Lately I've had a little obsession with Reese's Pieces. Despite my complete and utter love for chocolate, I'm clearly satisfied with just peanut butter. I've been sneaking bites of little pieces whenever I can. This obsession is one of the many reasons why I'm giving up sweets for the month of January. I just need a fresh start to 2014 and I thought a little less sugar would help me do so. I was doing really well until my brownie sundae Saturday. Whoops.
My room is currently a wall of boxes and all echo-y; oh, the joys of moving! I've been trying to get my packing done on the weekends when I have extra energy and the room turns into utter chaos. I took the time to organize boxes and the stack is taller than me; a little scary.
This is one of the recipes I've been saving in preparation for the big move since all my baking equipment is in the tower of boxes. I made these cookies in October! I facilitated a teacher workshop this fall and knew the best way to make a great first impression is to bake delicious cookies. Judging by the speed in which the cookies were consumed, they were hit.
The cookies were good cookies - perfectly soft and chewy with tons of crunchy Reese's Pieces and chocolate chips. A good cookie is a good cookie and these should join your regular rotation; I wish I had some now or at least in February when I'm eating sweets again!
Peanut Butter Cookies with Reese’s Pieces and Chocolate Chips Adapted from Averie Cooks Yield - 38 2-tablespoon cookies
1 egg 1 cup packed brown sugar 3/4 cup creamy peanut butter 1/2 cup butter, room temperature 1 tablespoon vanilla 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cup flour 1 1/4 cups Reese’s Pieces 1 cup bittersweet chocolate chips
- Preheat the oven to 350 ˚F and line 3 cookie sheets with parchment paper, set aside.
- Add the egg, brown sugar, peanut butter, butter, and vanilla to the bowl of a stand mixer with a paddle attachment. Beat until light and creamy. Scrape the bowl.
- Sprinkle in the flour, baking soda, salt, Reese’s Pieces, and chocolate chips. Mix on low until all the ingredients are evenly incorporated.
- Use a 2-tablespoon scoop to portion the dough. Leave the dough ball shape.
- Bake for 11-12 minutes or until just set. Do NOT over bake.
- Let cool completely before packaging, but definitely eat one WARM!