Let the 25 Days of Baking Begin

ImageOn most weekends someone in my house is baking. It’s a necessary, abundant activity in our house full of sweets’ lovers. For the month of December it’s even more special with Christmas cookie season in full swing. There’s a reason to bake, tins to fill with cookies to freeze for the holidays, new recipes to try and classics to make for the 100th time. We don’t take our baking lightly and have the ingredients stocked and baking drawer full, just waiting for cookies to be made. AND this year we have a brand new kitchen aid mixer, meaning even more cookies to be made! For the next 25 days I will be baking a different cookie/treat each day and eating more cookie dough than I can fathom while sharing it all here.

Today marked day 1 of the 25 days of baking and I decided to start off with a classic cookie that I only ever seem to make around Christmas time: the peanut butter cup cookie. Spoiler: expect 90% of my cookies to have peanut butter in them and 99% to have chocolate in them.

Recipe:
Ingredients:
– 1 3/4 cups all-purpose flour
– 1/2 teaspoon of salt
– 1 teaspoon baking soda
– 1/2 cup butter (I used crisco)
– 1/2 cup sugar
– 1/2 cup peanut butter
– 1/2 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 2 tablespoon milk
– reeses miniatures

Directions:
1. Preheat oven to 375 (if you have confection on your oven and use it, always turn it down 25 degrees. I baked mine on 350).
2. Beat the butter, sugar, peanut butter and brown sugar until combined. Add the egg, vanilla and milk. Then add flour, salt and baking soda. Mix all together.
3. Roll dough into small balls and place into a mini muffin pan (I used cupcake liners too).
4. Bake for 9 minutes. Remove from oven and press a Reeses miniature into each ball. (let them stay in the pan for about 3 minutes since they’ll still be soft and then transfer them for your next batch).

peanut butter cup cookies

These cookies are easy to make, delicious and great to freeze. We keep ours in tins in the freezer that we can take out later in the month.
Tip for freezing: line your tins with parchment paper and wrap in saran wrap. You want to seal it completely. When you’re ready for your cookies later, you have to let them reach room temperature before opening. This will make them just as fresh as when you put them in. So it’s all or nothing with the tins. Or you can put them in ziploc baggies. This is more for short-term, but is good for dividing!

Already thinking about my cookie for tomorrow : )

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