Reese’s Pieces Chocolate Cookies
In an “Iron Chef” like challenge (well, sort of), a friend asked me to come up with a desert item using Reese’s pieces as the star of the dish. I accepted. Mainly because I love Reese’s pieces.
The thing about pieces and their sweet peanut buttery goodness is that after you eat a couple of handfuls, you lose the flavor and all that you taste is the sugar. They need a counter point—chocolate. I thought that the perfect counter point would be a rich chocolate-y cookie. My only concern was that the peanut flavor might get overpowered by the cocoa. So I added salted roasted peanuts: 1. To bolster the flavor of the pieces; 2. To add another textural element to the soft and chewy cookie; 3. To add a salty undertone to the taste experience.
The result, a fairly addictive peanut buttery treat. Enjoy!
Ingredients1/2 pound unsalted butter at room temperature 1 cup light brown sugar, packed 1 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs at room temperature 2/3 cup good unsweetened cocoa 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt 12 oz Reese’s pieces 1 cup salted roasted peanuts
- Preheat the oven to 350 degrees F.
- Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
- Add the vanilla, then the eggs, 1 at a time, and mix well.
- Sift together the flour, cocoa, baking soda, and salt and add to the egg/butter mixture with the mixer on low speed until just combined.
- Fold in the candy and peanuts.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon.
- Bake for exactly 15 minutes (the cookies will seem underdone).
- Remove from the oven and let cool on the pan for 3 minutes, then immediately transfer to a wire rack to cool completely.
~ by Taste Invader on February 20, 2010.