Reba McEntire’s Boyfriend Begs Her to Keep These ‘Addictive’ Salted Chocolate Chip Cookies in the House (Exclusive)

“I used to offer these cookies to my friends until my boyfriend Rex said, ‘Would you please quit giving those away? They’re way too good!’” the singer tells PEOPLE

Reba McEntire’s Boyfriend Begs Her to Make These Salted Chocolate Chip Cookies. Photo:Fred Hardy II; Robby Klein Photography from NOT THAT FANCY by Reba McEntire

If Reba McEntire and her boyfriend Rex Linn squabble, cookies are at the core of the issue.

“I used to offer these cookies to my friends until my boyfriend Rex said, ‘Would you please quit giving those away? They’re way too good!’” the country singer tells PEOPLE.

McEntire (who guest edited PEOPLE’s Food pages in this week’s issue) and the CSI: Miami actor have known each other since 1991, and in 2020 they became romantic.

Keeping these cookies in the house might just be the secret to their loving relationship.

Reba McEntire and her boyfriend, Rex Linn, in Italy.Reba McEntire Instagram

“They’re seriously addictive, and the key is the flaky salt on top,” McEntire says of the recipe included in her new Not That Fancy cookbook (out Oct. 10).

For more on Reba McEntire, pick up the latest issue of PEOPLE, on newsstands now, or subscribe here. 

Reba McEntire’s Salted Chocolate Chip Cookies.Fred Hardy II

Reba McEntire’s Salted Chocolate Chip Shortbread Cookies

1 cup (8 oz.) salted butter, at room temperature

½ cup packed light brown sugar

¼ cup granulated sugar

1 tsp. vanilla extract

2¼ cups all-purpose flour

¾ cup semisweet and/or bittersweet chocolate chips

1 tsp. flaky sea salt

1. Beat together butter, brown sugar, granulated sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes. Reduce to medium low. Add flour in two batches, waiting until first addition is fully incorporated before adding the next; beat until just combined, scraping sides of bowl as needed. Gently stir in chocolate chips.

2. Divide dough evenly between two large sheets of plastic wrap. Shape each dough into 2 logs (1½ inches in diameter and 6 inches long). Twist ends of plastic wrap until taut and uniform in shape, and then gently roll logs to smooth out edges. Chill in refrigerator until firm, at least 2 hours.

3. Preheat oven to 350° with racks in upper and lower thirds of oven. Line 2 large rimmed baking sheets with parchment paper. Remove logs from plastic wrap; slice each into ½-inch-thick rounds. Arrange 1 inch apart on baking sheets. Sprinkle each with a pinch of flaky salt. Freeze until firm, about 10 minutes.

4. Bake until edges are golden brown, 15 to 18 minutes, rotating position of baking sheets halfway through. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Makes: 12
Active time: 25 minutes
Total time: 2 hours, 50 minutes