Good morning and happy Friday! I hope everyone is looking forward to the weekend as much as I am. For once, I have not over-planned myself and ended up with an almost entirely free day this weekend! What the what?!?! This is so strange for me, since I usually like to completely book myself each day. The only scheduled activity for me on Saturday is having friends over for dinner, so really, how difficult is that? My hope is that my little Emma-monster will let me sleep in (doubtful) a little bit before heading to my MIXXEDFit class at the Y. Then I might visit the opening day at the farmers market. Or not. Who knows. Sunday includes a soccer game then my Purr-time training at the Humane Society, which is my first day of officially being on the Purr-time team aka hanging out with allllll the cats. Then it’s just steel pan practice, so even Sunday is low-key! Hard to believe.
However, after our low-key weekend, things are really going to amp up for the next few weeks! On Monday, the Humane Society is partnering with a funky local theater to host the Internet Cat Video Festival. I’ll be volunteering and viewing the screening and thankfully the Grand is just up the street from us, so we can walk. Then on Thursday, we go to our first “human training” seminar for Otis’ dog obedience classes – our little guy is not the friendliest with other dogs, so we’re going to help him out with that by all learning the right skills to avoid disaster! Then next Friday, we’re going down to Portland to see PAUL FREAKIN’ MCCARTNEY perform, which I’m sure will be a doozy. Then next Sunday, Seattle Reign have their home opener, so we’ll be going to that first game as part of our half-season pass (it makes me feel really fancy to say we are almost season ticketholders of SOMETHING). THEN the following Wednesday, we fly out for a quick trip to Louisville, where Will will be conferencing. We’re looking forward to consuming all the Southern things (bourbon and BBQ tofu, get at me!) and probably reinvigorating our Southern spring allergies. Alas. The South. It’s been too long. We’re starting to miss you. I look forward to drinking all the mint juleps I can get my hands on!
So these cookies. Theeeeeeeeeeese cookies. They sounded like such a good idea when I saw the recipe. But as Will pointed out, they’re likely the most expensive cookies we’ve ever made. Do you know how much it costs to buy a dozen Reese’s PB Eggs? The answer is: more than you want to know. You can buy them in packs, but STILL. And to be honest, I’m not sure it was worth it. You could probably do half eggs and half chocolate chips and still get the same effect. These cookies were fine. They were nothing spectacular – and that’s where my disappointment comes in. I wanted them so so badly to be the most spectacular thing to exit my oven recently. But yet again, I’ve made something that’s fallen just short of that expectation. Again, they weren’t bad. They just weren’t ah-maz-ing. I put a large part of that blame on myself, because I got stuck using crunchy peanut butter. I think that had 95% to do with my disappointment and the crumbliness of these cookies. And the rest of my blame falls on my high expectations. But alas, perhaps you will have better luck than me if you venture to try these. Let me know in the comments if you do try this recipe and if you have any better luck!
Baking Notes: I accidentally used crunchy peanut butter instead of smooth, which I think made a bit of a difference in how much these “spread” while baking (aka, not quite enough). I also only used sea salt on about half the cookies, before deciding it was a bit too rich for my liking. I also skipped melting the chocolate to drizzle on top because I think that would’ve just been TOO over-the-top for an already rich cookie. Lastly, I adjusted several of the baking prep steps (refrigerating vs. freezing, size of baking sheet, rolling of dough, etc.) to work best for my style of baking. That is reflected below!
Reese’s PB Egg Cookies (adapted from Real Simple; makes 2 dozen)
1 16-oz. jar peanut butter, smooth recommended
1 cup sugar
1/2 cup pure maple syrup
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 Reese’s Eggs, chopped
Sea salt, for sprinkling (optional)
In a large mixing bowl with a stand mixer or an electric hand mixer, beat the peanut butter, sugar and maple syrup until creamy. Add the eggs one at a time, beating after each addition. Add the vanilla, beating to combine.
In a separate, medium-sized bowl, combine the flour, baking soda, baking powder, and salt. With the mixer on medium speed, slowly add the dry ingredients to the wet, until a thick dough forms. You may need to start using your hands if your dough gets too crumbly. Once dough is well combined, stir in chopped Reese’s Eggs. Chill dough for at least 30 minutes or overnight. Preheat oven to 350 degrees and line two baking sheets with silicone baking mats.
Once dough is chilled, set out for 5-10 minutes to bring back to room temperature. Using an ice cream scoop, large spoon or your hands, scoop out dough and roll into balls before dropping on the cookie sheet. Sprinkle with sea salt (if you’d like). The size of the dough ball will be almost exactly the same size as the end result cookie, so keep that in mind if you prefer a one or two-bite cookie, versus a larger cookie. You can also flatten the cookies slightly, if you’d like.
Bake the cookies for 18-20 minutes, or until golden at the edges. Let cool completely before enjoying! These will last in a sealed container for up to a week.