In the early days of mankind, humans discovered a way to reach near god-like levels by combining peanut butter and chocolate. Then a genius (who I can only assume is named Reese) created the Reese's Peanut Butter Cup. But man was lazy, and preferred to eat things in handfuls without getting melted chocolate all over, so Reese's Pieces were created and humanity reached its zenith (a level managed again only with the creation of cookie dough ice cream).
I knew I was going to need one ridiculous cookie to compete with the Lemon Ricotta Blackberry Muffins for my Office bake-athon and care package assembly. As a result, I called upon these peanut butter and chocolate discs for help. Plus, I figured this would be an awesome way to trick people with peanut allergies into thinking they were having safe, unassuming M&M cookies.
Reese's Pieces Cookies
Adapted from Emeril's Giant Chocolate Chip Cookie Cake
Time: 30 minutes
Servings: 2 dozen cookies
1 cup butter, room temp
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
2 cups plus 2 tbsp all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups milk chocolate chips
Loads of Reese's Pieces
|I find I'm quite liberal with my interpretation of cookie dough sizes.|
- Preheat the oven to 375 F. Line baking sheets with parchment paper.
- Cream the butter and sugars together with a stand mixer until light and fluffy.
- Beat in the eggs and vanilla.
- Whisk the flour, baking soda and salt together in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture until incorporated.
- Stir in the chocolate chips and Reese's pieces with a rubber spatula.
- Realize that even an absurd looking amount of Reese's pieces is not nearly enough and pour more in.
- Place ~ tbsp sized drops onto the lined baking sheets.
- Bake for 8-12 minutes until they start to brown.
- Let rest on the cookie sheets for 5 minutes to crisp up the bottoms then transfer to wire racks to finish cooling.
Somehow, I managed to create the best of both worlds with these cookies and generate both chewy and crunchy varieties thanks to what I will refer to as the magical oven of mystery and wonder (sadly, walking in to it does not lead to a Narnia like world). It's important to make sure that you load these up with as many chocolate chips and Reese's Pieces while still adhering to the laws of physics (more specifically, the law of conservation of mass). Essentially, you have an amazing chocolate chip cookie stuffed with all the peanut buttery goodness you could have ever hoped for as a child. In the eternal battle for cookie supremacy, these managed to even outdo the fabled M&M variety.
The Super Bowl Cookie Cake Mutation
|Sure, it looks tasty, but it could use more unnecessary sugar.|
Indeed, this proved to be the case, as this cookie cake easily swept the floor with the spectacular cookies. The cake form allowed for a gooier center that was highly addictive. Plus, cheap icing in a chez whiz like bottle has always been a favorite of mine. In order to transform this recipe into a proper cookie cake, simply pour the batter into a round baking dish and bake for 20-25 minutes until browned.
|One day, I will blow the world's collective mind by creating the world's first combination ice cream cookie cake (no, cookies and cream doesn't count).|
Check back soon for the thrilling finale to our Office Marathon Bakeathon: Eggless Oatmeal Chocolate Chip Raisin Cookies.