My husband and three of my sons are headed out to Royal Rangers camp for the entire weekend. Sigh. I am a bit jealous. I love to camp but we haven’t been in some time. Royal Rangers is a bit like boy scouts but is affiliated with a denominational church. Marc is a commander, and they are going to do fun things like throwing tomahawks, making fires, and eating cookies.

Cookies? Yeah. Because Nick…of the puppy dog eyes….

…asked me to make him cookies to take so the guys in his tent would think he was really awesome.

Who could resist? Not me! Could you resist those eyes? Yeah. I didn’t think so. So I did it. Reeses Mini Peanut Butter Cups, peanuts, and chocolate chip cookie dough. They don’t have a name. They disappear too fast. I hope Nick keeps them hidden from his brothers and dad until he gets there….

Mini Peanut Butter Cup Cookies

• 1 12 oz package Reeses Mini peanut butter cups
• 1 c chopped peanuts
• 1 cup unsalted butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons organic vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Preheat oven to 350. Cover cookie sheet with parchment or Silpat.
In a large bowl, cream together the butter , brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture.

Stir in the Peanut Butter Cups and peanuts.

Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light golden brown.

Allow cookies to cool on baking sheet for 5 minutes.

Images: Marye Audet 

Content:Marye Audet for Baking Delights 

Post from: Baking Delights

This are fantastic. My 11 year old wanted to bake yesterday and she asked if she could experiment a bit. Of course,the answer was yes, so she used the dark chocolate chips I had just picked up..There were some oranges left in the fruit bowl (a total miracle in our house) and I suggested she try some orange in with it. The results were an absolutely intensely flavored cookie..the dark chocolate was complimented by the orange in an absolutely sophitcated synergy of sweet/intense/tangy.

One on a stormy afternoon with a cup of earl grey would be a perfect *me* moment.

1/2 c butter
1/2 c butter flavor shortening
3/4 c white sugar
3/4 c light brown sugar
2 eggs
2 tsp mexican vanilla
grated rind from one orange
juice from one orange
2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
2 cups Hershey’s Special Dark chocolate chips

Preheat oven to 350.
Silpat cookie sheets, use parchment, or grease lightly
Cream the butter, shortening, brown sugar, white sugar, orange juice, and vanilla until light and fluffy. Add eggs one at a time beating well after each addition.Combine the dry ingredients and the orange peel and stir in to the creamed mixture. fold in chocolate chips lightly and chill for 20 minutes or so.
Drop by rounded teaspoonfuls on baking sheet and bake 8-10 minutes until light golden brown and still soft, but set in the middle. Let cool on the cookie sheet for 5 minutes and then remove to cooling rack or counter. 3-4 dozen cookies.

Post from: Baking Delights