Reeses Peanut Butter Surprise Cookies

Reeses Peanut Butter Surprise Cookies

{Recipe from Picky Palate}

Ingredients

• 2 sticks (1 cup) butter, softened
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup chocolate chips
• Reeses Peanut Butter cups

Preheat oven to 350 degrees F. Line your baking sheets(s) with parchment paper and set aside.

Using an electric mixer, cream together butter and sugars until well combined.  Add eggs – one at a time and then vanilla, mix until well combined.

Mix together flour, baking soda and salt in large bowl. Carefully add the dry ingredients to the wet. Mix in the chocolate chips. Take one scoop of cookie dough, place Reeses peanut butter cup on top and then take a second scoop of cookie dough and place on top of the Reeses. Press the cookie dough together, sealing the edges and then carefully mold into a ball.

Bake 9-13 minutes.  Let cool for 5 minutes before transferring to cooling rack. Enjoy!

Recipe and picture from : With Style and Grace

Peanut Butter Granola Bars

Ingredients

• Vegetable cooking spray
• 1 egg white
• 1/2 cup chunky peanut butter
• 1/3 cup brown sugar
• 1/4 cup honey
• 1/2 cup (1-stick) unsalted butter, melted
• 2 cups old fashioned oats
• 1/4 cup slivered almonds, toasted, *see Cook's Note
• 1/3 cup miniature chocolate chips

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.