Since D came home the other night with a jumbo sized bag of mini reese’s peanut butter cups I had to find a way to use them somehow. Reese’s chocolate chips cookies came to the rescue. Though I’m going to need to make many batches of cookies to use up the reese’s, I have now at least made a dent in the bag.
I haven’t made cookies in a while so I knew a glass of milk with a plate full of warm freshly baked cookies would be a great surprise for D after his post work nap. Yes, unlike the majority of the working world, D still has time to pencil in daily naps. Holding onto his toddler roots, D gets tired and puts himself down for a nap. It doesn’t matter if it’s 2 pm or 8 pm, when he’s tired, he is tired. I personally don’t feel like I have this freedom anymore. I definitely appreciate a good snooze in the middle of the day but just feel like I can’t take a nap after work since it’ll disrupt my entire sleep cycle, keep me up til 3am and make for a miserable sleep deprived next day of work.
Oh the joys of college when I’d come back from class at noon, shut the blinds and drift into a deep slumber before skipping off to the dining hall and sampling a bite of every fried food ever created. Those days are long gone.
Regardless, post nap or pre sleep a handful of soft warm cookies with a glass of milk can always brighten your day.
Soft and creamy cookies perfect with a glass of milk
20 mins Prep Time
8 mins Cook Time
- 1 1/2 sticks butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups and 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup mini semi sweet chocolate chips
- 1 cup Reese's mini cups (about 15 of them), chopped
- Preheat oven to 375 degrees F.
- In a large bowl beat butter and sugar on medium speed until creamy and smooth.
- Add egg and vanilla and beat until just combined.
- Add flour, baking soda and baking powder, beating on low until combined.
- Add chopped reeses and chocolate chips, folding them into the cookie dough.
- Line a baking sheet with parchment paper and using a medium scoop form the dough balls and flatten them out with your hand.
- Bake for 8 minute. Refrigerate or freeze remaining dough.