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How Do I Choose the Best Professional Cleaning Service

Keeping your home clean can be an exhausting task, especially if you have to squeeze it in between the chaos and work and keeping your family in line. And if your life feels like it’s nothing but cleaning and tedious chores, perhaps it’s…

How to Keep Your Pool Clean Without Using Chemicals

The weather is getting hotter and hotter, and if you haven’t done it already, you are probably getting ready to open your pool and start the swimming season. Having a pool in your backyard is wonderful, but it requires quite some effort before you…

8 Ways to Make Food Shopping as a Parent More Bearable

No one is denying children aren’t the gift that keep on giving. But, as a parent, there are just some tasks in day to day adult life that shouldn’t be accompanied by kids. Namely the weekly food shop. Opening yourself up to a world of whining, potential tantrums and…

Reese's Peanut Butter Cup Cookies ~ www.TheBloggingMom.com ~

These Reese's Peanut Butter Cup Cookies were a big hit at my house. I found the recipe on the website The Boastful Baker. It was quick, easy, and they are filled with the Phillips family's two favorite things: chocolate and peanut butter.
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • about 16 regular-sized Reese’s Peanut Butter Cups, coarsely chopped
Directions
  1. Heat oven to 350 degrees.
  2. Line 2 cookie sheets with parchment paper.
  3. Whisk together the flour, baking soda and salt in a large bowl.
  4. Beat the butter and sugars until creamy with an electric mixer. Add the egg, vanilla and peanut butter and beat to combine.
  5. Gradually add the flour mixture and mix until just incorporated.
  6. Fold in the chopped peanut butter cups.
  7. Drop tablespoon-size balls of dough 2 inches apart onto the parchment lined cookie sheets.
  8. Bake until light brown around the edges, about 10-12 minutes.
  9. Transfer to baking rack and cool.
  10. Store in an airtight container for up to 3 days.

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