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

Oatmeal Chocolate Chip Cranberry Cookies!

If you are on my facebook, you probably saw my story yesterday, but I hope you'll forgive my re-telling!

My boys were having their afternoon snack yesterday after Gabriel got out of school, and part of it was dried cranberries. (Which they love.) Gabriel announced that we should make cookies with cranberries in them someday. Well, no time like the present--I was already planning on making oatmeal chocolate chip cookies sometime soon, so I asked if he wanted to add cranberries! He was so excited that these were his cookies!

(And no, this never would've occurred to me on my own... Have you ever read the quote "oatmeal raisin cookies that look like oatmeal chocolate chip cookies are the reason I have trust issues."? Yeah, that's fitting for me.)

We subbed out a little over half of the chocolate chips from my regular oatmeal chocolate chip cookie recipe for dried cranberries, and he decided to do the rest as a combination of milk chocolate/mini chocolate chips. (I gave him quite a few different options... but you can't just pick one!) They turned out great! I made some as regular chocolate chip, for me, but the boys devoured quite a few of the cranberry ones! They were both fairly heartbroken that they could only have two before dinner.

Next time I might try again and see if he wants to do white chips, which quite a few people suggested, but we'll see. He's his mother's child-- that might not be good enough for him. ;)

My favorite part of all of this is getting the boys involved in the kitchen... I love it!!

Remember, comments are loved! What's your favorite oatmeal cookie add in? (I promise not to judge too much if it's raisins!)

Printable Recipe

Oatmeal Chocolate Chip Cranberry Cookies

Ingredients

• 1 cup butter-flavored Crisco
• 1 cup packed light brown sugar
• ½ cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 ¼ cup milk chocolate chips/dried cranberries

Directions

1. Preheat the oven to 325°. 
2. In a large bowl, cream together the Crisco and sugars until smooth. Beat in eggs one at a time, then stir in vanilla. 
3. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, and chocolate chips. Drop by heaping spoonfuls (or form into balls) onto ungreased baking sheets.
4. Bake for 11-12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Yield/Time

3 dozen

1 hour

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

168 calories/cookie

Source (for original): Radiant Dust

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?

Chocolate Peanut Butter M&M Cookies

If you follow my page on Facebook, you probably saw my (teaser) post about perfecting my new cookie recipe. These things are AMAZING. I've discovered two things recently: 1, cornstarch seriously makes the cookie. 2, freezing dough for an hour before baking makes a huge difference in texture. 

I've wanted to do something slightly different with my base cookie recipe, and I needed to use up some of my chocolate peanut powder before it outdated, so I decided to experiment. Experiment #1, while everyone thought it was great, needed some changes. A few changes later... these cookies are fabulous! They are perfectly soft, full of lots of chocolate chips and M&M's, just barely a taste of peanut butter, and the perfect amount of chocolate!

Printable Recipe

Chocolate Peanut Butter M&M Cookies

Ingredients

1/2 cup butter-flavored Crisco

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 1/4 cups all purpose Flour

1 tablespoon unsweetened cocoa powder

1/4 cup + 3 tablespoons chocolate peanut powder
1/2 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup mini chocolate chips
3/4 cup mini M&M’s

Directions

1. Place Crisco and sugars into a stand mixer, cream until well combined. Add egg and vanilla, beating until well combined. Slowly add flour, cocoa powder, chocolate peanut butter powder, baking soda, cornstarch, and salt. Hand mix in chips and M&M’s.
2. Scoop dough (or form into balls) and place onto a parchment lined baking sheet. (Spacing does not matter, as long as they do not touch.) Freeze for 1 hour.
3. Preheat oven to 350°.
4. Remove cookie dough from freezer, and place 2” apart on parchment lined baking sheet. Bake for 10-13 minutes or until edges are set. Let cookies cool for 5 minutes before transferring to cooling rack. Serve and enjoy.

Yield/Time

2 dozen

Prep/total time: 2 hours

Nutrition Facts

130 calories each (30 ct) *I calculate nutrition facts for reference only, this is not done scientifically

Source (for original): Picky Palate

Remember, comments are loved! Have you tried any of the peanut powders? What's your favorite recipe with them?

Chocolate Rolo Stuffed Cookies

I LOVE chocolate. Really, really love chocolate. I'll rarely turn down dessert, and I'm happy to take anything sweet, but it never truly feels like dessert to me unless chocolate is involved. It doesn't have to be complicated. It can be something as easy as No-Bake Cookies. (Which I am known to make practically monthly. If you want something to satisfy your need for chocolate really fast, that's it.) Or, it can be a little more time consuming. Doesn't matter. Sometimes, a lady just needs chocolate.

Thankfully, my husband doesn't laugh too much when he wakes up or gets home and sees more chocolate on the counter. He just goes with it. He even has the kindness to take care of the goodies for me when I am baking late at night, and have to go to bed before they are cooled.

Which is actually what happened with these...

I've been sitting on this idea for a week or so. At the store where I work, we had some candy go outdated.... thus, half price. I can't resist that! Rolo's and Butterfingers, so many options.... I'll post the Butterfingers idea soon. ;)

For the Rolo's, the one thing I knew was that I wanted to do put them IN a cookie. From there, so many questions!

First, I was debating on what kind of cookie. Plain, chocolate, peanut butter--so many ideas! I opted for chocolate because, well, chocolate. (See above.) Can't resist. I used the base for my Reese's Pieces Chocolate Cookies, slightly adapted. I knew I wanted to freeze the Rolo's first, to help them keep their form when baking. Then, of course, I needed to add some more chocolate chips. Mini ideally, but I didn't have those, so I just used regular. Once those decisions were made, the next question was how to handle the dough. To freeze, or not to freeze. Well, why not try it both ways? I made the dough, added the Rolo's, and froze half the dough! The other half, I baked right away.

End results? Absolutely amazing. ABSOLUTELY AMAZING. Like, forget sharing these. You're going to eat the whole batch. (My coworkers and mama are soooo lucky, because I actually shared. And my children. And my husband.)

I definitely would recommend freezing the dough, AFTER rolling the balls. The Rolo's hold their form much better, and the consistency of the cookie is much softer. If you don't have time to freeze the dough, however, they are still pretty good!

Printable Recipe

Chocolate Rolo Stuffed Cookies

Ingredients

1/2 cup butter-flavored Crisco

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 1/4 cups all purpose Flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cornstarch

1/2 cup semi-sweet chocolate chips (mini is preferable)

3 1/2 packages Rolo’s (24-30 total)

Directions

Freeze Rolo’s, at least an hour before making cookies.

Place Crisco and sugars into a stand mixer, cream until well combined. Add eggs and vanilla, beating until well combined. In a separate bowl, mix together flour, cocoa powder, salt, & baking soda. Slowly add into wet mixture until just combined. Mix in chocolate chips.

Form dough into 24-30 small balls. To form cookies: take one ball and make a small hole in the center. Insert one Rolo, then use hands to roll dough into a sphere; ensuring that the Rolo is completely covered. Place onto parchment lined baking sheet. Repeat with all balls, placing them 2" apart. Once finished, freeze dough for one hour.

Preheat oven to 350°.

Bake for 11-12 minutes or until soft set. Be careful not to overbake! They should NOT look completely set! Let cookies cool for 5 minutes before transferring to cooling rack. Serve and enjoy.

Yield/Time

2 - 2 ½ dozen

Prep/total time: 3 hours (including freezing time)

Nutrition Facts

126 calories each (based on 30 ct) *I calculate nutrition facts for my use only, this is not done scientifically

Source (for original): Original (before being slightly adapted) cookie base: Picky Palate

Remember, comments are love! What would be your favorite candy to put in a cookie?