In the spirit of the season some online friends asked if I want to be apart of a cookie exchange. Living all over the country, the thought of receiving cookies from a far away place sounded fun and festive. Alison Buckley from ifcoffeecouldtalk.com was my baker. When her chocolate chip cookies arrived, what a joy. But wait, they were slightly different from the tried and true Nestle Toll House recipe. Studying her ingredients, I realized her dough was marvelous. Not too sweet – not to bland. It could carry any super sweet ingredient stupendously.
As our holiday timing would have it, the middle man was hankering for Reese’s Mini Peanut Butter Chip cookies. I cringed at mixing those with that Toll House number, but Alison’s recipe would be delectable. Thank you Alison – here it is!
Here is how we did it. 3/4 cup butter (a stick and a half)
Whip them together.
Add 2 tsp. of vanilla and one egg.
Scrape down your sides.
Whip it good.
Here come the dry ingredients, 2 cups flour.
2 tsp. cornstarch
1 tsp. salt and 1 tsp. baking soda
Stir to incorporate all the dry ingredients.
Add the dry to the wet ingredients.
Stir nicely, but not too much. Over mixing flour makes for tough cookies.
Grab your scooper or teaspoon and make your drop cookies.
Now is time for the candy
Be sure to push the candies down into the dough so they don’t fall off the cookie while baking.
Bake for 10-12 minutes at 350 degree F. Until slightly golden brown.
Let cool and enjoy. On a cookie candy tasting note you could also substitute M&M’s or Peanut M&M’s.
- ¾ cup softened Butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 tsp. vanilla
- 2 cups flour
- 2 tsp. cornstarch
- 1 tsp. salt
- 1 cup Reese’s Mini peanut Butter Cups or similar candy.
- Preheat oven to 350 degree F. Cream together butter and sugars.
- Add egg and vanilla; blend well.
- Mix in flour, cornstarch, baking soda and salt. Drop dough on cookie sheet and add your candies. Bake for 10-12 minutes until lightly golden.