Today I bring you Jesus Cookies. No, not these:
I don’t remember why my high school friends and I started calling these “Jesus Cookies,” but the name certainly stuck. I was racking my brain yesterday (and enlisting the help of friends and my mom) trying to come up with a better/more [socially] appropriate name for these suckers, but they are Jesus Cookies and that is it, folks. Maybe because they will make you yell “Sweet Jesus!” because they are THAT. GOOD. I’m not lying. This is coming from a non-sweets person, so you know it’s legit.
The dough comes together very quickly and easily, and the most labor-intensive part is actually peeling the peanut butter cups. So you have no excuses. Do I need to spell it out for you?
These are Valentine’s Day appropriate. These are birthday/break-up/congratulations/care package/anydamnday appropriate. They make it worth your while to own a mini muffin tin. My only warning? They are nutty addictive. But that’s why we have friends/coworkers/SOs to eat them up with us, right?
So call them PB&C cookies (thanks, Allison!) if that’s more your style. Just make them, because that should just be your style. Period. 🙂
Jesus Cookiesmakes between 40-48 cookies, depending on how much dough you eat 😉
- 1/4 lb unsalted butter (1 stick, room temp)
- 1/2 c white sugar
- 1/2 c brown sugar
- 1/2 c peanut butter (creamy or chunky, I used creamy this time but have used chunky with equal success)
- 1 large egg
- 1/2 tsp vanilla
- 1 1/4 c flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 13-oz pkgs peanut butter cups, completely unwrapped (doesn’t have to be Reese’s brand)
- Preheat your oven to 350°F
- Pop your unwrapped/peeled PB cups in the freezer (you can skip this if you want, but it helps a lot when it comes time to jam them into the hot cookies)
- In a large bowl, beat butter, sugars, and peanut butter until creamy (either with an electric or hand mixer). In a separate bowl, whisk together your flour, baking soda, & salt.
- Beat your egg and vanilla into the creamed butter/sugar mixture until blended.
- Slowly add your dry ingredients to the wet ingredients and mix for roughly 1 minute after it’s all combined.
- Spoon 1-inch mounts into your ungreased mini muffin tin (I like to roll them in my hands first to make them little balls)
- NOTE: Do not grease the tin (you can thank the butter and the p.b. for that!)
- Bake for 10-12 minutes or until lightly browned (they will puff up while they are in there)
- IMMEDIATELY shove those frozen PB cups into the cookies. This needs to be super quick. If your cups are frozen, this will be really easy. If they are room temp, they start melting around your finger as you push them in.
- Cool for about 10 minutes and remove from the tins.
- TIP: I find it easiest to give the cookies a gentle twist to release them before popping them out of the tins. That way you don’t have to mess them up by going around the sides with a knife. You have to be gentle when lifting them out, so that molten chocolate/pb doesn’t get all over the place.
From here, the choice is yours–eat them now, while they are delicious molten lava, or eat them when they are delicious and not melting all over the place. They are killer with a glass of milk (otherwise you might be a little like this poor dude). Warm, cold, whatever. JUST EAT THEM, you won’t regret it.