Get Well Soon! Cookies
You can never have too many dessert recipes, so give Get Well Soon! Cookies a try. For 42 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 14g of fat, and a total of 261 calories. This recipe serves 18. This recipe from Cookie Madness requires baking powder, salt, brown sugar, and egg. This recipe is liked by 153 foodies and cooks. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is rather bad. Users who liked this recipe also liked Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, Elvis Cookies: “Peanut Butter” Banana Bacon Chocolate Chip Cookies, and Double Peanut Butter Surprise Cookies and Tips For Mailing Cookies #SundaySupper.
Servings: 18
Preparation duration: 10 minutes
Cooking duration: 180 minutes
Ingredients:
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup brown sugar
1/2 cup creamy peanut butter
2.5 oz finely chopped dark chocolate or 1/2 cup extra dark chocolate chips
1 large egg
1/2 cup granulated sugar
1 tablespoon half and half cream or whole milk
1 cup coarsely chopped Reese's Peanut Butter Cups, frozen OR Reese's Minis
1 tablespoon molasses
Reese's Pieces ( as many as you want)
1/2 teaspoon salt
4 oz unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 3/4 cups white whole wheat, white whole grain, or all-purpose flour, stirred and aerated before measuring
Equipment:
hand mixer
bowl
oven
baking paper
baking sheet
aluminum foil
wire rack
Cooking instruction summary:
Do not preheat oven yet, as dough needs to chill.With an electric mixer on medium-high speed, beat the butter, peanut butter and both sugars until creamy. Beat in vanilla, egg, molasses and cream (or whole milk). Beat in salt, baking soda and baking powder, scraping sides of bowl to make sure ingredients are evenly distributed.Add flour and stir until mixed. Stir in frozen peanut butter cups and chopped chocolate.Chill the dough for 2 hours. Using about a quarter cup (2 oz) measure, shape into mounds. Chill the mounds until ready to bake or go ahead and bake them. Before baking, decorate tops with Reese’s Pieces.Preheat the oven to 350 degrees F. and line two baking sheets with nonstick foil or parchment paper. Arrange the mounds about 2 1/2 inches apart on baking sheets. Bake one sheet at a time on center rack for 12 to 15 minutes or until cookies appear set and edges are nicely browned. Let cool on baking sheet for five minutes, then transfer to a wire rack to cool completely.
Step by step:
1. Do not preheat oven yet, as dough needs to chill.With an electric mixer on medium-high speed, beat the butter, peanut butter and both sugars until creamy. Beat in vanilla, egg, molasses and cream (or whole milk). Beat in salt, baking soda and baking powder, scraping sides of bowl to make sure ingredients are evenly distributed.
2. Add flour and stir until mixed. Stir in frozen peanut butter cups and chopped chocolate.Chill the dough for 2 hours. Using about a quarter cup (2 oz) measure, shape into mounds. Chill the mounds until ready to bake or go ahead and bake them. Before baking, decorate tops with Reese’s Pieces.Preheat the oven to 350 degrees F. and line two baking sheets with nonstick foil or parchment paper. Arrange the mounds about 2 1/2 inches apart on baking sheets.
3. Bake one sheet at a time on center rack for 12 to 15 minutes or until cookies appear set and edges are nicely browned.
4. Let cool on baking sheet for five minutes, then transfer to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
