For me, it’s really just this annoying speed bump in between labor day and thanksgiving.
I’ve never been a fan. Not even when I was little. I was always dressing up in ballet for this performance or that character, so to put on some costume wasn’t all that thrilling.
My niece is almost three (WHAT. How did THAT happen?!). Newborns are cuddly, but two and a half year olds are full of sass and attitude – basically, my favorite kind of people.
She GETS so much. She knows I live in “cago” and she get super pouty when she knows I have to leave. The last time I left I told her I would see her in two weeks and a few hours later she told her parents she was leaving. They asked where she was going and she replied “cago to see maemae. See you in two weeks.” And my heart burst.
So everytime I come home we make something together. It usually involves something with “ink” (pink) and “inkles” (sprinkles). She takes it very seriously. She helps get everything out of the pantry (she legit knows what vanilla is and the difference between baking powder and baking soda). She gets out her apron and oven mitts I gave her for her birthday. She sits up on the counter and I hand her a bowl of random ingredients that she stirs. She helps me pour things in.
She loses interest eventually but then will come check-in on my progress. I had just finished these cookies and I had been kneeling while frosting because it put me at the right level with the counter and she walks right up to me, puts her hands on her shoulders, nods and says in her most serious voice, “turned out pretty good maemae. turned out pretty good.”
only seal of approval I need.
These were honestly pretty easy. I was visiting my sister and brother in law and they’re reeses freaks so peanut butter cookies just made sense. Beyond that the trick is to freeze the reeses cups. You have to move pretty fast, so be ready to move on the decorating pretty quickly before things settle too much.
- 1/2 cup (1 stick) salted butter, softened to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups all purpose flour
- 24 reeses cups
- 48 candy eyes
- ½ cup chocolate chips
- Unwrap and place mini reeses cups in freezer.
- In a large bowl use a stand or handheld mixer to cream butter and sugars together. Add peanut butter, then egg and then the vanilla. Slowly mix in the dry ingredients. Chill dough for at least 30 minutes.
- Preheat oven to 350 degrees. Remove chilled dough from fridge and roll into balls. On an ungreased baking sheet, bake for 8-9 minutes, no longer!
- Quickly push an upside down reeses cup onto each cookie. Transfer to wire rack and place eyes on reese. Place in fridge for 10 to 15 minutes so they firm up.
- place chocolate chips in a ziploc bag and microwave for 20 seconds, remove and knead, and then repeat until melted. clip the end of the bag for piping.
- remove cookies from freezer and draw 8 legs onto each cookie.