Sunday afternoon activity: baking epically delicious cookies.
I bought Dark Chocolate Reese’s minis at the grocery store on Friday with every intention of making peanut butter cookies. Only to discover that we are almost out of peanut butter. That’s a whole other issue.
Anyway, I adapted a recipe from Fresh and Foodie that more or less is a kitchen sink cookie. Presenting: Dark Chocolate Reese’s Cookies.
- 1 stick unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup flour
- 1/2 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder (Hershey’s Special Dark)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- Chopped Dark Chocolate Reese’s minis
Preheat oven to 350 degrees.
Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla.
Whisk together the flours, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in your chocolate chunks.
Place rounded tablespoons of dough on a cookie sheet, preferably with a Silpat, approximately 2 inches apart. Bake for about 6-7 minutes, remove from oven and top with chopped Reese’s. Return to oven and back about 6 minutes or until the centers are set. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Try not to eat a whole batch in one sitting.
Notes: I would perhaps incorporate the Reese’s into the batter, but I was afraid they would just get mushy. Next time I’ll try that so the peanut butter flavor will be noticeable throughout.