“You have all the butter listed as softened. You need to soften half and make brown butter with the other half. Make sure to let it cool as you don’t want hot butter in the dough.”
Niall slaps a hand to his forehead. “I made three batches and could not for the life of me figure it out. You’re the best Danny.”
I look at the clock, now a few minutes after ten. “Shit, I gotta run to class. Let us know how the fourth batch turns out!”
I wave to the camera, catching Niall’s smirk before grabbing my keys and heading out the door.
Reese’s Explosion Cookies
Author: Daniel Pierce
Servings: 36 Cookies
If you love peanut butter, you won’t be able to stop eating these cookies. If making for a party, make sure to reserve a few for yourself.
Ingredients
3 cups (360g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 ½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (210g) light brown sugar, packed
2 tsp pure vanilla extract
2 large eggs
2 cups (12oz) Reese’s peanut butter cups, chopped
½-1 cup (3-6oz) Reese’s Pieces
Take one stick of butter to make brown butter. Melt over medium heat, stirring frequently until the butter foams and brown specks form (5-10 minutes). Butter will have a nutty aroma. Immediately remove from heat and pour into a bowl. Allow to fully cool before making the cookie dough.
Preheat oven to 375°F. Prepare three cookie sheets (or one at a time) with parchment paper.
In a medium bowl, mix together flour, baking soda, baking powder, and salt. Set bowl aside.
Cream together the sugars and butter until well combined. Beat in the vanilla and eggs until light (about one minute).
Mix in the dry ingredients until well combined.
Add in the Reese’s peanut butter cups and Reese’s Pieces. Mix well.
Roll the dough into 2 tbsp balls, and place them evenly spaced on the prepared cookie sheet.
Bake in the oven for 8-10 minutes, until they are barely starting to turn brown.Do not overbake.
Allow the cookies to sit on the baking pan for 5 minutes until moving them to the cooking rack.
These cookies will store, in an airtight container, for up to five days at room temperature or two months in the freezer.
