Reece’s Peanut Butter Cup Cookies

You guys, I have some big news: I finally got the KitchenAid stand mixer I’ve been dreaming of for years! So naturally, I had to put it to use right away, and what better way to do that than to whip up a batch of big, cake-y and super-indulgent Reece’s Peanut Butter Cup Cookies (as requested by Harrison)?

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Whether it’s all thanks to my new mixer or not, this recipe ended up being surprisingly simple to pull off, and it made nearly 20 thick, rich and delightfully peanut buttery cookies that I ate way too many of. (No shame.)

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Because they’re pretty dense and cake-y, they’re best right out of the oven or within a day of baking, which keeps them from tasting a little dry. And even though you’re going to want to eat the entire batch at once, their flavor is so intense and delicious that one (or two!) at a time is more than enough.

Check out the recipe below, then bake these up for your first fall get-together. Trust me, you won’t be disappointed!

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Reece’s Peanut Butter Cup Cookies

Yield: 15-18 cookies (Recipe via The Baker Upstairs)

1 1/2 cups, plus 2 tablespoons all-purpose flour
6 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons butter, at room temperature
1/4 cup, plus 2 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
2 cups coarsely chopped peanut butter cups

1. Preheat oven to 350 F. Spray baking sheet with cooking spray or line with parchment.

2. In small bowl, whisk together flour, cocoa powder, baking soda and salt, then set aside.

3. In large bowl or bowl of a stand mixer, cream together butter, peanut butter, sugar and brown sugar until well combined. Add egg, vanilla and milk, and mix until combined.

4. Add dry ingredients and mix to form a thick dough. (If the dough is very dry and crumbly, add an extra tablespoon or so of milk to help it come together.) Gently fold in peanut butter cups, reserving about 1/4 cup.

5. Scoop large spoonfuls onto prepared baking sheet, and sprinkle with remaining peanut butter cups.

6. Bake 12-14 minutes, being careful not to over bake. Let cool on baking sheet for 10 minutes, then remove to cooling rack.

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Macarons + Makeup

Last night was a dream come true for me: Not only did I get to learn how to make macarons (one of my favorite sweet treats in existence!), but I also got to do it while celebrating a ton of amazing beauty products carried by QVC. I’m talking tarte eyeshadow palettes, philosophy lip glosses, Laura Geller blushes and bareMinerals lip colors, just to name a few.

And let’s not forget about the macarons. The class, which took place at the Manhattan Sur La Table and was led by the amazing Chef Cameca Bacchus, was super informative (I never knew there was so much to learn about egg whites!) and really hands on. So yes, that means I played a part in making every single one of the delicious macarons I took home + indulged in last night and this morning.

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I’m not 100 percent confident I could make macarons by myself at home (at least not the first couple of times), but it doesn’t mean I’m not going to give it a shot! Another thing I can’t wait to try out? All of the amazing beauty products I got to take home after the macaron-making class!

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Have you ever made your own macarons? If so, what’s your best tip for churning out the cutest + sweetest treats possible?