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

M&M Cookie Pie

So, on one of the blogs I read, she shared a recipe called "Kitchen Sink Skillet Cookie." It's very similar to my Heavenly Skillet Cookie. I liked the look of the new recipe, but decided to play with it a bit and combine some ideas. This was the result!

This is, without a doubt, perfect. And since it was a combination of a couple different recipes, it needed a name! Adrian didn't really come up with anything (but hey, he's only 2 1/2, so...). Gabriel, however, came up with the name "M&M Cookie Pie." (And let me tell you, he was pretty proud of himself!)

However, as to the name-- it doesn't have to be M&M's! Use Reese's Pieces, chocolate chips, butterscotch chips, whatever... (Gabriel does strongly recommend M&M's though! And Adrian doesn't recommend any changes either.) ;)

Remember, comments make the pregnant lady happy! What's your favorite skillet dessert recipe?

Printable Recipe

M&M Cookie Pie

Ingredients

• 10 tablespoons unsalted butter
• ½ cup + 2 tablespoons brown sugar
• 2 large eggs
• ¾ teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup old-fashioned oats
• ¾ teaspoon salt
• ¾ teaspoon baking soda
• 1 cup mini M&M’s
• 1 cup chocolate chips
• ½ cup white chocolate chips
• ½ cup peanut butter

Directions

1. Preheat oven to 350°, and spray cast iron skillet (or 9”x9” pan) with cooking spray.
2. In a large microwave-safe bowl, melt the butter. Add sugar, eggs, and vanilla; whisk to combine. Add flour, oats, baking soda, salt; mix well. Add in M&M’s and chips. Reserving a heaping cup, press the dough into the skillet. Set aside.
3. In a small microwave safe bowl, melt peanut butter til runny. (Approximately 30 seconds.) Pour peanut butter over the pressed dough. Drop tablespoon-sized chunks of the reserved dough into the skillet.
4. Bake for 20-25 minutes, or until edges begin to barely crisp up and most of the top surface of the cookie has set. The center may not be completely set. Careful not to overbake! 

Yield/Time

12-16 servings

45 minutes

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

471 (12 servings)/354 (16 servings)

Source (for original): Picky Palate & Averie Cooks

Muddy Buddies

I think Muddy Buddies are one of the classic things that everyone has tried, and basically everyone loves. I've slightly adapted the original Chex recipe... because the original does not have enough of the chocolate/peanut butter coating! (Of course, you know I would think something needs more chocolate & peanut butter!)

I will admit, though--for years, growing up, we always called this puppy chow! I didn't start calling it muddy buddies until maybe middle school. I kept referring to it as puppy chow, and a few friends looked at me like I was crazy, they had absolutely no idea what I was talking about. ;)

If you usually do the traditional recipe, I really recommend trying this. The extra coating is great!

Remember, I love comments! That makes me feel loved. :) What's your favorite Chex Mix or Muddy Buddy recipe?

Printable Recipe

Muddy Buddies

Ingredients

• 9 cups Chex
• 1 ½ cups Semisweet chocolate chips
• ¾ cups peanut butter
• ¼ cups + 2 tablespoons margarine/butter
• 1 ½ teaspoons Vanilla
• 3 cups powdered sugar

Directions

1. Pour cereal into a large bowl, set aside. In a large bowl, combine chocolate chips, peanut butter, and margarine. Microwave until smooth, stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.
2. Pour cereal mixture into a large container with powdered sugar. Shake until all pieces are well-coated, spread on waxed paper to cool.
3. Sprinkle with extra powdered sugar, if needed.

Yield/Time

Approximately 13 cups

<30 minutes

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

218 calories per ½ cup

Source (for original): Chex

Irresistible Peanut Butter Cookies

This is another one of those "wait, I haven't shared that yet?" recipes. I made some the other day, for my husband. These are Nate's favorites, and I like to be on his good side. ;) (Plus, if I occasionally bake something that his favorite, he doesn't complain much about all the other baking I do!) 

These cookies are one of the classic recipes that my mama's been baking since before my memory even starts. (Quite likely before I was even born.) They are definitely Nate's favorite cookie. He's not much of a cookie person, but he loves these. They are perfectly soft, and basically irresistible. (Thus, the name!) 

Printable Recipe

Irresistible Peanut Butter Cookies

Ingredients

• ¾ Cup creamy peanut butter
• ½ Cup butter-flavored crisco
• 1 ¼ Cup firmly packed light brown sugar
• 3 Tablespoon Milk
• 1 Tablespoon Vanilla
• 1 Egg
• 1 ¾ Cup Flour
• ¾ Teaspoon Salt
• ¾ Teaspoon baking soda

Directions

1. Preheat oven to 375°. 
2. Combine peanut butter, crisco, brown sugar, milk, and vanilla in a large mixing bowl. Beat at medium speed with mixer until well blended. Add egg; beat until blended. 
3. Combine flour, salt, and baking soda. Add to mixture at low speed, mix until blended. 
4. Drop by teaspoonfuls onto ungreased (lightly floured) baking sheet. (Alternately, roll with floured hands.) Flatten slightly with criss-cross pattern with fork. 
5. Bake for 6 ½ - 8 minutes, cool.

Yield/Time

3-4 dozen small

1 hour

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

Calories: 95/40 cookies

Source (for original): my mom

Remember, comments are loved! Share favorite cookie recipes with me!

Chocolate Peanut Butter Fudge

Before you get all judgey, remember that you're not supposed to judge me for my sweet tooth.

Yes, I'm making fudge.

Yes, it's only October.

But, I noticed the marshmallow creme in Aldi's last week getting groceries.... and I couldn't resist. ;) Don't worry, there's more fall recipes coming soon! I need to make Pumpkin Bread, and share my recipe for Apple Betty, and quite a few others. (We went to an orchard Saturday, and got half a bushel of apples. I haven't even decided what I'm doing with half of them!) 

So even though I'm getting a jump start on the Christmas sweets, I have a good reason. (The good reason being that I noticed it at Aldi's.) 

If you've ever made fudge, you've probable seen this recipe before. It's the classic Fantasy Fudge recipe on the brand Marshmallow Creme jars. They apparently changed it a few years ago, but thankfully you can find the original recipe online. (I wouldn't know though, I'm too cheap to buy brand unless it's on sale.) This is, truthfully, the best fudge I've ever had. I like the stuff we get in Traverse or at Mackinaw, but this is better.

You can make it with or without peanut butter, and there are SO many ways to vary this. As I make more throughout the holidays (and actually get pictures of the variations) I'll post more. The white chocolate with candy cane chunks and peppermint are always a hit! ;) 

Printable Recipe

Chocolate Peanut Butter Fudge

Ingredients

• 3 cups sugar
• ¾ cup margarine *some people say you can use butter... I have never had success.
• ⅔ cup evaporated milk
• 12 ounces semi-sweet chocolate chips
• 7 ounces marshmallow creme
• 1 teaspoon vanilla
• ½ cup creamy peanut butter *exclude if plain chocolate is desired

Directions

1. Line a 13”x9” pan with aluminum foil, leaving excess hanging over the edge for handles.
2. Mix sugar, butter, and milk in a 3 quart saucepan over medium heat. Stir until the sugar dissolves and butter melts; insert candy thermometer (if using--I always recommend using one!!). Slowly bring to boil. Boil for 5 minutes or until candy thermometer reaches 234°; remove from heat.
3. Quickly stir in chocolate chips until thoroughly combined. 
4. Add marshmallow cream and vanilla, stir until marshmallow cream is combined.
5.  Add peanut butter; stir to combine.
6. Pour fudge into prepared pan; cool. Once completely cooled, remove foil from pan. 
7. Place fudge on cutting board to cut.

Yield/Time

3 pounds (approximately 100 pieces)

20 minutes + cooling

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

Peanut butter chocolate: 68

Chocolate: 61

Source (for original): All Recipes

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

Peanut Butter Pie

My family's Christmas was this past weekend, and I always volunteer to bring a dessert or three. (Yes, we celebrate quite early, but my grandparents go to Florida entirely too early every year; we have to celebrate early.) This year I opted to bring some no-bake pies. Peanut butter, of course, that's always a hit whenever I take it to a party. Then I experimented a bit--Nutella Pie, and Cherry Chocolate Chip. Everyone seemed to enjoy them! I'll post those recipes another day. :)

I love no-bake pies. (Like the Oreo Cream Pie I made for my birthday!) As a general rule, they are easy, everyone likes them, and they are FUN!

This is a recipe I originally got a few years ago, from a friend and co-worker. Someone gave it to her father, because her family loves the one that a local restaurant serves. I've been making it ever since! (Personally, I think it's better than the restaurant.) I love it!

If you're looking for something EASY and delicious, try this!

Printable Recipe

Peanut Butter Pie

Ingredients

• 1 graham cracker pie crust
• 8 ounces cream cheese (softened)
• ¾ cup powdered sugar
• 1 cup peanut butter
• 3 tablespoons milk
• 8 ounces Cool Whip
• Crushed chocolate, if desired
• Chocolate syrup, if desired

Directions

1. Beat together cream cheese, powdered sugar, peanut butter, and milk. Fold in Cool Whip.
2. Spread into graham cracker crust. Top with chocolate, if desired. 
3. Refrigerate for 2 hours or until firm. Refrigerate again after serving. 

Yield/Time

1 pie (12 small pieces or 8 regular)

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

337 (12 pieces), 506 (8 pieces)

Source (for original): a long-time friend

Chocolate Chip Cookie Bars

In general, I prefer cookies over most other desserts. That can, of course, vary with my mood, but I'd say that's a good general rule. Next would be some type of bar... like Davy Crockett Bars, glazed peanut butter bars, or cheesecake brownies. (Yes, that counts as a bar. Accept it.) I don't try new bar recipes very often, simply because I would rather try a new cookie recipe.

However, I made an exception for this one awhile ago, and wow I am glad I did! These are slightly similar to my Davy Crockett Bars, but without the oats and a bit more gooey. Also, shockingly, I have apparently never posted the recipe for that on here. If you know me in real life, you know that's one of my classic recipes. Mama's been making it as long as I can remember, and I've been making it since I moved into my own place. I think that just made it onto my meal plan for the week, so I can get a pic and share the recipe!

In the meantime, these are amazing. Gooey, sweet, and chocolatey.... perfect! A great way to warm up your kitchen on a chilly fall morning! If you feel like your chocolate need is great, you could double or triple the "drizzle" and turn it into a glaze, if needed. ;)

Printable Recipe

Chocolate Chip Cookie Bars

Ingredients

• ½ cup butter flavored Crisco
• ¾ cup firmly packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups semisweet chocolate chips, divided
• 1 tablespoon peanut butter

Directions

1. Preheat oven to 350°. Line an 8”x8” baking pan with parchment paper.
2. Beat the Crisco and both sugars together for several minutes until light and fluffy. Beat in the egg and vanilla until well combined. 
3. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until well combined. Fold in 1 cup chocolate chips.
4. Press the dough into the prepared pan, spreading it to the edges and corners. 
5. Bake 25 minutes, until the bars are fully set and lightly browned on top.
6. While bars are baking, melt the remaining chocolate chips and peanut butter in a small microwave-safe bowl. Drizzle over the bars while warm. Let cool before cutting and serving.

Yield/Time

25 bars

45 minutes

Nutrition Facts

158/bar

Source (for original): Picky Palate

Remember, comments are loved! Do you have a favorite bar recipe?

Peanut Butter, Chocolate, & Cranberry Cereal Bars

I always love easy recipes, especially when I have a thousand other things going on. (Most of the time that's by choice, but that's OK.) I also love recipes that are guaranteed to please those sweet small children in my house.... and their parents.

This is definitely one of those. Easy (hello, no bake!), tasty, sweet, and a crowd pleaser! It actually is encouraging me to try my cereal cookies a slightly different way, too! Most no-bake cereal recipes I've seen call for karo syrup. While I truthfully don't have any objections to karo syrup, especially since it's required for the bucketful of hard candy I make at Christmas time, I like the idea of using honey instead. And, while I am not a huge fan of honey (please don't judge me), it's honestly not noticeable here. It might be SLIGHTLY overpowered by the Reese's Pieces and chocolate chips... but who know, it might just be a light taste here. ;) 

Oh, and for the picky eaters: don't skip the cranberry. Really. It adds just a bit of fun to some bites, but definitely isn't overpowering. 
(Side note, I discovered that my boys really like dried cranberries. I don't usually buy it, I honestly just bought it for this... but I will buy it more often. They both devoured the handfuls I gave them when I was making these!)

Printable Recipe

Peanut Butter, Chocolate, & Cranberry Cereal Bars

Ingredients

• ½ cup granulated sugar
• ½ cup honey
• ½ cup peanut butter
• 3 cups Cheerios cereal
• ¾ cup mini Reese’s Pieces
• ¼ cup mini semi-sweet chocolate chips
• ½ cup dried cranberries

Directions

1. Spray a 9"x9” baking dish with cooking spray; set aside.
2. In a large saucepan, heat sugar and honey over medium heat almost to boiling, stirring frequently. Remove from heat.
3. Stir in peanut butter until smooth. Stir in cereal, mini Reese’s Pieces, and cranberries until evenly coated. Press evenly into prepared pan using a spatula. Sprinkle with chocolate chips. Let cool for at least 30 minutes before serving.
4. Cut into squares and serve.

Yield/Time

16 servings

10 minutes + cooling

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

213/bar

Source (for original): Simply Being Mommy

Remember, comments are loved! What's your favorite no bake recipe--bar, or cookie?