How to Make a Cookie Even Better

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In case you have a bunch of Easter candy left over and sitting around, these are the cookies for you. That’s exactly what happened to me, I had a bag of Easter egg shaped Reese’s and I just didn’t know what to do with them… OK. That’s a lie.

What really happened is I saw a bag of small Easter egg shaped Reese’s (a smaller version of the big ones you can buy individually) and a little light bulb went off in my head. I keep seeing stuffed cookies popping up on some of my favorite blogs and when I saw the size and shape of these Reese’s I just knew they needed to be stuffed into a chocolate chip cookie. So I bought the bag. And I thought, surely it won’t hurt if I just eat one. Then that happened again. And again. And – you get the picture. When it came time to actually make the cookies I only had a few left. Of course the store was sold out of the cute Easter egg shaped Reese’s so I had to settle for regular Reese cups. In the end it actually worked out because I think the regular Reese cups held up better than the few I made with eggs.


This cookie experiment was also a lesson in what happens when your baking soda loses its potency. My cookies spread much more than they usually do, I even made a few plain cookies (without stuffing them) and they also spread a ton. I use this recipe all the time with no problems so I’m sure it was my baking soda. Learn from me, if you’ve had your baking soda for more than a few months it might be time to retire it from it’s baking responsibilities.


Peanut Butter Cup Stuffed Cookies
(Inspired by Picky Palate)

1 Batch of chocolate chip cookie dough (recipe also listed below)
10-12 Reese’s Peanut Butter Cups, unwrapped

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

Using a medium scoop (or a scant 1/4 cup), place one scoop of cookie dough on top of the peanut butter cup. Flip over in your hand and put another scoop on the bottom of the peanut butter cup. Use your hands to form the dough around the peanut butter cup until it is completely enclosed.

Place the cookie on a parchment paper lined baking sheet (~6 per baking sheet)and bake for 18-22 minutes.

Thick and Chewy Chocolate Chip Cookies
(Adapted from Annie’s Eats)

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips


Whisk dry ingredients together in a medium bowl; set aside.With electric mixer, or by hand, mix butter and sugars until thoroughly combined.Beat in egg, yolk, and vanilla until combined.


Add dry ingredients and beat at low-speed just until combined.Stir in chocolate chips.

Milk Chocolate Ice Cream with Reese Whoppers

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

This past Saturday I was in the grocery store check out lane when I saw something that peeked my interest. A cute little box of Reese whoppers. I’m not usually a whopper girl but I have a hard time saying no to new twists on Reese’s. I was a pretty big fan of the inside Reese cups, the newer whipped Reese candy bar, and I’ve always loved Nutrageous bars, so I grabbed a box. I tried one and I actually really liked the combination of peanut butter and crunchy malt. But I have to admit, I was really missing the chocolate component. Then it hit me, these would be an awesome addition to ice cream. I’ve made the Chocolate Ice Cream from the Perfect Scoop before and while I really enjoyed the rich flavor, Jesse prefers a more milk chocolate ice cream so for this idea I used the milk chocolate recipe.

This ice cream recipe really is awesome. The chocolate was smooth and creamy and I absolutely loved the added crunch from the whoppers. The Reese flavor is pretty subdued so if you’re looking for a strong peanut butter punch I would add a peanut butter swirl, but if you just want a small hint then this is perfect. Basically, this was fun to make, I liked using an “unusual ingredient” and the ice cream base is AWESOME.

I also want to add that I often substitute half and half for heavy cream and 2% milk for whole milk when making ice cream. It doesn’t save a ton of calories but it does help me sleep better at night and I don’t think it’s a huge sacrifice in texture or flavor. For example, I made those substitutions in this recipe and I thought the ice creams texture was among the best I’ve ever had/made. So really, if you’re feeling frisky use heavy cream and whole milk but for less guilt go with 1/2 and 1/2 and 2% milk. Below I’m listing the recipe using my substitutions.

Milk Chocolate Ice Cream with Reese Whoppers
(Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers ;))

Ingredients

3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped – the original recipe called for 8 ounces of milk chocolate
1 1/2 cups half and half
1 1/2 cups 2% milk
3/4 cup sugar
Big pinch of salt
4 large egg yolks
2 teaspoons vanilla – the original recipe called for Cognac, but we don’t have fancy things like that at my house 😉
1/2 cup Reese Whoppers, roughly chopped

Directions

Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can’t lie I just put it right in a saucepan over medium heat and skipped the simmering water). Stir until the chocolate is melted, then remove the bowl from the saucepan (or saucepan from heat). Set it aside with a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the vanilla and mix together. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the Whoppers.