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

Reese's Peanut Butter Cup Cheesecake

With my family, it's kinda assumed that I will be bringing dessert to the family gatherings. So, when we had Easter at Mama's house (with my brother & grandparents too), it was time again for me to find something yummy to make!

This recipe is one I found on Pinterest ages ago (really, Pinterest is quite addicting.... there are sooo many recipes to try on there!). It's definitely something to make when you are feeding multiple people.... this is RICH! Even I couldn't finish a small slice. (And I have quite the sweet tooth, clearly.) We had 6 adults and Gabriel there, and I don't think we even had 1/2 the cheesecake that day. 

It was definitely a hit, though! Everyone loved it, even if you can't eat much! I will most certainly make this again, for another gathering some time! (Next time, I might even leave out the Reese's, though. I don't really think they added much.) 

Gabriel had fun helping me make this! I think his favorite part about helping Mama in the kitchen is licking the beaters when we are done with the mixer, but he is getting to be a pretty good helper! (We are working on stirring things without spilling them out of the bowl, but that's ok. He just turned 2; we have plenty of time to practice!) 

As always, comments are love! 

Reese’s Peanut Butter Cup Cheesecake

Ingredients

• 15.35 ounce package Oreo cookies
• 6 tablespoons butter, melted
• 32 ounces cream cheese, at room temperature
• 5 large eggs
• 1 1/2 cups lightly packed light brown sugar
• 1 cup creamy peanut butter
• 1 cup heavy cream, divided
• 1 teaspoon vanilla
• 8 ounces Reese’s minis (Original called for 16 ounces: 8 to go in, and 8 to go on top after the topping. That seemed like way to much for me; I didn't add any on top.)
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 325°. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. (May have to do in 2 batches.) Press into the bottom and halfway up the sides of a 9” springform pan. Bake for 10 minutes. Place on a wire rack to cool.
2. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time; beating until smooth. Add in the sugar, peanut butter, 1/2 cup cream, and vanilla; beat until combined. Be careful not to overbeat. Stir in the Reese’s.
3. Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
4. Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat 1/2 cup cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes, then stir until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Serve or cover and store in the fridge for up to 2 days.

Yield/Time

16 to 20 servings

Prep Time: 25 minutes Cook Time: 1 hour 10 minutes

Total Time: 5 hours 35 minutes

Nutrition Facts

Very, very bad for you.