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

Nutella Ribbon Pie

There are some things I've made, that I have old pictures for, that I apparently did not post. Some are intentional-- waiting to make again for a better picture, etc. Some are not intentional-- like this Nutella Ribbon Pie! I definitely thought I had already posted it... oops. Apparently I've been holding out on you guys. ;)

One of my friends showed me this recipe ages ago, but it was a video on facebook... in another language. So I had to come up with this on my own, based on the video! It's actually very easy, although it looks slightly complicated. Worth making!!

Essentially, this is thin layers of pie crust, layered with Nutella. Thin layers of flaky, delicious pie crust, smothered in Nutella. It's heaven.

I discovered that this wasn't on here the other day, when I made two--one for my family, one for me to take to work. (Just in case you were wondering just how awesome it is to work with me.) Of course I have to post it now! This is an old picture, however. I like to double it and make two, but I didn't have enough Nutella for that. (Scandalous, I know. Don't worry, I got more Nutella when I got groceries this weekend.) I knew I should take one to work in addition to the one for home, so I just made them both smaller. Thus, no picture.

This is something you definitely should make!

Remember, comments are loved! What's your favorite thing to do with Nutella?

Printable Recipe

Nutella Ribbon Pie

Ingredients

• 1 ¼ Cups all-Purpose flour
• ¼ Teaspoon Salt
• ⅓ Cup shortening
• 4-5 Tablespoons cold water
• ¾ cup Nutella

Directions

1. Preheat oven to 350°. Lightly grease a baking sheet, or line with parchment paper/silicon mat.
2. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.
3. Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form pastry into 5 balls. 
4. Warm Nutella slightly in microwave for 20-30 seconds. DO NOT overheat, just enough to make it more spreadable.
5. On a lightly floured surface, slightly flatten one pastry. Roll pastry from center to edges into a very thin circle. Using a medium sized bowl, cut out an even circle. Transfer to cookie sheet, then spread with a very thin layer of Nutella. Repeat for 4 layers of Nutella; top with final layer of pastry.
6. Set a small glass on top of center of pie, then cut ½” strips out from center, making a sun. (Approximately 12-15 strips.) Remove cup. Do not separate strips from center. Twist each strip twice, then press end back down slightly to hold. Bake for 15-20 minutes, then very carefully remove to plate. Enjoy!

Yield/Time

13 servings

45-50 minutes

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

176

Source (for original): unknown

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

Sugar Cookies

I originally published this post a few years ago, but the time is ripe for a re-publication. 

Mama's recipe for sugar cookies is something that I have never, ever tweaked. I am a person who has to always play with recipes, so for me to say "this is perfect, and needs no changes" is quite something. These are on my baking list for every Christmas, and have been on the list since before I was the one doing the baking! I can't remember Mama ever getting to Christmas without making at least one batch. (And when the three of us kids were younger, I remember at least a couple years where the cookies were gone long before Christmas, and we would beg for another batch...) 

However... these aren't just a Christmas thing. The boys and I usually go over to mama's to make cookies for most of the major holidays. Halloween, Christmas, Easter, Valentine's day... if Mama & I have cookie cutters for the occasion, we probably make sugar cookies for it. ;) 

This year, we made the Halloween cookies at my house. (Gabriel directed mama on which sprinkles to use, but she actually put the sprinkles on... which was probably best, so he didn't use all the sprinkles up before we were done decorating!)

To me, these are the perfect sugar cookie. They are slightly crunchy if you don't frost them, but frosting them makes them perfectly soft! 

Printable Recipe

Sugar Cookies

Ingredients

• 1 ¼ cups butter-flavored Crisco
• 2 cups sugar
• 2 eggs
• 5 cups flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 teaspoon nutmeg
• ½ cup milk
• 2 tubs store-bought frosting (or homemade if desired)

Directions

1. Preheat oven to 375°.
2. In a large mixing bowl, cream butter and sugar. Add eggs; beat until fluffy. 
3. Stir together dry ingredients; add alternately with milk to creamed mixture. If dough is too sticky to handle, add flour. Roll ¼” thick on well-floured surface, cut with cookie cutters. 
4. Bake on ungreased cookie sheets for 8 minutes. Cool on sheets for 2 minutes, then transfer to rack. Frost and decorate as desired. 

Yield/Time

About 75 cookies

2-3 hours (including decorating)

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

127

Source (for original): my mom

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 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?

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?