Formula Exchange–Double peanut butter nugget cookies
Contributed by Hershey’s® Foodservice
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| INGREDIENTS | LBS. | OZS. | METHOD |
|---|---|---|---|
| Butter or margarine, softened | 1 | Mix until well blended. | |
| Brown sugar | 2 | ||
| Reese's® Pourable Peanut Butter or Reese's Peanut Butter Sauce | 1 | 2 | |
| Eggs, whole | 8 | Add and mix well. | |
| Vanilla extract | 2 tsp. | ||
| Pastry flour | 1 | 9 | Combine; add and mix well. |
| Baking powder | 2 tsp. | ||
| Baking soda | 2 tsp. | ||
| Salt | 1 tsp. | ||
| Reese's Peanut Butter Cups, chopped | 2 | 4 | Add 12 ozs. to dough; set aside the remainder. |
| Total appr. wt. | 8 | 7 |
INSTRUCTIONS
Portion dough with a #40 scoop. Roll each cookie in remaining chopped Reese's Peanut Butter Cups. Place 2 ins. apart on ungreased cookie sheets.
Bake at 350°F for 11 to 13 minutes or until lightly browned. If using a convection oven, bake at 300°F for 7 to 9 minutes.
Yields about 8 1/2 dozen cookies
• Contributed by Hershey's® Foodservice
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