Friday, October 2, 2015

Shortbread Cookies with Reese Peanut Butter Middles!


A few weeks ago, I shared a recipe for a delicious Reese Peanut Butter half-baked cheesecake, made with the new Reese Spreads.  And I still had some left over this week, so I started playing around in the kitchen and came up with these amazing little cookies.  Butter shortbread cookies with Reese spread in the middle.  And since Reese spread tastes just like a peanut butter cup, these little babies were absolutely delectable!

My kids loved them too.  I didn't make a large batch, so I think I will have to run out and buy another jar of Reese soon so I can make more.

The best part of this recipe is that it has only 4 ingredients and is super simple to make. So let's get started...

Recipe: Shortbread Cookies with Chocolate Peanut Butter Centres

Time: About 1 hour.
Batch Size: Makes about 27 to 28 cookies.

Ingredients:
·         1/2 pound (250 ml) of butter, room temperature, chopped into 1/4 inch cubes

·         1/3 cup (80 ml) of organic golden cane sugar, coconut sugar or regular granular sugar

·         2 cups (500 ml) of unbleached all-purpose flour

·         About 140 ml of Reese Spreads or 27-28 teaspoons. 
 
Baking Instructions:
 
1. Place flour and sugar in the bowl of a stand mixer (I use a KitchenAid mixer) or in a large mixing bowl, if you don't have a mixer. 
2. Stir for a few seconds to mix the two dry ingredients together. 
3. Toss chopped butter into the mixer while it is on low so the butter evenly distributes. Mix until it becomes coarse crumbs or all starts to stick together (at least 10 minutes).  If you do not have a mixer, you will have to use your  hands to knead, beat and mix the batter together until it forms a ball - this will take longer but it is possible. 
4. Take the cookie dough out of the bowl and kneed it on the counter using a little flour to ensure it does not stick.  On a lightly floured surface, roll it into a thin ball.
5. Dust your work surface, the dough and rolling pin with flour, then roll out the mixture to about 1/8 inch thick with a large a rolling pin. Use a cookie cutter, small round measuring cup (I used a 1/3 cup round measure) or a small juice glass to get the shape of the cookie that you want.  Using a flat lifter, place half of the cookies on a pan lined with a piece of parchment paper.
6. Then place a teaspoon of Reese spread onto the center of each cookie.  Then place another unbaked cookie on top and press the sides to stick the cookies together.
7. Bake in an oven preheated to 350º F for 12 to 15 minutes, or just until the very edges are beginning to turn golden.
8. Let cool on the counter for 30 minutes, then carefully use a lifter to place them on a plate until fully cooled. Enjoy!
 
For leftovers, seal in an airtight container.  Keeps well for 4 days.  if keeping longer, freeze in a sealed container. 
 
 
Note: The product I used in this post was given to me by Hershey's Canada. I was monetarily compensated for one of the two posts I wrote on this product - the other one I did just for my own pleasure!

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