Residency is hard. I guess it’s just like anything else – there are good days and bad days. I finished my first 28 hour ICU call last night. It was an “easy” night, as far as call days are concerned so I’m a little worried about how I’ll survive when I have a “bad” night haha. I’m getting really good at doing things I don’t enjoy/don’t want to do. In medical school I had an attending who told us over and over, “It doesn’t get better, just different.”. I kind of agree with that, but I’m hopeful that at some point it will be “better”. Until then, I’ll just keep stress-baking ;). Cookies are a great choice for stress-baking, because there’s a lot of active time (compared to say a cake or pie). Multiple batches = more time in the kitchen watching your cookies bake through the oven door (which, by the way, can be very calming). Eating said cookies can also be calming ;). These cookies were some of the best cookies I’ve ever made! A chewy, peanut butter cookie with lots of chocolate chips, topped with chopped reese’s cups = AMAZING! Even if you’re living a stress-free life, you should give these cookies a try. I promise you’ll be glad you did…and your neighbors, family, friends, and coworkers will be too because this recipe makes a lot of cookies =). Enjoy!
Reese’s Cup Peanut Butter Cookies
3/4 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups all-purpose flour
12 oz. semi-sweet chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces
1. In bowl of stand mixer with paddle attachment, beat butter, sugars, and peanut butter until light and fluffy -about a minute. Add in eggs one at a time, beating well after each addition. Beat in vanilla.
2. Add soda, salt, and flour and mix until just combined. Fold in chocolate chips. Refrigerate dough 2 hours (or overnight).
3. Preheat oven to 350 degrees. Using and 1-1/2 tbsp scoop, place dough on lightly greased or parchment lined baking sheets. Bake for 6 minutes.
4. Remove cookies from oven and lightly press 2-3 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 4 more minutes, or until edges are lightly browned. Centers will not appear done but will set upon cooling. Cool on baking sheet 2 minutes before placing on cooling rack. (Bake time may vary depending on your oven, baking sheets, etc. Watch cookies closely! The key to great cookies is not overbaking.) Makes ~55 cookies.
*adapted from Real Mom Kitchen