EZ Peanut Butter Cookies
2 Cups C&H Light Brown Sugar
1 Cup Regular Salted Butter (Softened and cut up)
2 Large Eggs
2 teaspoons Vanilla
1 ½ Teaspoons Baking Soda
1 ½ Cups Chunky Peanut Butter (may substitute smooth peanut butter)
3 Cups All-purpose flour
(1)10oz package Reese’s mini pieces (separated into 1 Cup and 1/3 Cup) (May substitute regular Reese’s pieces)
(1) 14 oz can Dulce De Leche
- Preheat oven to 300 degrees convection or 325 degrees non-convection. In a large bowl thoroughly mix together the butter and brown sugar until the butter is completely incorporated into brown sugar.
- Add the eggs, vanilla and baking soda. Stir in the peanut butter. Then mix in the flour until it is approximately half way mixed in.
- Scrape down the bowl and manually scoop any unmixed flour from the bottom of the bowl onto the top of the dough.
- Mix in the Reese’s mini pieces.
- Place the cookie dough onto the baking sheet using a #40 Cookie Scoop or manually taking 2 T of dough making it into a ball.
- Slightly flatten the dough with your hands (so that the top of the dough is just barely level rather than round). Bake for approximately 20-23 minutes.* Cookies are “done” when the top of the cookie is cracked and the cookie slightly gives to the touch. Remove from oven.
- Let cookies rest on the cookie sheet for 5 minutes and then remove them and place onto a cooling rack. When the cookies are completely cool, place the Dulce de Leche in a microwave proof bowl and heat up until it is easy to spread with a spatula. Then spread each cookie with a thin layer of Dulce De Leche. Then take the remaining Reese’s mini pieces and place on top of each cookie.
This dough makes approximately 3 dozen cookies.
- If your oven is not convection, check the cookies at the 10 minute mark and rotate the tray or trays. Then continue baking.
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