Chocolate Candy Cookies

Kisses 巧克力

三个礼拜的假期终于结束了，回到自己的家原来是最温暖的。因为时差，气候

的关系，身体变得非常虚弱，到现在都还没正式回复正常操作。看来还需要多一个假期。

今天忍不住了，一定要热一热炉灶。其实这个食谱早前已经在Bakerella盯上了，只是没去找这两款巧克力，这次出游，它们当然是纳入了我的shopping list里的一项啦。

喜欢巧克力和花生酱的朋友，又怎能抗拒这个有着浓郁花生和巧克力味的cookies呢！

Chocolate Candy Cookies

1 1/2 cups all purpose flour


3/4 teaspoon baking soda


1/2 teaspoon salt


1/2 cup butter, slightly softened


1 cup peanut butter


1 cup sugar
 ( I used 1/2 cup only)

1 egg


2 teaspoons vanilla


Hershey’s Kisses or Reese’s Peanut Butter Cups, or both

Method:                    

1. Preheat oven to 180C

2. Sift flour, soda and salt with a wire whisk and set aside.

3. Beat butter and peanut butter

4. Add sugar and beat until fluffy.

5. Add egg and vanilla.

6. Add flour mixture and combine.

7. Make dough into small round balls (each weight 14g) then roll the balls

    in sugar to coat.

For Peanut Butter Kisses:

            1. Place rolled balls on parchment paper covered baking sheet and bake for 8 to10 minutes.

           

            2. Remove from the oven and press an unwrapped Hershey’s Kisses candy  into the center of each cookie.

3.Transfer to a wire rack to cool.

For Peanut Butter Cuppies:

1. Press rolled balls into the cavities of a mini muffin tray.

2. Place an unwrapped Reese’s peanut butter cup into each.

3. Bake for 8-10 minutes.

4. Remove. Let cool and then drizzle with chocolate if desired.

Recipe adapted from :http://www.bakerella.com/chocolate-candy-cookies/

Reese's Peanut Butter Cup (miniature)

Press the peanut butter cup into dough 

Drizzle with dark chocolate if desired

就是在Hershey's Times Square店里找到了这两款巧克力

快点，快点来照一张相！圣诞期间，要早早来光顾，不然来晚了，还要站在冷风中排队进门。很夸张的！