I’ve said it before, but I’ll say it again…I love cookies. I especially love these cookies because they contain my most favorite food: peanut butter. But not only do they contain peanut butter, they also have Reese’s Pieces in them AND chocolate chips! I know, right? AMAZING!
I bought a good sized bag of Reese’s Pieces to snack on, but after having them in the house for about a week, I realized how dangerous they were and I needed to devise a plan to get rid of them (without throwing them away, of course). Cookies immediately came to mind. Phew! Crisis averted.
So, where did this recipe come from?? Whenever I find a new recipe on a blog or website, I usually print it out and throw it on my computer desk in our office. As you can imagine, with all the wonderful blogs that I read, I have quite a stack of delicious recipes, especially cookie recipes, sitting there, just waiting for me to make them. However, this recipe came from…the back of my peanut butter jar! I look at that jar almost everyday, so no wonder the recipe was in my head! :)
In my usual baking-fashion, I made a few adjustments to the recipe. First of all, I used butter instead of shortening because 1) shortening kinda creeps me out and 2) butter makes a softer cookie. While gathering ingredients out of the pantry, I came across half a bag of chocolate chips and thought, “Hey, why not!” Then, of course, I added the Reese’s pieces. Also, as a side note, in between batches I’d put the dough in the fridge, so the texture/butter consistency would not change.
I’m not gonna lie…these cookies are good. They are soft, peanut buttery and chocolaty. Could it get any better? I took them to work the next day and one of my co-workers (who’s eaten a lot of my cookies) said, “Oh my gosh, these are the best cookies you’ve made in my entire life!” Ha! So, there’s the proof. They are good.
Up close and personal.
- 3/4 cup Jif Creamy Peanut Butter
- 1/2 cup Crisco® All-Vegetable Shortening (1/2 cup butter)
- 1 1/4 cups firmly packed light brown sugar
- 3 Tablespoons milk
- 1 Tablespoon vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup chocolate chips
- 1 cup Reese’s Pieces
- Preheat oven to 375ºF.
- Place sheets of foil on countertop for cooling cookies.
- Combine Jif peanut butter, Crisco® Shortening (butter), light brown sugar, milk and vanilla in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Add egg. Beat just until blended.
- Combine flour, salt and baking soda.
- Add to creamed mixture at low speed. Mix just until blended.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
- Flatten slightly in crisscross pattern with tines of fork. (skip if using chip and pieces)
- Bake at 375ºF for 7 to 8 minutes or until set and just beginning to brown. Makes 3 dozen cookies.