This week’s Friday Tea and Chocolate is all about the chocolate with PB&J Cookies made with Reese Chocolate Peanut Butter Spread.
This post is sponsored by Hershey’s Canada.
I’ll admit it… I’ve been avoiding baking cookies lately for one reason and one reason only… I tend to eat them all after baking them. Which would be fine, I suppose, except that I can’t really afford a new wardrobe.
I try to be good and freeze them so that I’m not quite so tempted but I also really like frozen cookies so, yeah, that doesn’t always work so well either.
Except, this time it did! I put an extra bag in the deep freeze in the basement last month and totally forgot about them until I went rummaging around last week looking for tomato soup from last summer. It brightened my gloomy rainy day immensely (they’re all gone now though, so…).
That’s right, I made these cookies a month ago. It’s taken me that long to get organized enough to post about them. But here I am.
You may remember that last Christmas I was pretty excited because food husband Sean bought me a little jar of Reese peanut butter chocolate spread from the US, something that wasn’t available in Canada. I spread some of it on some toast and added it to hot chocolate but, let’s be honest here… most of it was eaten straight out of the jar with a spoon. Because it’s good stuff.
But here’s the thing. Now you can get it in Canada! So no more cross border runs to Blaine, WA to get some Reese spread goodness. And now that I can get it any time, I don’t need to ration it or simply savour it with a spoon. Now I can use it in my baking just like I do with Reese Peanut Butter Cups and Reese Pieces.
When I created these cookies, I had the final remains of my garden’s raspberries and the first batch of wild blackberries from the backyard and it immediately made me think of peanut butter and jam (but with chocolate too). So I decided to make a PB&J cookie!
- 2 eggs
- ½ cup smooth or crunchy peanut butter
- ½ cup Reese Chocolate Peanut Butter Spread
- 1 cup softened margarine or butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chips
- 40 berries (you can use raspberries, blackberries or blueberries)
- Preheat oven to 375F.
- Cream together eggs, peanut butter, Reese Spread, margarine, both sugars and vanilla extract until light and fluffy
- Sift together flour, baking soda, and salt. Gradually add to the peanut butter mixture while stirring to mix well. Mix chocolate chips into the batter.
- Drop by spoonfuls onto greased cookie sheets or onto a silpat mat. Semi-flatten with a fork dipped in water. (don't flatten too much - they will spread)
- Press one whole berry into the centre of the cookie before putting in the oven
- Bake for 12-15 minutes until golden.
- Let cool on the pan for 5 minutes before removing them to finish cooling on wire racks.
You could also cut up cubes of peaches or apricots to sub for the berries or halve strawberries instead.
These cookies would go great with a glass of milk or a cup of tea but, my favourite way to eat them is with a big glass of icy cold lemonade. Toss in a few berries for a little more sunshine in your glass. You can even use frozen berries in winter!
Disclosure Notice: this post was sponsored by Hershey’s Canada. I was provided with product and monetary compensation for the purpose of creating an original recipe. But if you hang around these parts regularly, then you know already know about my Reese love affair!