Crispy chewy brownie in a cookie form, these double chocolate cookies packed with Reese’s pieces make an irresistible chocolate and peanut butter treat.
It’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
But 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.
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?
Crispy chewy brownie in a cookies form, these double chocolate cookies packed with Reese’s pieces make an irresistible chocolate and peanut butter treat.
- 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
- In a mixing bowl add the melted butter sugar and vanilla extract. With the paddle attachment on stir on low speed to combine.
- Add the eggs one at a time, mixing well.
- In a separate bowl combine the cocoa powder, flour, baking powder and salt.
- Slowly, on low speed, mix the dry ingredients into the wet ones.
- With a spatula fold in the chocolate chips and Reese's pieces.
- Refrigerate the cookie dough for at least 30 minutes up to one hour.
- In the meantime heat the oven to 350°.
- Line 2 cookie sheets with parchment paper.
- With a medium ice cream scoop drop cookie dough on the prepared baking sheets.
- Bake in preheated over for 8 minutes.
- 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.
Looking for more chocolate and peanut butter ideas.