It’s Thursday, the day after I became a 37 yr old. Now, I know, I know. Some of you are a little upset because you thought I was closer to 40 than that. In an effort to make it up to you, who have this grievance, I am giving you a favorite recipe.
Thirty Seven, after being thirty five and thirty six for so long felt, well, over the top. So, I thought it was appropriate to share a recipe for these cookies that I made for an event recently. They are called “Over the Top Reese’s Peanut Butter Cup Cookies.” Proportionally they are about as over the top as it felt to turn 37, which was a lot.
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Yesterday someone mentioned to me that, “It’s all down hill from here…” Oh yes, thank you ever so much for that encouragement. I guess it was more over the top than I knew…Once you’re up and over there’s not anywhere else to go than down. oh dear.
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These cookies seem to feel right for the Fall season, too. Although, truthfully when does chocolate and peanut butter not feel right? I wouldn’t know – I have an unconditional love for Reese’s cups or anything of the sort. YUM!
So, here is the recipe for you. If you felt deceived about my age, please accept this as a token of my sincere apology. And, I hope this makes things okay between us now.
Over the Top Reese’s Peanut Butter Cookies
3/4 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cups milk chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces1. Mix the ingredients down to the vanilla. Add soda, salt & flour. Fold in chocolate chips.
2. Using an ice cream scoop, scoop dough (these are big cookies!). place 6 scoops of dough on ungreased cookie sheets. use your hand & slightly flatten each scoop of dough. Cook for 12 minutes at 350.
3. Remove cookies from oven & lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to the oven for 2 more minutes. Cool on baking sheet for 2 minutes before placing on cooling rack.
Makes 18 cookies
Notes: I’ve used semi sweet chocolate chips or dark chocolate chunks. In place of the Reese’s pb cups, you could also use mini or regular M & M’s or Reese’s pieces. The photos here show my cookies with a combo of the mini cups and Reese’s pieces.
Also, I do make smaller cookies – using a scant 1/4 cup scoop. and by scant I mean I only fill the scoop about 2/3 full. – just be sure to watch the baking time if you make the smaller cookie – takes about 12 minutes, add the toppers, then bake another 3 or so…
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Enjoy! This recipe was given to me by my lovely and talented sister, Marilyn. 🙂
Originally posted October 4, 2012.
daily portion 
I would disagree with your downhill friend. I’ve heard differently. I heard life gets better with age from my older (and wiser) friends. I’m a little younger than you, but looking back, I have to say every year gets better! Bring it on, birthdays.
You crack me up, Melody!! I’d agree with Meg; you get better with age. It’s all about how you use the years you have. Thank you for being a great example of how to seize the time you have and use it for our Saviour’s glory. You are a precious 37 year old. If it’s any consolation, I’m older 🙂