Magic in the Middles/Reese's Cookies
As promised, here is Piera's recipe for Magic in the Middles cookies. She calls them Reese's Cookies because they look and taste like a Reese's Peanut Butter cup. Mmm... I don't remember where she got the recipe, but her notes are in blue.
* 1 1/2 c. all-purpose flour
* 1/2 c. unsweetened cocoa
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 c. granulated sugar (plus more for dipping)
* 1/2 c. firmly packed brown sugar
* 1/2 c. unsalted butter
* 1 c. creamy peanut butter, divided
* 1 tsp. vanilla extract
* 1 large egg
* 1/4 c. powdered sugar
Preheat oven to 375.
Whisk together first 4 ingrediants in a bowl.
In a separate bowl, beat granulated and brown sugars, butter and 1/4 c. peanut butter until light and fluffy. Add vanilla and egg beating together until combined. Stir in dry ingredients, blending well. Set dough aside.
Stir together remaining 3/4 c. peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 1-inch balls (I ended up making them a little bigger so it came out to about 22).
Break off about 1 tbsp. of cookie dough and make an indentation in center with thumb to press 1 penaut butter ball into indentation. Wrap dough up and over filling, pressing to seal, roll cookie to smooth it out. Repeat for each cookie. (I ended up rolling out each cookie dough ball, adding the peanut ball in the middle and wrapping the dough around the ball. Then I rolled it out between my hands like a meatball and flattened it out a little to look like discs.)
Dip top of each cookie in granulated sugar and place 2 inches apart on lightly greased baking sheets. Use greaked bottom of a drinking glass to flatten each cookie about 1/2 in. thickness (Already done in previous Step).
Bake cookies at 375 for 7-9 minutes or until set (took me about 13 minutes...varies). Let cool on wire rack.
Enjoy, and let me know if you make them and how they come out!
* 1 1/2 c. all-purpose flour
* 1/2 c. unsweetened cocoa
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 c. granulated sugar (plus more for dipping)
* 1/2 c. firmly packed brown sugar
* 1/2 c. unsalted butter
* 1 c. creamy peanut butter, divided
* 1 tsp. vanilla extract
* 1 large egg
* 1/4 c. powdered sugar
Preheat oven to 375.
Whisk together first 4 ingrediants in a bowl.
In a separate bowl, beat granulated and brown sugars, butter and 1/4 c. peanut butter until light and fluffy. Add vanilla and egg beating together until combined. Stir in dry ingredients, blending well. Set dough aside.
Stir together remaining 3/4 c. peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 1-inch balls (I ended up making them a little bigger so it came out to about 22).
Break off about 1 tbsp. of cookie dough and make an indentation in center with thumb to press 1 penaut butter ball into indentation. Wrap dough up and over filling, pressing to seal, roll cookie to smooth it out. Repeat for each cookie. (I ended up rolling out each cookie dough ball, adding the peanut ball in the middle and wrapping the dough around the ball. Then I rolled it out between my hands like a meatball and flattened it out a little to look like discs.)
Dip top of each cookie in granulated sugar and place 2 inches apart on lightly greased baking sheets. Use greaked bottom of a drinking glass to flatten each cookie about 1/2 in. thickness (Already done in previous Step).
Bake cookies at 375 for 7-9 minutes or until set (took me about 13 minutes...varies). Let cool on wire rack.
Enjoy, and let me know if you make them and how they come out!
posted by Roe at
9:58 AM
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3 Comments
