Peanut Butter Reese's Cookies adapted from Cookie Madness
4 tablespoons unsalted butter (room temperature)
4 tablespoons shortening
1/4 cup chunky or smooth peanut butter (chunky)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 scant teaspoon salt
1/2 teaspoon vanilla
1 large egg
1/2 teaspoon baking soda
2 tablespoons warm water
1 1/2 cups sifted flour (about 6 oz)
8 Reese’s peanut butter cups (the larger flat type)
Don’t preheat oven quite yet.
Cream butter, shortening and peanut butter together in a mixing bowl; Beat in granulated and light brown sugar, salt and vanilla. Beat in egg. Dissolve baking soda in warm water. Add to butter-sugar mixture and stir well. Stir in flour. Mix until dough is smooth. Wrap dough in plastic wrap and refrigerate 1 hour or until dough is firm enough to be workable.
Preheat oven to 350 degrees F.
Roll dough by hand into golf ball size balls. It helps to wet your hands while doing this...the dough won't stick by doing that; it also makes the dough move easier. Working one ball at a time, split ball in half, place a Reese’s in between halves and mold dough around candy to make a neat mound. Arrange on ungreased cookie sheets, leaving 1 to 2 inches between cookies. Bake for 15 minutes or until golden brown. Let cookies stand 10 minutes before transferring to wire racks to cool completely. Store in a tightly covered container.
Makes about 10 big cookies