Reese’s Cookies

Mix the flours, baking powder, baking soda, and salt in a bowl. In a mixer with a paddle attachment (or in a bowl, using your hands if you don’t have a mixer like me), mix together the butter and sugars until well mixed. Add one egg at a time, until fully incorporated and then add the vanilla. Finally add the dry ingredients, a little bit at a time, until you have a nice doughy ball. Toss in the chocolate chips and mix them in. Cover the bowl with plastic wrap and refrigerate for 24 hours (see note below).

When the dough is ready, get a mini muffin pan and a spoon. Preheat the oven to 350 degrees. Fill each space 1/2 full of cookie dough. This is important, because if you put too much in you will end up with mushy cookies with muffin tops that fall apart easily. Using your thumb, press into the dough to make a space for the peanut butter cup in the middle. Place an unwrapped peanut butter cup in each space. Bake in the 0ven for 10-12 minutes.

Let the cookies cool for at least 10 minutes in the muffin pan before transferring to a cooling rack. If the cookies are still hot, it will be difficult to get the cookies out without breaking them because of the peanut butter cup. So be patient!

Note: I didn’t have 24 hours to let the dough refrigerate, so I just put them in overnight. I don’t think it was a problem, seeing as how it took less than 24 hours for all those cookies to be eaten.