Reeses Peanut Butter Cup Cookies Cont…..


I proceeded to ‘have some time’ at 9:30 last night so I made another batch of cookies. I found that I did not have 1 cup of butter rather 1/2 cup of butter and 1/2 cup of a blend 50/50 butter vegetable blend. (It claims it has no trans fats and all that). I started with the successful chocolate chip cookie recipe, basically the toll house recipe, but I substituted peanuts for pecans, chopped up Trader Joes 70% dark chocolate for their chocolate chips (I find the typical chocolate chip too sweet), and left the coconut out. I also need to mention that the oven died so I had to use the ‘non-convection’ electric oven as a stand-by. I also, chilled the dough this time and cut them after 40 minutes making a very nice form.

They oozed out into blobs; the previous cookies, all of them, kept their form without any creep. So, what did it?

  1. the oven,
  2. the butter substitute
  3. the peanuts
  4. the chocolate
  5. the lack of coconut

My bet is a combination of lack of coconut and the extra water in the butter substitute. Did y’all see Julie & Julia? How inspiring! I love the statement Julie made by leaving the butter at the museum. Lesson to Dana: Don’t bother if you don’t have the real thing!

But I did learn something, even if they didn’t spread; it wouldn’t have worked anyway. Somehow the flour sugar combination will cancel the chocolate peanut butter combination that Reeses perfected. If only their cup were less sweet, as in a lot less sweet, and made with dark chocolate, and……

The only solution as I see it from here is to make a complicated cookie, that’s rolled with straight peanut butter somehow held inside the cookie with chocolate chips. I can see that I would do that once and find excuses never to do it again.

Moving on…..

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