Good Eats and Sweet Treats from My Small Boston Kitchen

Reese’s Pieces Chocolate Chip Peanut Butter Cookies

I’m not sure about anyone else, but I’ve developed some weird shopping habits as pertains to certain baking ingredients. From time to time I’ll encounter either an ingredient I have a particular affinity for, or a seasonal item I’ve fallen in love with, and stock up on it like the end of the world is coming. I have this totally bizarre reaction and worry that if I don’t buy this thing right now, then I might never have another chance. While completely false (pumpkin reappears every fall, mint m&ms come every winter, and Reese’s Pieces are never out of style), it’s often enough motivation to drive a purchase, and I end up taking home things I really don’t need. I guess we all have our issues quirks?

Anyway, per typical Taryn behavior, I bought a bag of Reese’s Pieces several months ago for absolutely no reason at all. I like Reese’s Pieces, but I don’t really allow myself the indulgence of eating them on their own, so purchasing a whole bag was completely pointless without a reason or recipe in mind for their use. After they took up valuable cabinet real estate for several months, I finally decided it was time to do something with them. Cookies seemed the natural thing!

Reese's Pieces Chocolate Chip Peanut Butter Cookies recipe - Sweetly Serendipity

I made a delicious but very overcooked batch of peanut butter cookies a couple weeks before I made these ones, so seeking to redeem myself, I decided another batch of peanut butter cookies were in order. And what peanut butter cookie isn’t made better by the addition of Reese’s Pieces and chocolate chips?! (The answer is NONE.) And so, these cookies came to life.

Reese's Pieces Chocolate Chip Peanut Butter Cookies recipe - Sweetly Serendipity

I think I must have taken these photos at night, because the lighting is terrible (sorry!), and you can’t even begin to tell how fantastic and wonderful and amazing these cookies really are. You’d think after nearly 6 years of (intermittent) blogging, I’d have gotten the hang of this… alas, not the case! But listen to what I say not what I show you…. these cookies are outrageous.

Reese's Pieces Chocolate Chip Peanut Butter Cookies recipe - Sweetly Serendipity

Reese's Pieces Chocolate Chip Peanut Butter Cookies recipe - Sweetly Serendipity

If having lots of chunks in your cookie isn’t really your jam, then you might want to cut back on the Reese’s Pieces and chocolate chips here, but in my humble opinion, you can hardly have too many add-ins. These cookies are loaded with peanut buttery, chocolate chippy bits, but I think they’re pretty perfect like that. The rich cookie dough is soft and tender, which yields beautifully to every bite. I froze most of these cookies so they’d last longer (out of sight, out of mind!) and am still holding onto the last one or two, but I will absolutely be making these again. They come together easily, and will knock the socks off of pretty much anyone. Just trust me.

Reese's Pieces Chocolate Chip Peanut Butter Cookies recipe - Sweetly Serendipity

Reese’s Pieces Chocolate Chip Peanut Butter Cookies

Ingredients

  • INGREDIENTS:
  • 1 large egg
  • 1 cup brown sugar, packed
  • 3/4 cup creamy peanut butter (a stabilized brand, like Jif or Skippy, is best)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Reese's Pieces
  • 1 cup semi-sweet chocolate chips

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), cream together the egg, brown sugar, creamy peanut butter, butter, and vanilla extract on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl, and add both flours, baking soda, and salt, and mix on low speed until the dry ingredients are just incorporated, about 1 minute more. Be careful not to over mix Fold in the Reese's Pieces and chocolate chips until just incorporated.
  2. With a cookie scoop (I used the same size you'd use to make cupcakes - a medium/large scoop), divide the dough into equal mounds. I think I made 18 cookies. Place the dough mounds on a large plate or baking sheet, and flatten the mounds slightly. Cover the plate or baking sheet with plastic wrap, and refrigerate for at least two hours. The dough needs time to chill, otherwise the cookies will flatten too much during baking.
  3. When ready to bake, preheat your oven to 350 degrees F, and line a baking sheet with a silicone baking mat or parchment paper. Place mounds of dough at least 2 inches apart, and back for about 10-12 minutes (8-9 for a smaller cookie scoop), until the centers are set and edges are just starting to turn golden brown. Cookies will firm up as they cool! Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
http://www.sweetlyserendipity.com/dessert/cookies/reeses-pieces-chocolate-chip-peanut-butter-cookies/

 

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