Reese's Pieces Chocolate Cookies

Originally posted 11/16/13, updated 3/13/17

I would say that it's fairly obvious that I love sweet things, whether you actually know me in person or even if you just read the title of my blog. I am a big fan of peanut butter/chocolate combos in particular. (Surprisingly, I don't like regular Reese's much. Not a fan of their peanut butter. Reese's Pieces, however, are an entirely different story.)

So when I saw a recipe for Reese's Pieces Double Chocolate Chunk Cookies on one of my favorite blogs, I had to try it! 

I made a few changes (as you can see by the title alone), but we love this recipe! You could easily sub different things for the peanut butter chips/Reese's Pieces.... but I am really not sure why you would want to. ;) I also had to play with the baking time/ingredients, as the cookies were great on day one but get hard & dry quickly. Once I made some changes, that solved the problem! (I don't know what they are like past day 3 now.... they never make it that long!)

One tip I would like to stress: Be careful not to overbake these! They will get harder faster if you do. Ovens vary, but I would check them at 10-11 minutes. Since I made the change to the ingredients, I would recommend trying for 11 1/2 - 12 minutes; but again, ovens vary. 

Enjoy!

These are my favorite cookies to bake--this is definitely my current go-to recipe!

Remember, comments are loved!

Printable Recipe

Reese’s Pieces Chocolate Cookies

Ingredients

• ½ cup butter-flavored Crisco
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• ½ teaspoon pure vanilla extract
• 1 ¼ cups all purpose Flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ½ cup peanut butter chips
• ½ cup mini Reese’s Pieces *make sure you get Mini!!!*

Instructions

1. Preheat oven to 350°.
2. Place Crisco and sugars into a stand mixer, cream until well combined. Add eggs and vanilla, beating until well combined. 
3. Slowly add flour, cocoa powder, salt, cornstarch & baking soda. Hand mix in peanut butter chips and Reese’s Pieces.
4. Scoop dough (or form into balls) and place onto greased baking sheet. Bake for 11-13 minutes or until baked through. 
5. Let cookies cool for 5-8 minutes before transferring to cooling rack. Serve and enjoy.

Yield/Time

2 dozen

Prep/total time: ½ hour

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

146 calories each

Source (for original): Picky Palate

Double Chocolate Chip Cookies

So, first off, I have to apologize for the lack of posts lately... We found out we are having a girl (yay!), so I've been spending a lot of time in the evenings sorting boy clothes, getting it ready to sell, and then sorting the mountain of girl clothes I've bought. Between that, and being utterly exhausted... I haven't really been doing many new recipes. New ideas and taking photos requires energy that I just don't have! :) 

I did get some baking done this weekend, though...  I made this Sunday morning, before Nate & I had a fun date! Partly to 'pay' my mom for watching the boys... partly because I wanted chocolate. ;) 

I have a lot of variations on these cookies, and while these aren't always my go-to recipe, they are always a hit!

Remember, comments are loved! What's your favorite double-chocolate recipe?

Printable Recipe

Double Chocolate Chip Cookies

Ingredients

• 1 cup cold, unsalted butter, cubed *note: these were made with Crisco, but I've made them both ways. While I am a Crisco girl generally... this time, I decided that they are better with butter.
• 1 ¼ cups sugar
• 2 large eggs
• ½ cup cocoa powder
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cornstarch
• 2 ½ cups semi-sweet chocolate chips *This time, I only used 1 1/2 cups chocolate chips, the other half was Andes chips! They were great!

Directions

1. Preheat the oven to 350°. Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.
2. Add the flour, salt, baking powder, and cornstarch to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula. (The dough is very thick.)
3. Roll into small balls, and place on baking sheets a few inches apart. Flatten slightly. 
4. Bake 12-16 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Yield/Time

3 ½ dozen cookies

1 hour

Nutrition Facts

153

Source (for original): Love from the Oven

Strawberry Swiss Cake Roll

Let me preface this post by saying I'm not really a fancy kinda girl. (And now I have "Fancy" by Reba going in my head!) I'm a hillbilly, and quite happy about it. Once in a while though, I have the desire to try something that's fairly fancy. 

I've never made any "roll" before. No pumpkin roll, etc. However, I got silicon mats recently (some just before Christmas, and more for Christmas) and I thought that would make it easier, so.... I jumped out of my box. 

And whoa, was it worth it. This swiss cake roll is heavenly. You can use any freeze-dried berries or fruit, so you can change the flavor as desired. (I found strawberries at Aldi's, so that's what I went with.) Personally, I think that it could use more strawberry flavor, but that's a preference thing. 

I do think the use of silicon mats made this process much easier than without. If you don't have any, sub parchment paper in the pan and a clean towel for after the cake is done. 

Comments are loved! What's your favorite "fancy" dessert?

Printable Recipe

Strawberry Swiss Cake Roll

Ingredients

For the batter:

• 4 eggs, separated
• ½ cup + ⅓ cup sugar, divided
• 1 teaspoon vanilla
• ½ cup flour
• ⅓ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ⅓ cup water

For the Filling:

• ½ cup freeze dried strawberries, crushed finely
• 8 ounces cream cheese, room temperature
• ½ teaspoon vanilla
• pinch of salt
• 1 cup powdered sugar, divided
• 1 cup heavy whipping cream

For the Ganache:

• 3 ounces semi-sweet chocolate chips
• 6 tablespoons heavy whipping cream

For the Topping, optional:

• Redi-whip or cool whip
• fresh strawberries, chopped

Directions

For the cake:

1. Preheat oven to 350°. Line a 10”x15” jelly roll pan with a silicon baking mat and grease heavily.
2. In a mixing bowl, beat egg whites until soft peaks form. Slowly add in ½ cup sugar and beat until stiff peaks. Beat for 3 minutes, then add remaining ⅓ cup sugar and vanilla. Beat for 2 more minutes.
3. In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to a large bowl with the egg yolks. When thoroughly mixed, fold the batter into the egg whites a little at a time.
4. Spread batter into the prepared pan and bake for 12-15 minutes until toothpick come back clean and cake springs back when lightly touched.
5. Meanwhile, coat a silicone baking mat with powdered sugar.
6. When the cake is done, immediately invert it onto the mat. Remove the first silicone mat, and then roll up the cake starting at the narrow end. Let it cool completely.

For the Filling:

1. In a large mixing bowl using a whisk, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove to a separate bowl.
2. In a large mixing bowl, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, strawberry powder, vanilla, and salt.
3. Fold in whipped cream until combined.
4. Carefully unroll the cake. Spread the filling evenly over the entire surface and then roll the cake back up.
5. Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.

For the Ganache/Finishing:

1. Heat the whipping cream in microwave for 45 seconds or until hot, then add the chocolate chips. Cover and let it sit for two minutes; stir until smooth. Let the ganache cool slightly before pouring and spreading over the cake.
2. If desired, top with more redi-whip or cool whip and strawberries.
3. Slice and serve. Store leftover cake in the fridge.

Yield/Time

12 servings

5 ½ hours (start to finish)

Nutrition Facts

324

Source (for original): Spend With Pennies

Nutella Lava Cookies

I've been trying to do posts 3x/week, but Friday fell through the cracks. Mainly because of this nasty cold that's hanging around my house-- the boys are finally feeling better (I hope), but I still am suffering. There's been very little cleaning or baking around my house this past week... and a lot of sitting on the couch wishing I could take naps. Oh well, life as a mama goes on no matter what. ;)

I did manage to get some baking done yesterday, mainly because Nate was kind enough to let me nap for awhile. In the evening, the boys helped me make these Nutella Lava Cookies (with lots and lots of handwashing). I've made them before, and they are always a hit, but never remembered to take pictures. This time I did!

These things are amazing. I'm going to try a variation with peanut butter soon, but I haven't decided exactly what I want to do. Gabriel & I were discussing it yesterday, so I think he's going to help! I love how willing he is to help in the kitchen, and how fascinated he is with the whole process1

These are, like most cookies, best fresh out of the oven. A great alternative is about 10 seconds in the microwave. (However, don't put them in, hit the 30 seconds button, then get distracted.... oops.) They are called lava cookies for a reason-- warm, the Nutella in the center just OOZES out. It's amazing. I could eat half a dozen in one sitting, if it weren't for the massive amount of calories.

The one deterrent with these cookies is that they are time consuming. Give yourself time to make these! The Nutella scoops have to freeze for an hour, then the formed cookies have to freeze also. You can cut the time down to half an hour each if needed, but they are a lot harder to work with--I really recommend going the full hour.

Printable Recipe

Nutella Lava Cookies

Ingredients

• 12 tablespoons (24 ½-tablespoons) Nutella
• ¼ cup granulated sugar
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 ½ teaspoonful cornstarch
• 1 egg, room temperature
• ½ teaspoonful baking soda
• 1 teaspoonful vanilla
• ½ teaspoonful salt
• ⅓ cup unsweetened cocoa powder
• ½ cup butter, at room temperature *if you know me, I always substitute Crisco vs butter. Here, I am not sure how well it would work. If you try it, let me know!
• ½ cup semisweet chocolate chips, plus more for topping

Directions

1. Scoop out 24 ½-tablespoons of Nutella onto a sheet of parchment paper or silicon mat, then freeze them for 1 hour or until solid.
2. Whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.
3. In a large bowl, whip the butter until soft and fluffy, about 2 minutes. Add both sugars and mix together until well incorporated. Mix in the egg and vanilla, then gradually add cocoa powder.
4. Add the flour mixture and chocolate chips to the bowl slowly. Mix until everything is combined.
5. Divide dough into 24 equal portions. Flatten into circles, then place on baking sheet covered with parchment paper. Place frozen Nutella scoops in the center of the dough, and wrap dough around Nutella. Cover completely by rolling and forming balls. (This step must be done quickly. Remove only one or two Nutella scoops at a time from the freezer.) 
6. Sprinkle the tops with few additional chocolate chips and sea salt, if desired.
7. Freeze the balls for at least 1 hour.
8. Preheat the oven to 350° and space the balls 2” apart on baking sheet.
9. Bake for 8-12 minutes. Cookies will flatten out and get crispy on the edges but the center will still feel soft. Let the cookies rest for 15 minutes before removing to cooling rack or serving.

Yield/Time

24 (large) cookies

3 hours

Nutrition Facts

141/cookie

Source (for original): Gastro Senses

Remember, comments are loved! Have you ever tried a lava-style cookie before?

Double Chocolate Oatmeal Chocolate Chip Cookies

OK, you guys should realize by now that I have a serious love for cookies. I could've named this blog "Don't Judge Me for My Massive Cookie Recipe Collection" and it would be pretty accurate. (I refuse to show the size of the "desserts" collection of my recipe book here; you have to see it in person. I don't need photographic evidence for people to laugh at.)

If it's a cookie recipe, I'm probably willing to try it. OK, scratch that, unless it calls for ingredients I know I don't like, I'm definitely willing to try it. And even if it calls for things I don't like... I'll probably just make it to give to someone else. (Hello, anything with coffee.)

So, it's no surprise that I have tried quite a few variations of oatmeal chocolate chip cookies.

Of all the ones I've tried, this is my favorite. Try it, and it will be yours too. These cookies (that I have a bad picture of, sorry) are A.M.A.Z.I.N.G. They were the perfect consistency for oatmeal cookies. I'm guessing it's the combo of regular oats and quick oats, which I will be trying with any other oatmeal cookie recipes, assuming I ever remember.

Oh, and before I get questions on a regular oatmeal chocolate chip recipe... I actually don't have one that I think it satisfactory. I have a patient that sometimes brings in oatmeal chocolate chip cookies for us, and I haven't found any that compare. I've mentioned that I need the recipe, but no luck so far. (And FYI, patients that bake and bring goodies in are kinda my favorites. I work in a small town, and I really truly love all my patients, but if you've ever brought my cookies... I love you a little more. That goes for any of my friends/family, though. Food is love. I love you more if you feed me. I won't treat you any different, but I will love you more. For what that's worth.)

Printable Recipe

Double Chocolate Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened to room temperature *I almost exclusively use Crisco vs. butter, but for some reason I actually used butter here... and it turned out great. So, sticking with butter.
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup old-fashioned oats
• 1 cup quick oats
• ¾ cup semisweet chocolate chips
• 1 ¼ cup milk chocolate chips

Directions

1. Preheat oven to 350°. Line four large, rimmed baking sheets with parchment paper.
2. In the large bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
4. Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
5. Drop the batter by heaping tablespoon-sized scoops, or roll into balls, about 2” apart.
6. Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

Yield/Time

Approx 44 cookies

1 hour

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

145/cookie

Source (for original): Mel’s Kitchen Cafe

Remember, comments are loved! What's your favorite oatmeal cookie recipe?

Double Chocolate Junior Mint Cookies

I love Junior Mints. I could eat an entire box in one sitting, and be quite happy about it. (And have nice breath! See, if they give you good breath, it's a health food! .... right? No?) 

Anyways... I am always up for chocolate, and I am always up for Junior Mints. So once I saw this recipe, there was no going back. It's full of chocolate, with surprise bites of Junior Mints scattered throughout. You can't possibly go wrong! Unless, of course, you're one of the few people who are not big fans of Junior Mints.... like my husband. His reaction was pretty much "meh." Not a dislike, but he would never request that I make these.

However, my mama, who I inherited my massive love of Junior Mints from, absolutely loved these. I made these for her birthday a few years ago, and I think it completely made her day. It certainly made mine! 

My siblings & I don't do birthday presents for each other anymore, we haven't for quite awhile. (Now that we're all officially grown ups, at least in age.) The same goes for my mama, most of the time. She doesn't want presents, but she never turns down cookies. ;) Actually, her birthday is coming up next month, so maybe I'll make her another batch of these... we'll see what I find on Pinterest in the meantime! 

Note on the recipe itself: I've said this before, but freezing cookie dough is my new favorite thing. It makes a huge difference, especially with a recipe like this, with the crushed Junior Mints. It is a must for this, and you should definitely try it with some of your other cookie recipes!

Printable Recipe

Double Chocolate Junior Mint Cookies

Ingredients

• ½ cup butter flavored Crisco
• ½ cup sugar
• ½ cup light brown sugar, packed
• 2 large eggs
• ½ teaspoon pure vanilla extract
• 1 ½ cups all purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mini chocolate chips
• 4 ounce box Junior Mints

Directions

1. In a large mixing bowl, beat the Crisco and sugars until well combined. Add eggs and vanilla, mixing to combine. Add flour, cocoa powder, baking soda and salt, mixing to combine.
2. Stir in chocolate chips then smash in Junior Mints. All mints need to be completely smashed into the dough. Chill dough for a couple hours or overnight.
3. Preheat oven to 350°, and line 2-3 large baking sheets with parchment paper.
4. Form cookies into small balls, or drop by tablespoonful onto prepared cookie sheets, 1” apart.
5. Bake for 10-12 minutes, until baked through. (8-10 minutes for smaller cookies). If mints ooze out of cookies, use a butter knife to form cookies back to round shape right out of the oven when hot. Let cool for 5 minutes before transferring to cooling rack.

Yield/Time

2 dozen regular, 3 dozen small

1 hour + chilling time

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

158 (26 ct), 105 (39 ct)

Source (for original): Picky Palate

Remember, comments are loved! What your favorite cookie to give?

Brownie Batter Dip

I have a serious love for brownie batter, that no amount of salmonella warnings can deter. In the dorms in college, I made brownies at least every other week...then gave away most of the brownies. (To the point that the boyfriend of one of my friends just called me Brownie. I really don't think he knew my name.) I just wanted the batter!

I still have the tendency to eat more brownie batter than I should, but I found another source for my brownie batter--one that doesn't include the risk of salmonella. This dip is delicious, perfectly satisfies my craving for brownie batter, and is great to share! (In fact, this dip should be shared. It would be entirely too easy to eat the whole thing in one sitting. Plan on having friends over, or taking this to work or a party!)

This dip takes only minutes to prepare, and can be served immediately! Or, you can make it and store it in the fridge until the party--the texture is great even after being refrigerated for awhile!

Printable Recipe

Brownie Batter Dip

Ingredients

• 8 ounces cream cheese, softened to room temperature
• 1/4 cup butter, softened to room temperature
• 2 cups powdered sugar, plus more for a stiffer consistency, if needed
• 5 tablespoons all-purpose flour
• 5 tablespoons cocoa powder
• 2 tablespoons brown sugar
• 1 teaspoon vanilla
• 2-4 tablespoons milk
• Chocolate chips for garnish (optional)
• Pretzels, strawberries, graham crackers, animal crackers, apples for dipping

Directions

1. In a large mixing bowl, whip together the cream cheese and butter until light and fluffy, 1-2 minutes. Add 2 cups powdered sugar. Mix well.
2. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth.
3. Add additional milk, if needed, until desired consistency is reached. (Should be easy to dip.) Garnish with chocolate chips, if desired.

Yield/Time

2 1/2 cups (20 servings of 2 tablespoons each)

10 minutes

Nutrition Facts

140/2 tablespoons *I calculate nutrition facts for reference only, this is not done scientifically

Source (for original): Mel’s Kitchen Cafe

Remember, comments are loved! What's your favorite dip recipe?