I’m not the world’s biggest chocolate fan – which some of you probably cannot believe or even begin to understand. Now don’t get me wrong, I like chocolate and now and I again I really do enjoy a good piece of dark chocolate or a fudgy brownie but I don’t NEED chocolate. Instead, I have always been partial to the fruiter candies or one of my favorites Reese’s Pieces. I’d take these over M&M’s any day, no questions asked. Which is probably why when I was thinking about what kind of cookies to bring to a spring snow goose hunt, that I decided to change up the standard chocolate chip cookie and Reese’s Pieces instead.
No major earth shattering changes here, I just took my Aunt ‘Thann’s (aka The Cookie Queen) recipe for chocolate chip cookies and threw in a bag of Reese’s Pieces instead of the semi-sweet chocolate chips. I also typically use butter instead of Crisco, like she calls for in this recipe. I’m not really sure why since I follow all her other cookie pretty much to the letter (including using Crisco when she calls for Crisco).
If you’re like me and don’t consider yourself a chocoholic or are just looking to change up a standard cookie, give these a try. They turned out pretty awesome, in my humble opinion.
Here’s what you need:
Note that I already mixed up my sugars and the dry ingredients in bags in the picture. When I go on hunting trips, I always bring the cookies (and a lot of the other food). Because I will make 3 kinds of cookies and 2-3 pans of bars in one evening after work, I’ve found it helps to start with these cookie kits that have everything pre-measured. My husband actually make these for me the first time 2 years ago when he was in the mood to help, and I’ve used them for my big baking days ever since. Having them around also makes baking homemade cookies a snap whenever the need strikes.
First you add the butter and the sugar to a stand mixer or just a bowl. I don’t know how I lived before my kitchen aid – I certainly wouldn’t give it up now that I have one!
Cream the butter and sugar together; I usually let the mixer go about 5 minutes on medium.
With the mixer running on low, add the vanilla and eggs. Beat on medium speed until it all comes together.
Now turn the mixer to low and add the dry ingredients, a little bit at a time, allowing the flour to mostly mix in before you add more –unless you like a cloud of flour in your kitchen, then by all means dump it all in at once (can you tell, my patience has gotten the best of me and I’ve tried that before?). Once the flour is all mixed in, add in the Reese’s pieces and stir just until combined.
Drop these by tablespoonful onto an ungreased cookie sheet. I use parchment because I’m lazy and if I use parchment, I can throw it away and not wash my cookie sheets.
Bake at 350 degrees for 8-10 minutes until lightly golden. Cool for a minute on the pan and then remove to wire racks to cool completely.
Now if these weren’t good enough on their own, check out what I did:
Oh yea – it’s Reese’s cookies ice-cream sandwich time!
- 1 c (2 sticks) butter
- ¾ c sugar
- ¾ c dark brown sugar
- 2 eggs
- 1 t vanilla
- 2-1/4 c flour
- 1 t baking soda
- 1 t salt
- 1 15 oz bag Reese’s Pieces candy
- Preheat oven to 350 degrees
- Cream Crisco and sugars well.
- Beat in eggs and vanilla.
- Mix together flour, soda, and salt (if I don’t have a cookie kit made, I mix this together while the Crisco and sugars are creaming).
- Stir dry ingredients into creamed mixture, a little bit at a time with the mixer running on low.
- Stir in the Reese’s Pieces.
- Drop by spoonfuls onto ungreased cookie sheets and bake for 8-10 minutes at 350 degrees.
- Cool in pan for a minute, then remove to a wire rack and cool completely.
- Store in a tightly covered container
What I like [what’s not to like when Reeces are involved? ] is these cookies are bright and colorful. ….they can’t be resisted!
Years ago i asked your great auntie Ruthie how come her cookies were always so very good..the best. Her answer….butter.