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Ryan’s Cookies by Kaitlyn @ Wifessionals

I have the bestest bloggy friends in the world.  They know the way to my heart without even realizing they know the way to my heart!  Just take a gander at these cookies from Kaitlyn!!

Hi! I’m Kaitlyn and you’ll normally find me over at Wifessionals.
I was so excited that Jaime asked me to come over here and share with you today!

What a funny name for a cookie, you may think.
Well, when I was asked to come up with a recipe to be featured over at
Mom’s Test Kitchen,
I went to Ryan and asked,
“Is there any kind of dessert you want me to make?”
Ryan: Brownies. Or Peanut Butter.
I tried to explain to him that no one on the blog wants to see brownies made and ‘peanut butter’ is not a dessert.
So while he was out last week I created these little delights.
And Ryan approved.
Hence, why these cookies are called “ryan’s”.
Hey, if they can have sandies and savannah smiles – I can have ryan’s!
These cookies hold a little surprise:

Yes, peanut butter middles. These are like the Reese’s version of cookies.
If you want them plumper, don’t press them down as much. These have crispy edges but gooey centers.
You should throw your new year’s resolutions down the toilet and go make these….now.

ryan’s {cookies}

– makes 16 cookies –
3/4 cup all purpose flour
1/4 cup unsweetened cocoa
1/4 tsp baking soda
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
3 tbsp peanut butter
1 tbsp milk
1/2 tsp vanilla extract
1 egg
1/3 cup peanut butter
1/3 cup confectioners sugar
1// In a bowl, mix together the flour, cocoa, and baking soda.
2// In a separate bowl, mix the butter, sugar, brown sugar, and peanut butter together using an electric mixer.
3// Once light and fluffy, add in the milk, egg, and vanilla. Gradually beat in the dry ingredients and mix until smooth.
4// In another bowl, beat the confectioners sugar and remaining peanut butter. It will eventually be well mixed and end up in a large ball.
5// Preheat the oven to 375 degrees.
6// Take the “middles” mixture and make 1/2 tbsp balls. I took a tablespoon of “middles” dough and then split it in half to roll into a ball. Place all “middles” balls on a plate and set in the freezer for 10 minutes.
7// While middles are chilling, scoop 1 1/2 tbsp balls of the chocolate dough onto a plate. I have a 1 1/2 tbsp stainless steel scoop which made this easy.
8// After 10 minutes remove the “middles” from the freezer. Take one chocolate dough ball and press flat in your palm. Place one “middle” in the center and wrap the chocolate dough up and around the “middle”.
9// Place on an ungreased cookie sheet. Repeat with all of the chocolate dough balls and “middles”.
This only took me about 5 minutes to do all of them – don’t worry! It’s not hard!
10// Using a flat object (I used the bottom of a quart sized mason jar), press each dough ball down to flatten slightly. For chunkier cookies, barely press down!
11// Place cookie sheet in the oven and bake for 7-9 minutes.
Enjoy with a large glass of ice cold milk (:
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