A chewy brown sugar cookie envelops a sweet-and-salty peanut butter cup for this crowd pleasing dessert! Ready in 30 minutes, these are best fresh out of the oven, when the chocolate and peanut butter are gooey. But – let’s be real – they’re great any time!
Hey friends! Happy ALMOST Friday! Do you have fun plans? You do? Can I join? I’m a great plus one!!!*
*Last time I told this to someone, I ended up at an open bar gala at the Italian Embassy with a super-cute Hinge date. Just so you know where the bar is set.
Oh, what are my plans? Thanks for asking! Well, I’m currently in recovery mode – I spent last night drinking tequila at El Centro with my friend Maddie, talking to random guys in hopes that they would buy us more tequila, and thanking said random guys by agreeing to be their partners in that night’s salsa lessons. The night ended with me chasing my Uber driver through Georgetown as he blissfully tried to abandon me. So, today got off to a slow start, if you will.
Fun fact! Peanut butter and chocolate are proven recovery tools. So is singing ‘The Best Broadway Love Songs’ at the top of your lungs. Can’t argue with science! So, yep, just kicking back and relaxing over here… and, oh! Text from my friend Amanda! What could it be?
A – Yo JP WYD tonight?
A – We need to thot thursday
J – I’m sitting on my couch blogging and working!
A – Nah. We’re going out. Be there in 20.
…I guess I’m going out? Sorry, liver. Sorry, mom and dad. You’re welcome, tequila gods. I’ll leave you with this recipe – then, either make these delicious babies, or go get your Thot Thursday on too! It’s like the ‘Choose-your-own-adventure’ books of your childhood, but (hopefully) with SO MUCH MORE alcohol!!
Reese’s Cookie Cups
To make these, you will need:
– 1/2 cup (1 stick) unsalted butter
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1t vanilla extract
– 1 egg
– 2T milk (any kind!)
– 1 3/4 cup all-purpose flour
– 1t baking soda
– Pinch salt
– 25ish peanut butter cups (the more, the merrier!)
First, preheat your oven to 375F and grease a mini muffin pan.
Next, whisk together the dry ingredients in a medium bowl: the flour, baking soda, and salt. Set this aside.
Then, you’ll combine your softened butter with both sugars until well-combined and fluffy. Mix in the egg, milk, and vanilla. Then, stir in the dry mixture until JUST combined. Don’t over-stir!
Finally, portion the dough out into the mini muffin pan, just like above. Then, stick the pan in the oven for 8 minutes, and get to unwrapping your peanut butter cups!
Once you take the tin out of the oven, immediately press one peanut butter cup into the center of each. Allow them to cool for 10 minutes in the baking tin, then remove them to a separate rack to come to room temperature! Or, just eat them. Both great options. YOU DO YOU.
Kk gonna go black out with Amanda now BYEEEEE.