Cheddar Biscuits

Ingredients

2 cups self rising flour
1/2 tsp Old Bay Seasoning
1 1/2 tsp garlic powder - divided
1 tbsp sugar
1/2 tsp salt  Coupons
1 cup cold milk
3/4 cup butter, melted - divided
1 1/2 cups shredded sharp cheddar cheese
1/2 tsp parsley flakes

Instructions

• Preheat oven to 400 degrees F.
• In a large bowl combine the flour, old bay seasoning, 1 tsp garlic powder, sugar and salt. Pour in 1 cup of cold milk and 1/2 cup(1 stick) of melted butter, stir with a sturdy spoon to combine. Add the cheddar cheese and stir to incorporate.
• Scoop with an ice cream scoop or two spoons onto a silicone lined (or parchment lined) baking sheet. Bake for 15 minutes.
• Combine the remaining 1/4 cup melted butter(4 tbsp), 1/2 tsp garlic powder and parsley in a small bowl. Brush on top of each biscuit when it comes out of the oven. Serve immediately. Enjoy!

Peanut Butter Cup Stuffed Chocolate Chip Cookies

Makes 16 extra large cookies


Ingredients
1 cup unsalted butter softened (226.8g)
1/3 cup creamy peanut butter (90g) I have NOT tried this with natural peanut butter
3/4 cup sugar (150g)
3/4 cup brown sugar tightly packed (150g)
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (380g)
2 teaspoons cornstarch or cornflour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
16 Reese's Peanut Butter Cups standard size



Instructions

• Place your Reese's Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.
• In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy.  Scrape sides of bowl.
• Add eggs and vanilla extract.  Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).
• In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.  
• Gradually add flour mixture to batter while stirring on low speed until completely combined.
• Stir in chocolate chips.  
• Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).
• Remove chilled dough from fridge and Reese's cups from freezer.  Remove peanut butter cups from their wrappers.
• Scoop dough by heaping 1 1/2 Tbs'-sized spoonful and press peanut butter cup sideways into the center.  Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed.  
• Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes.  
• Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
• Place cookie dough balls at least 2" apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.
• Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving.  Enjoy!