Oreo crust ingredients
20 oreos,finely crushed
1 stick of butter, melted
Directions – line an 8×8 pan with tinfoil and spray with butter spray. combine oreos and butter and press into prepared pan.
In a bowl, combine ingredients and blend smooth. Spread over oreo crust.
Topping – in a microwave safe bowl, combine 1 cup milk chocolate chips and 1 tbs vegetable oil. Microwave in 30 second increments until you can stir smooth. Spread on top of peanut butter layer. Chill in fridge and cut. Store in covered container.
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The other day, I picked up a mega bag of the Reese’s peanut butter eggs while at BJs. They truly are, the world’s best candy. I know Reese’s makes their peanut butter cups and other peanut butter variety treats for various holidays (like pumpkins and Christmas trees), but the ones they have at Easter time just seem different. I can make a homemade version of these eggs, but I opted to buy a huge bag for some reason.. so I decided to stuff some into chocolate cookies.
These chocolate cookies use melted chocolate chips (I used dark chocolate for these, but you can use semisweet) and are super fudgy. After making the dough and wrapping it around the candies, I chilled everything overnight to help prevent spreading.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
I made 12 stuffed cookies with this recipe. You can double it if you want to make more.
Ingredients
5 tbs butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 1/3 cups chocolate chips (i melted them in a microwave proof bowl in 30 second increments until i could stir smooth)
2 eggs
1 tsp vanilla
1 cup flour
1/4 cup baking cocoa
1 tsp baking powder
1/2 tsp salt
Reese’s peanut butter eggs, unwrapped
Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients.
Scoop out 1 1/2 tbs dough, slightly flatten
Top with a Reese’s egg
Scoop out another 1 1/2 tbs dough,, slightly flatten and place on top of Reese’s egg
Make sure egg is completely covered with dough
I chilled these overnight. Preheat oven to 350 degrees before baking. On a cookie sheet lined with parchment paper, stagger cookies
Bake for 10 to 11 minutes, not much longer, so to not burn the bottoms.
XL Peanut Butter cookies topped with melted hershey kisses
It is rainy and windy here today, so I am baking more cookies (in addition to steak pizziaola), as we watch hockey. Instead of putting a Hersey kiss on top to make peanut blossoms, I melted a bunch of Hersey kisses and out that on top of the cookies instead.
Cookie monster!
A couple of notes about these cookies – I used a mix of cake flour and all purpose flour. If you don’t have cake flour, you make make it by adding 1/2 tbs of cornstarch to 1/2 cup flour and soft together. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I froze the cookie mounds for 30 minutes to help prevent spreading. I preheated the oven to 410 degrees for 20 minutes before baking. I did not cook these longer than 13 minutes. I did not want them to get too done and dry out.
These make 5 really big cookies. You can double the recipe and make 10 if you want.
Ingredients list
12 cup butter, cold, grated with a cheese grater or cut into small cubes
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla
1/4 cup peanut butter
1/2 tsp cornstarch
1/2 tsp baking soda
1/2 cup cake flour
1 cup flour
Directions – cream butter, sugar and brown sugar. Add egg, vanilla and peanut butter. Blend in dry ingredients. Divide evenly into 5 pieces of dough and roll into tall mounds. Roll each in sugar. Freeze at least 30 minutes. Preheat oven to 410 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners or parchment paper, place 5 cookies on it, leaving room between each because cookies spread. Bake 10 to 13 minutes. No longer than 13 minutes. Cool completely.
Topping – in a bowl, combine 20 unwrapped hershey kisses with 1 tsp vegetable oil. Microwave in 30 second increments until you can stir smooth. Spoon on top of cooled cookies. Store in covered container.
Thank you so much for stopping by! I hope you have a day filled with happiness, love and kindness!
cookies by christine 