Monday, April 11, 2011

reese's cookies.

I have a confession.

Chocolate is my weakness. No, I'm not talking about the foil wrapped Hershey kisses or even the big bars of the stuff. I like the 70 percent kind. I'm talking about the chocolate with a sharp bitterness and sweet undertones. That's the chocolate I like. It makes me smile and a snap of it can make a day just a few points better.

Most chocolate lovers love when small bits of food are drenched in velvety melted chocolate. Naturally, so do I. I tend to gravitate toward fruit and nuts. Chocolate covered strawberries? Yes, please. Chocolate covered almonds? Sure, I'll have a few.

Though I don't run to the check out counter for candy, on Halloween I make a few exceptions. I carefully pick out the cherry and lemon flavored Starbursts, bite size Mr. Goodbars, and Reese's peanut butter cups. Oh, how I adore those bite size morsels. The chocolate and the peanut butter - bliss.

Okay, so maybe I'm exaggerating a little bit. It's close to bliss. Nonetheless, its an excellent combination. I always longed to make a cookie that's influenced by these gems. Finally, a couple of days, I made these cookies. On the outside, they look like puffed up chocolate cookies. Delicious, but simple. Once broken, you see the sweetened peanut butter. When warm and with milk, they are a memorable treat. Although inspired by Reese's, they definitely do not taste like them. Regardless, they are still delicious.
reese's cookies.
They're originally called "Magic in the Middles" but I dubbed them Reese's cookies due their inspiration.

Magic in the Middle Reese's Cookies
Adapted from King Arthur's
1 1/2 all purpose flour *
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 granulated sugar
1/2 light brown sugar
1/2 cup (1 stick of) room temperature unsalted butter
1/4 cup peanut butter
1 large egg
1 teaspoon vanilla extract

3/4 cup creamy or chunky peanut butter
3/4 confectioner's sugar

extra granulated or confectioner's sugar (to dredge or sprinkle)

1. Preheat to 375 F and prepare baking sheets.
2. Combine the flour, cocoa, baking soda, and salt.
3. Beat sugars, butter, and peanut butter until fluffy. Add egg and vanilla extract. Stir in the dry ingredients.
4. To make the peanut butter filling, combine the peanut butter and confectioner's sugar.
5. Roll the chocolate dough and peanut butter filling into small balls. Make sure there are an equal number of balls. The filling balls have to be smaller than the dough ones.
6. Slightly flatten out the chocolate dough in your hand. Add the peanut butter in the center and pinch the dough over the filling. To make it nice and smooth, roll it in your hands. Dredge in granulated sugar if you wish or you can just sprinkle powdered sugar later- your choice.
7. Leave some room in between these cookies so you can flatten them out either with the bottom of a cup or just your palm. Press gently.
8. Bake for 7-9 minutes, depending on your cookie size. You want the cookies to be slightly soft.

*I actually used whole wheat pastry flour. We were all out of all purpose for some reason. I did not realize until I went to bed that night. There was a slight whole wheat taste to it but otherwise, it wasn't that bad!

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