Reese’s pieces double chocolate cookies

Crispy chewy brownie in a cookie form, these double chocolate cookies packed with Reese’s pieces make an irresistible chocolate and peanut butter treat.
Crispy chewy brownie in a cookie form. Double chocolate cookies packed with Reese's pieces from Roxanashomebaking.comIt’s the second week of the new year and most of you are still probably sticking to your new year’s resolutions. Pretty much every year I make a list with resolutions, just so I can ditch it few days later. This time it was different. I made no list. I wanted one thing. To be more organized.

It’s funny, because I’m so far behind. We’re in the middle of the month and this is my second post. I haven’t yet wrote a “best recipes of 2013″ post and have not even opened the brand new planner I received for Christmas. Yeah, I have this organized thing under control NOT

Double chocolate cookies packed with Reese's piecesBut my lack of organizing skills didn’t stop me from making cookies. Double chocolate cookies. Or better than brownies cookies. Whatever you wanna call them you should whip up a batch soon.

The original recipe comes from an old Hershey’s cookbook for fudgy brownies but after a few tweaks I turned them into irresistible double chocolate cookies packed with 1 cup of Reese’s pieces. I love these colorful Reese’s pieces. They add just a touch of peanut butter. If you don’t have Reese’s pieces you could use Reese’s peanut butter chips or for a nut free option use just chocolate chips.

Crispy chewy brownie in a cookie form. Double chocolate cookies packed with Reese's pieces

Unlike other brownie cookies, this recipe doesn’t call for melted chocolate. Instead melted butter is used and 1/3 cup unsweetened cocoa powder. Eggs, sugar and flour are added and in the end fold in Reese’s pieces and chocolate chips.

If you prefer, you could only add half of the Reese’s pieces and use the remaining ones to press into the cookie dough before baking. I tried  either way and both time the cookies were gone in no time. It’s just a personal choice.

The cookies have crispy edges with the center is rich and fudgy. The addition of the peanut butter pieces and the chocolate chips add a little of crunchy texture to the cookies.

It’s very important not to overbake the cookies. Bake them just for 8 minutes! The edges are set while the center is still soft. No worries. It will bake and set as the cookie cools down. Overbaking them will result in dry cookies, and who wants that?

Reese’s pieces double chocolate cookies recipe

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 1 hour

Yield: 2 1/2 dozens

Reese’s pieces double chocolate cookies recipe

Crispy chewy brownie in a cookies form, these double chocolate cookies packed with Reese’s pieces make an irresistible chocolate and peanut butter treat.

Ingredients

  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup unsweetened Hershey's cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 cup Reese's pieces
  • 1/2 cup Hershey's semisweet chocolate chips

Instructions

  1. In a mixing bowl add the melted butter sugar and vanilla extract. With the paddle attachment on stir on low speed to combine.
  2. Add the eggs one at a time, mixing well.
  3. In a separate bowl combine the cocoa powder, flour, baking powder and salt.
  4. Slowly, on low speed, mix the dry ingredients into the wet ones.
  5. With a spatula fold in the chocolate chips and Reese's pieces.
  6. Refrigerate the cookie dough for at least 30 minutes up to one hour.
  7. In the meantime heat the oven to 350°.
  8. Line 2 cookie sheets with parchment paper.
  9. With a medium ice cream scoop drop cookie dough on the prepared baking sheets.
  10. Bake in preheated over for 8 minutes.
  11. The cookies may seem undone, but they will continue to bake once out of the oven. Leave the cookies for 10 more minutes onto the baking sheets before transferring to cooling wire racks.
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Looking for more chocolate and peanut butter ideas.

Peanut butter and Nutella cookies 

Peanut Butter Nutella Cookies

Peanut Butter Candy Bars 

Peanut Butter Candy Bars

Fudge filled irresistible peanut butter cookies 

Fudge filled irresistible peanut butter cookies

Happy Baking,

Roxana

Roxana
Hi! I'm Roxana, busy mom and wife. I'm a self-taught baker, wanna-be photographer and the writer behind this blog.
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Comments

  1. Ellen says

    HI Roxana,

    I wanted to express my opinion re: your health bar recipe.
    You state that this is gluten free.
    Oatmeal has gluten unless you are using the pure form, like Bob’s Red Mill.
    Most oats today are cross contaminated with a tiny bit of wheat.
    This could be quite trouble sum for those with celiac disease.

    Your recipes look really good and I look forward to trying some for
    my friends. I’m gluten intolerant.
    You may wish to google in oatmeal and this will give you new information.

    Thank You,

    EB

    • says

      Hi Ellen,
      All of the gluten free recipes shared on my blog using oats are made with gluten free rolled oats from Bob’s Red Mill. I have friends who are gluten intolerant and I know those are the only oats I can use.

      Hope you’ll try some of my recipes!
      Best,
      Roxana

  2. says

    This recipe sounds fabulous!!

    You ROCK for linking up this week to Tip Me Tuesday. {high fives}

    Just a heads up, Tip Junkie can help you index your blog more effectively if you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room!

    Simply login and click “add a project” on your profile page to get started. {yep I’ve got your back!}

    ~ Laurie {a.k.a. the Tip Junkie}
    Link ~ http://www.tipjunkie.com/how-to-add-a-craft-room-project-on-tip-junkie

  3. RenePF says

    These were terrific! But, let’s be honest here, when you combine a lot of butter and chocolate, what’s not to love. I followed the recipe with precision, but I had to bake them for 12+ minutes so that they weren’t falling-apart gooey, even after resting on the baking sheet for 10 mins.

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