…is exactly how I feel after downing way too much cookie dough. I’ve duped myself into believing there’s no way raw eggs could ever harm me. Plus, the dough always tastes better than a baked cookie.
Am I right?
When my parents came to visit, my mom told me as she reads the blog more and more, she realized I eat too much peanut butter. And she told me other friends and family have said the same thing to her. She asked me if I thought she had deprived me of peanut butter.
Heck no! I just eat a ton more of it now She raised me on Jif, but I’ve got a special place in my heart now for Teddie.
So, Mama, what about the amount of chocolate I eat? Too much?
I’m sure it all evens out when you combine chocolate and peanut butter.
These cookies are super fudgy, and to make them even more stuff-your-face-worthy, I sandwiched cookie dough with a white chocolate Reese’s cup. I know, I didn’t know they even existed!
White Chocolate Reese’s Stuffed Chocolate Fudge Cookies (makes approx. 28 cookies)
- 2 sticks butter, softened
- 1 c. natural cane sugar
- 3/4 c. packed dark brown sugar
- 2 eggs
- 1 T vanilla
- 1 3/4 c. flour
- 1 t baking soda
- 1/2 t salt
- 1 c. cocoa powder (1/2 c. dark cocoa powder + 1/2 c. regular cocoa powder)
- 1 3/4 c. chocolate chips (mix of semi-sweet and dark)
- 24 white Reese’s cups
Preheat oven to 350F. In a large bowl, cream together butter and sugars until fluffy. Add in vanilla and eggs until just combined. In a separate bowl, mix together baking soda, salt and flour. Add in cocoa powder and dry ingredient mixture until well combined. Fold in chocolate chips. Take a tablespoon-sized amount of cookie dough and push a peanut butter cup in the middle of the dough. Place another tablespoon-sized amount of cookie dough on top and press dough down and around cookie until candy is completely covered. Place cookies about two inches apart on a lined/greased cookie sheet. Bake for 10-15 minutes or until cooked through. Let cool for 10 minutes. Enjoy!