For me, it was something that became part of every Christmas as a child. As a young adult, I began making them for all occasions. Very few places that I go will I find a crowd that doesn’t love the Reese’s Peanut Butter cookie recipe that I began to enjoy as a toddler.
The heart of the recipe is a Reese’s cup miniature in the center. I remember buying the box that the miniatures used to come in. Over the last decade, the box has gone the way of the dinosaur and now I buy my Reese’s miniatures by the bag. In any case, we need 40 for the recipe.
Each turn begins by turning the stove to 375 degrees. Pre-heating the oven always works best for me. First, I start with a large mixing bowl and put 1¾ cup all-purpose flour, ½ teaspoon of salt and 1 teaspoon of baking soda together in the bowl. We’ll set that aside momentarily.
After that, I get another mixing bowl and put together ½ cup of softened butter, ½ cup sugar, ½ cup peanut butter (usually Jif for me) and ½ cup packed brown sugar. Beat that until it is nice and fluffy. Add in 1 egg, 1 teaspoon of vanilla extract and 2 tablespoons of milk.
Add the first mixture to the second and mix it well. Once it is mixed well, make them into 40 balls of dough and place them about an inch apart on a cookie sheet.
Place the sheet into the oven and bake for 8-10 minutes, which is long enough for the outer part of the cookie to harden. Take them out of the oven and place the miniatures in the center after about a minute. If you put them on too soon, the chocolate will melt. You can counteract the chocolate melting by placing the sheet into the refrigerator or better yet, a nice shelf in the freezer section. After about 5-10 minutes, you should be able to take them out without worrying about any extra melting. At that time, you’ll be able to remove them from the pan.