Cookie Weekly

The Hidden Reese's

This cookie is evidence that nothing is what it appears to be on the outside.  Eating this cookie fresh from the oven is best when the chocolate and peanut butter of the Reese's mini is still soft and velvety.  Trying to find a way to best "hide" the Reese's was one of the trickiest parts of this recipie, but if you have a way that works better, use it!  The one I present works best if you roll out the dough onto a taped down piece of parchment paper.  Also, you can roll out the dough, place a Reese's mini close to the edge, cut enough dough around the mini to cover it, and then fold the dough up.  Repeat this for each mini until the dough is used up.  This way your not trying to fold over a large sheet of dough.

Ingredients

  •  1 stick butter [1/2 cup]
  • 3/4 cup pakced dark brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 bag Reese's minis

Directions

  •  Oven temp: 375 degrees
  • Bake time per batch: 7-9 minutes
  1. In large bowl, melt butter in microwave until soft [about 40 seconds].
  2. Add brown sugar and sugar to the bowl and beat with butter until well mixed.  This part can be done with an electric mixer to get a lighter, fluffier mix, but the rest of the recipie is best done with hand mixer [wooden spoon works great].
  3. Add both eggs and vanilla.  Mix until well blended.
  4. On top of the mix add the flour, then baking soda and salt.  With a fork, gently blend the dry ingredients together while it sits on top of the wet mix.  Take your wooden spoon and mix all the ingredients together.
  5. Cover the bowl with plastic wrap and refridgerate for about an hour until the dough has firmed up.
  6. Roll the dough out on a floured surface until dough is only a few centimeters thick.  
  7. On half of the dough place the Reese's cups about one inch from each other.
  8.  Fold over and drape the other half of the dough over the Reese's and press down around each Reese's mini.  Cut each covered Reese's out and pinch the top and bottom dough shut. 
  9. Place onto non-stick baking sheet. Bake in the oven for about 7-9 minutes.
  10. Cool on a cooling rack or on paper towels for at least twenty minutes before packaging them, or just eat them right away!