The original recipe from The Sisters' Cafe called for Reese's peanut butter chips, but I had mini-Reese's Pieces. Earl and Shirley were cleaning out their pantry and brought me a bag of mini-M&Ms and this bag of mini-Reese's pieces. David and I ate the bag of mini-M&Ms, but I decided to save these for something special. And today I decided they would make the perfect "Halloween-y" cookies! These cookies are wonderful! I have a horrible habit of overbaking cookies. I like a chewy cookie, but when I take cookies out of the oven at the point where they'll be chewy when cool, I convince myself that they're not fully baked. Then I end up with hard, crunchy cookies. Today, I resisted temptation and pulled the cookies from the oven at 9 minutes. They seemed raw, but once they cooled, they were perfectly chewy!
It's almost 9pm, and I'm pretty sure that official trick-or-treating hours are over. We didn't have a single spook, ghost, or goblin show up, so now I've got about 3 1/2 dozen yummy cookies in my kitchen begging to be eaten. Help!
Chocolate Reese's Pieces Cookies
2 cups flour
3/4 cups cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1 1/4 cup butter, softened (I used 1 cup)
2 cups sugar
2 tsp. vanilla extract
1 1/2 cups (10oz. bag) of Reese's peanut butter chips (or mini-Reese's Pieces)
Preheat oven to 350 degrees. Whisk together dry ingredients and set aside. Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips or Reese's Pieces. Drop by rounded tablespoons onto ungreased baking sheet. Bake 8 to 9 minutes. Cookies will puff up during baking, but will flatten when cooled. Do not overbake! Cool slightly and remove to wire rack.