The last few things I’ve made (the Sweet Zucchini Cupcakes with Cream Cheese Frosting and the Mint Chocolate Chip Ice Cream Cone Cupcakes) were a huge flop with Kid. He licked the cream cheese frosting and gave me a look like WhatTheFuckIsThisShit. The mint frosting didn’t fair any better.
So I made these just for my son.
Yields: 3 dozen
1/2 cup shortening
1/2 cup butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1 tsp vanilla
2 1/2 cups all-purpose flour
2 cups Reese’s Pieces baking chips
Beat shortening and butter until smooth. Add the brown sugar, granulated sugar, and baking soda. Mix in eggs until well incorporated. Add vanilla and mix well.
Mix in flour, 1/2 cup at a time. Fold in Reese’s Pieces.
Using a 1″ cookie scoop, drop dough onto a cookie sheet. Bake at 375 degrees for 8-10 minutes. Let cool 5 minutes then transfer to wire rack. Allow to cool completely.
Peanut Butter Buttercream
(based on Wilton’s Buttercream recipe)
1/2 cup vegetable shortening
1/2 cup unsalted butter
1 teaspoon vanilla extract
4 cups sifted confectioner’s sugar
3 tablespoons milk +
1/2 cup of peanut butter
In large bowl, cream shortening and butter. Add vanilla. Gradually add sugar, alternating with milk. Mix in peanut butter. Add additional milk, 1 tablespoon at a time, until desired consistency is reached. Try to keep the frosting on the stiff side. You don’t want it to ooze out of your cookies on your first bite.
Hope everyone had an enjoyable Labor Day.