BUT I don't like making cookies. More accurately, I don't mind making cookie dough - it's the whole shaping thing that gets to me.
Too much individual attention.
It seems kind of "needy". High maintenance & I don't always do so well together.
Confession: I probably owned my stand mixer a year before the first batch of cookies ran through her. She made countless cakes. Many bread doughs. Pasta galore. But no cookies. Yeah, it's like that.
But the "little people" like them, so occasionally I have to put the cookie making skills to use. (Like the 36 dozen I made for my niece's wedding - only an act of love could have pulled that one off).
Fortunately, the cookie scoop (thank you for that invention) and a teen-aged cookie roller make this simple recipe even easier (for me...). If one wasn't the whiny type (pleading the fifth here), one might say that these come together very easily and aren't much of a hassle to make (please don't tell anyone I said that - my secret would be out).
Side note: I am not usually a shortening kind of girl, but it does make for one heck of a good cookie. I pinkie swear. And chocolate & peanut butter. There is just nothing bad to say about that combination. They were meant to be together. BFF and all that.
Peanut Butter Cup-Peanut Butter Cookies
Adapted from Crisco
1/2 cup shortening
1/2 cup creamy natural peanut butter
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg
2 Tbs milk
1 tsp vanilla extract
1 3/4 cup unbleached all-purpose flour
1 tsp baking soda
1/2 tsp salt
Additional sugar, for rolling (~1/3 cup)
~48 mini Reese's cups
Note - this works best if all ingredients are room temperature.
Preheat oven to 375F.
In the bowl of a stand mixer, cream together shortening, peanut butter & sugars. Cream until mixture light & fluffy. (I like to start off on low and increase the speed to medium - giving ~5 minutes mixing time). One at a time, beat in egg, milk, vanilla. Scraping bowl down between the addition of each ingredient.
Sift together flour, baking soda & salt. Add to creamed mixture. At this point, you don't want to over beat the mixture or you'll get tough cookies... Mix on low until stiff dough just forms.
Shape into 1" balls. Then roll in the sugar & place on ungreased cookie sheet. Give them their space - ~2" will do the trick. Bake @ 375F for ~10 minutes (until lightly golden brown on top).
As soon as cookies come out of oven, firmly (but carefully) press a peanut butter cup into the cookie (the cookie may crack a little - that's okay - you just don't want to get a total blow out).
Transfer to a rack & cool.
Makes ~48 cookies.