The weather here has been...uninviting to say the least. Icy and cold and just downright miserable. And with school having been cancelled yesterday - well, let's just say that added to my misery and stress. Nothing on my "To Do" list has really gotten checked off.
Jack is apparently suffering from cabin fever and constantly follows me around asking an endless amount of questions: "Hey, mom, what are you doing? Hey, mom, where are you going? Hey, mom, can I (insert just about anything imaginable here)?" The first few times it is kind of cute but after three days of it...needless to say it starts to wear on one's nerves.
I still have so much baking to do (after all, tomorrow night is our Christmas Eve), so I decided to put Jack to work. We made some super easy, super delicious peanut butter cup cookies. He loved "hepping" and I was able to check one set of cookies off my list.
Peanut Butter Cup Cookies
Refrigerated Pillsbury Peanut Butter Cookie Dough
Reese's Peanut Butter Cups
Preheat oven to 350 degrees.
Cut dough first into 1 inch thick pieces.
Then cut those pieces into quarters.
Spray a mini-muffin pan heavily and place one quarter in each of the openings.
Cook for 9-12 minutes or until golden brown and let them cool slightly.
While cooling (or while in the oven) unwrap Peanut Butter Cups**
(Jack loves this part!)
While cookies are still in the muffin tins, gently press Peanut Butter Cups into the center of each cookie.
Let cool a little longer and then carefully with a knife lift cookies out by the base and place on cooling rack.
Seriously, these cookies are so good. After all, who doesn't enjoy chocolate and peanut butter together?
**As a sidenote: I like to keep my Peanut Butter Cups frozen to reduce the amount of melting that takes place once in the cookie.