Baking with Basil

Oh heeeyyy!  Where do I even begin?!?!  Clearly it’s been forever since my last post, and even longer since my last food post.  Life has been CRAZY!!  But in all the best ways.  These boys are definitely keeping me busy and I am loving every minute of being a mom.  More on those precious babies later though…..in the mean time here’s a peak at how big they are getting!

I’ve only baked like 4 times since January!  4 times people!!!!  Oy vey!  Needless to say, my creative juices weren’t flowing so I turned to one of my favorite baking blogs.  Jamie, over at My Baking Addiction, always has amazing recipes.  Her blog is one of my go-to’s and I can always count on the recipe to be a hit!

These cookies are AMAZING!!!  They are chocolaty, peanut buttery, soft with a slightly crisp edge, and all around delightful!  I was a little worried about the stuffed Reese’s Cup because I’ve had bad luck before with stuffing cookies but no problems at all this time.  Make sure to let the dough balls freeze for 15-20 minutes before baking to insure they don’t flatten out and become a runny mess.  I may or may not have eaten 3 of them within a matter of like 20 minutes. So.Good!

Reese’s Cup Stuffed Chocolate Chip Cookies

Recipe from My Baking Addiction

(Printable Recipe)

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 tsp pure vanilla extract
• 2 large eggs, room temperature
• 3 3/4 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 2 cups bittersweet chocolate chips (I used Ghiradelli 60% Cacao Chocolate Chips)
• 30 Reese’s Miniature Peanut Butter Cups, frozen for atleast 2 hours

Directions

1.  In a large bowl, beat butter, sugars, eggs, and vanilla on medium speed until light and fluffy, approx. 2-3 minutes.  Mix in flour, baking soda and salt.  Stir in chocolate chips.

2.  Measure dough using a medium cookie scoop (about 2 tbsp).  Roll dough into a ball and then flatten in the palm of your hand.

3.  Place a frozen Reese’s Cup in the center of flattened dough and then roll back into a ball.

4.  Place dough balls in freezer for about 15-20 minutes.  After first batch is in the freezer, preheat oven to 350 degrees.

5.  Place frozen dough balls on a cookie sheet lined with parchment paper, about 3 inches apart.  I got 6 dough balls on each sheet.

6.  Bake 15-18 minutes or until edges start to turn golden brown, centers of the cookie will be soft.  Cool on pan for atleast 3-5 minutes then transfer to a cooling rack.

Notes:

• Cookies store in an airtight container will be good for 2-3 days.  
• I baked my cookies for 15 minutes and allowed to cool for 5 minutes on the cookie sheet before transferring.  Keep an eye on the cookies, each oven bakes differently and you don’t want them to get overdone.