We aren’t big halloween people. As a kid, being raised in a Christian home, all we did on halloween was go to Swiss Chalet for dinner (with the worm pudding dirt cups, obviously), go home, eat candy and watch halloween movies. We didn’t go door to door and we didn’t go to parties. When I was a kid, I resented my parents for it because all I wanted to do was join the fun with my friends but they wouldn’t have any of it.
I get why they didn’t want to let me celebrate it but all I wanted was some candy and good times. Sigh. Oh well, it’s not like I was emotionally scarred from it or anything. All it did was make me not care about halloween when I got older. Big deal.
Mark and I don’t get any kids to our door where we live and it’s kind of a pain in the butt to walk or drive anywhere on halloween for dinner to keep my childhood tradition alive so I just make us dinner and we turn off all the lights, watch ‘scary’ movies and eat bite sized candy.
He also really likes the candy added to baking. Shocker. Really, though, who doesn’t love chocolate, peanut butter and butter? Oh right, Mark doesn’t like peanut butter, remember? Except he loves these cookies so much he can’t eat just one and he asks me to make them twice a week (I do not oblige. I like variety).
Things like Reese’s Pieces don’t really make an appearance in our house very often. It’s really only around holidays and special occasions that we have it lying around. Mark likes gummy candies which I despise and I don’t like to eat a lot of highly processed junk. Just a little every now and then so when we do have it, I make sure to make the most of it and bake things like these fudgy reese’s pieces cookies.
Ugh. They are seriously so good. I can hardly control myself around them when they’re still warm and you can bet I’m tucking in to one at night while I’m binge watching Suits (current favorite show).
They’re so stupidly good that I said I was never going to make them again. That brought on, “Or you’re going to make them every week.” and a few other snippy comments from other members of the family.
I guess I’ll just have to work on that whole willpower thing. Does anyone actually have that? Is it even a thing? I’ve heard rumors but I’ve never actually seen it…
For now I guess we’ll just keep eating these…. Oh and oatmeal chocolate chip cookies. Yeah, those too…
- ½ cup soft butter
- ½ cup packed brown sugar
- ¼ cup cane sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1¼ cup all purpose flour**
- 5 TBSP high quality cocoa powder (I LOVE Rodelle)
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp espresso powder, optional
- 1 TBSP cream or milk (I use cream)
- 1 cup reese's pieces
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together for 1-2 minutes. Scrape the bowl as necessary.
- Add egg and vanilla and beat until light and fluffy, scraping the bowl if any of it gets stuck to the sides.
- In a separate bowl, sift together flour, cocoa, salt, baking soda and espresso (if using).
- Add flour mixture to the butter mixture slowly with the paddle running on low speed until just combined.
- Add cream or milk and mix until combined.
- Fold in Reese's Pieces by hand (the paddle will break the pieces).
- Cover dough with plastic wrap and chill for a minimum of 1½ hours, preferably 3 hours or up to 3 days.
- When ready to make, preheat oven to 350F
- Line a baking sheet with parchment paper or silicone baking mat.
- Roll cookies in to 12 balls, place on baking sheet and bake for 12-14 minutes or until the edges have started to set.
- The cookies will appear underdone but it's very important not to overbake. Allow cookies to cool completely on the baking sheet and they will continue to cook and set.
- Eat warm and store the leftover cookies in an airtight container once cooled for up to 7 days.
If you chill your cookies for longer than 3 hours, you will need to let the dough sit on the counter for around 30 minutes to soften a bit before you can roll them in to balls.