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Reese's Peanut Butter Marbled Cookies

Reese's Peanut Butter Marbled Cookies

I saw a picture of these cookies on the Hershey's website last week but the recipe called for a box mix of peanut butter cookies. I didn't have that but had all the ingredients to make them from scratch so I created my own recipe. These cookies are to die for! They came out perfect and I couldn't resist eating 3 before dinner, which in turn then BECAME my dinner as I was too full to eat anything else. If you like soft, chewy cookies you need to make this recipe. Warning: don't eat any of the peanut butter cups while you're baking, you will need them all - this recipes yields at least 35 cookies. So buy two bags so you can snack while you bake!

Reese's Peanut Butter Marbled Cookies

Ingredients:

1 cup unsalted butter
1 1/2 cups of crunchy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla essence
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
4 squares (or one row) of 70% dark chocolate
1 bag of Reese’s miniature peanut butter cups

Method:

1. Cream together the butter, both sugars and peanut butter. Beat in eggs one at a time. Add vanilla.

2. In a separate bowl, sift together the flour, baking powder, salt and baking soda. Stir into batter.

3. Melt chocolate in a small saucepan over a simmering pot of water. Remove from heat.

4. Divide cookie dough into 2 separate lots. Place one half of dough into a bowl and add melted chocolate, stirring till it's well combined.

5. Wrap up both lots of cookie dough separately with plastic wrap and place in the fridge for 1 to 2 hours.

6. Preheat oven to 375 degrees F (190 degrees C). Take a pinch of peanut butter dough and a pinch of chocolate dough and roll together to make 1 inch balls. Place on a cookie sheet lined with parchment (wax) paper, making sure to leave enough space between cookies as they will spread quite a bit.

7. Bake for 8 minutes. Remove from oven and cool for 2 to 3 minutes. Then put a Reese's miniature peanut butter cup in the center of each cookie. Cool completely (well I didn't wait, they taste even better when they're still warm!)

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