Peanut butter and chocolate, is there a better union of foods?
There’s something so irresistible about having creamy, nutty peanut butter and rich, decadent chocolate in one bite. It’s really no wonder that all over the world people have married these two foods to create delicious creations, like the beloved Reese’s Pieces.
I was at the market the other day and saw Reese’s Pieces on sale for $1. Yes, $1! They’re hard enough to resist as is, but at this bargain price I knew I couldn’t pass on this deal. In fact, I bought four. 🙂
After indulging in one too many Reese’s Pieces, I decided to experiment with the remaining candies to come up with a Reese’s Pieces cookie.
The cookies turned out chewy and rich with hints of peanut butter in every bite. The candy-shelled Reese’s Pieces added a wonderful crunch.
By the way, I loved these cookies so much that I included this recipe in my cookbook Beach House Baking.
One final tip: don’t hesitate to make the full batch of these cookies as they are even better the next day!
Reese’s® Pieces Chocolate Drop Cookies
- Preheat oven to 350 degrees. Line two cookie sheets with aluminum foil or parchment paper. Set aside.
- Melt chocolate chips and butter in a medium saucepan over low heat.
- Remove from heat and transfer chocolate mixture to a mixer fitted with a paddle attachment. Add the condensed milk and vanilla extract. Mix on low speed until incorporated.
- Mix in the flour, baking powder and salt. Fold in the Reese’s® pieces by hand with a rubber spatula and mix just until combined.
- Scoop the dough onto the prepared trays (I use a small ice cream scoop) and bake for 12 to 13 minutes, rotating once halfway.
- Let cool on the sheet pans for at least 10 minutes before serving.