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Vanilla-infused sugar — European baking, whipped cream, dusting
Light brown sugar — chocolate chip cookies, brown butter, sauces
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Vanilla-infused sugar — European baking, whipped cream, dusting
Light brown sugar — chocolate chip cookies, brown butter, sauces
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
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for the cookies, cream together the shortening and brown sugar until it is light and fluffy. beat in the milk, vanilla, and egg. next, stir in the flour, baking soda, and salt. stir till well combined. next slowly mix in the chocolate chips. using a cookie scoop, drop about 1 tablespoon of cookie dough into the holes of a greased mini muffin tin. (i sprayed the pan with bakers joy and the cookies came out so easily). bake the cookies at 375f for 8-9 minutes. when done cooking immediately press 1 mini reeses peanut butter cup into each cookie. allow the cookies to sit in the muffin tin for about 5 minutes then remove them from the pan and transfer to a wire cooling rack and let cool completely. this recipe will make 24-36 mini cookies.