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@eman.al6876: من يالاهم ياما شلنا🤎#fyyyyyyyyyyyyyyyy #صوب_خليل_خلق_للجمله🎶❤🔥💔 #شتاوي_وغناوي_علم_ع_الفاهق #شعب_الصيني_ماله_حل😂😂 #ليبيا🇱🇾

Eman Al✨🧚🏻‍♀️
Eman Al✨🧚🏻‍♀️
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Tuesday 06 October 2026 12:09:31 GMT
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🍪 Loaded Peanut Butter Cup Cookies Thick, soft & bakery-style Makes: about 12 large cookies Ingredients * ½ cup (113 g) unsalted butter, softened * ½ cup creamy peanut butter * ¾ cup brown sugar, packed * ¼ cup granulated sugar * 1 large egg * 1 egg yolk * 2 tsp vanilla extract * 2 cups (250 g) all-purpose flour * 1 tbsp cornstarch * ½ tsp baking soda * ½ tsp baking powder * ½ tsp salt * ¾ cup milk chocolate chips * ½ cup white chocolate chips * ¾ cup chopped Reese’s Peanut Butter Cups * 6 Nutter Butter cookies, roughly chopped For topping * 6 Nutter Butter cookies, halved * 6–8 Reese’s Cups, halved * Extra chocolate and white chocolate chips Directions 1. Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. Beat butter, peanut butter, brown sugar, and granulated sugar for 2–3 minutes, until creamy. 3. Beat in the egg, egg yolk, and vanilla. 4. In another bowl, mix flour, cornstarch, baking soda, baking powder, and salt. 5. Add dry ingredients to the wet ingredients and mix just until combined. 6. Fold in milk chocolate chips, white chocolate chips, chopped Reese’s, and chopped Nutter Butters. 7. Scoop into large ¼-cup portions. Keep the dough balls tall rather than flattening them. 8. Press a Nutter Butter half, Reese’s half, and a few extra chips onto each cookie. 9. Chill the shaped cookies for 30–45 minutes. This is important for thick cookies. 10. Bake for 11–14 minutes. The edges should be set but the centers should still look slightly underbaked. 11. Leave them on the baking sheet for 10–15 minutes before moving#cookies
🍪 Loaded Peanut Butter Cup Cookies Thick, soft & bakery-style Makes: about 12 large cookies Ingredients * ½ cup (113 g) unsalted butter, softened * ½ cup creamy peanut butter * ¾ cup brown sugar, packed * ¼ cup granulated sugar * 1 large egg * 1 egg yolk * 2 tsp vanilla extract * 2 cups (250 g) all-purpose flour * 1 tbsp cornstarch * ½ tsp baking soda * ½ tsp baking powder * ½ tsp salt * ¾ cup milk chocolate chips * ½ cup white chocolate chips * ¾ cup chopped Reese’s Peanut Butter Cups * 6 Nutter Butter cookies, roughly chopped For topping * 6 Nutter Butter cookies, halved * 6–8 Reese’s Cups, halved * Extra chocolate and white chocolate chips Directions 1. Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. Beat butter, peanut butter, brown sugar, and granulated sugar for 2–3 minutes, until creamy. 3. Beat in the egg, egg yolk, and vanilla. 4. In another bowl, mix flour, cornstarch, baking soda, baking powder, and salt. 5. Add dry ingredients to the wet ingredients and mix just until combined. 6. Fold in milk chocolate chips, white chocolate chips, chopped Reese’s, and chopped Nutter Butters. 7. Scoop into large ¼-cup portions. Keep the dough balls tall rather than flattening them. 8. Press a Nutter Butter half, Reese’s half, and a few extra chips onto each cookie. 9. Chill the shaped cookies for 30–45 minutes. This is important for thick cookies. 10. Bake for 11–14 minutes. The edges should be set but the centers should still look slightly underbaked. 11. Leave them on the baking sheet for 10–15 minutes before moving#cookies
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