(I mean literally. Just last month, I signed up for a pregnancy-related class online…turns out, it was in New Hampshire and clearly marked as such on the website. The kind accounting office at St. Joe’s Hospital in that fine state emailed me the next day to ask if I, with my Minnesota credit card and corresponding address, really meant to sign up for this class….they kindly refunded the money.)
Like I said – hijacked.
Anyway, despite the fact that I’ve got a serious case of baby brain, I’ve tried not to let that take over this blog, other than a few mentions and pictures here and there. But of the few cravings I have had with this pregnancy (limes! oranges! lemon! citrus of any kind! chips and guac! ribs!), probably the most overpowering has been for chocolate and peanut butter.
I had a few weeks of taking a spoonful of peanut butter, sticking a handful of milk chocolate chips to it, and spooning the entire thing in my mouth (c’mon, you know you’ve done it…right?…anyone?) before I determined that there had to be a better way.
And there is. There certainly is. These cookies are the answer to your every chocolate and peanut butter need. Not as rich as downing straight Reese’s peanut butter cups (the cookie-cup surrounding mellows out the richness a little), you can totally eat at least three of these before the sugar catches up with you. These are basically a peanut butter cookie turned into a magical mini-muffin shape…then filled with a entire Reese’s peanut butter miniature cup. They come together really easily and are fun to make with kids; the kids we made them with got a kick out of rolling the dough into balls…”like playdough!”
And I know you can’t look at all those naked Reese’s on the counter in this picture…
So, in honor of this baby-driven craving of mine…I thought I’d share a couple of pregnancy-related puns that have made me giggle the last few weeks. Both of them have to do with urine (my apologies), but that’s the kind of high-class blog this is.
Pregnant women have full bladders…and from time to time are known to let some go when sneezing, which has now turned into “peezing” in our vocabulary….upon any sneeze, Eric just says “gesund-wipe” to be safe.
(recipe from All Recipes )
(yields 40 cookies)
These peanut-butter-cup-stuffed cookies come together really quickly. A simple peanut butter cookie dough is baked in mini-muffin tins. Peanut butter cups are placed into the middle of each cookie immediately after removing the cookies from the oven. They need to cool a bit before being popped out of the pan, or if you can't wait, use a spoon and eat the winning combo of cookie and peanut butter cup immediately.
1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. peanut butter
1/2 c. packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. milk
40 miniature milk-chocolate peanut butter cups, unwrapped (one family bag of 19.75 oz. has about 65 cups)
Preheat oven to 375*.
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an greased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball while the cookies remain in the muffin pans.
After they've cooled (the chocolate has set), remove from the pan. [I let my muffin tins sit on cooling racks for about 25 minutes before removing the cookies from the pan.]
These will keep well for about 3 days in an airtight container. If you're wanting to store them longer, I would put them in a sealed container in the refrigerator.