So for Super Bowl Sunday, I was told to bring dessert. What should I make? Hmmm. One of my friend’s son had requested Reese peanut butter cup cookies. So I decided to make my own concoction of chocolate chip with Reese peanut butter bits. Then, my brother suggested mini cheesecakes. So, there it was decided–chocolate chip with Reese peanut butter bits and mini cheesecakes for dessert on game day.
Chocolate Chip with Reese Peanut Butter Bits Cookie (Makes approximately 30 cookies, depending on size)
These cookies were amazing!!! I had set some aside for myself to bring as a snack for work, but that didn’t work out too well. A couple tips for this recipe:
- Be sure that the butter is at room temperature.
- If the dough is warm, put it in the refrigerator so that it can be chilled before doling it out onto the cookie sheet.
- 3 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt (if using salted butter, reduce to 1/2 tsp. salt)
- 1 cup unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 12 tablespoons granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1/2 package of mini chocolate chips
- a little more than 1/2 package of mini Reese peanut butter cups, partitioned into fourths
- Preheat oven to 350°.
- Line cookie sheets with parchment paper.
- Sift flour, baking soda, and salt in a medium bowl.
- Using an electric mixer, beat together the butter and sugars at medium speed for approximately 2 minutes, until smooth.
- Add the eggs and vanilla. Mix on low speed until incorporated.
- Gradually add the flour and mix.
- Add the mini Reese peanut butter cups and mixed on medium speed. The peanut butter cups will break apart and that’s okay.
- Add the chocolate chips and mixed.
- Chill dough, if necessary. Otherwise, scoop onto cookie sheet.
- The time in the oven will depend on your cookie size. If you scoop using a large ice cream scoop, then you’ll need at least 13-15 minutes. If you are just doing 1-1 1/2 inch balls, then 11-13 minutes should do.
- Let the cookies cool on the baking sheet for at least 5 minutes before you take them off.
- Transfer to a cooling rack.
Mini Cheesecakes (Makes 20 cheesecakes)
- 3/4 of a sleeve of chocolate or regular graham crackers (1 cup of crumbs)
- 3 1/2 tsp. butter melted
- 3-8oz. cream cheese, softened
- 1 cup powdered sugar
- 6 tsp. lemon juice
- 3/4 tsp. almond extract or 1 1/2 tsp. vanilla
- 3 eggs
- topping, if desired
- Preheat oven to 350°.
- Line muffin or cupcake tin with liners.
- Crush crackers until you have about 1 cup of crumbs. Add melted butter and mix well.
- Place 2 teaspoon in each cup and press down with a mini spice jar. (Helpful hint my friend gave me is to get plastic food wrap and wrap the jar before pressing the crumbs down. It makes for easy cleanup after.)
- Using an electric mixer, combine the cream cheese, sugar, lemon juice, vanilla or almond extract, and eggs until it is light and fluffy.
- Place mixture into a piping bag or a ziplock bag and snip off corner. Squeeze the mixture evenly into the liner.
- Bake 15 minutes or until set.
- Cool completely before taking the liners off.
Super Bowl or not, these desserts are yummy in my tummy.