#30 Reese Cookies with Reese's Baking Cups and Pieces

I think this was the last new recipe of 2019 but I imagine once I go through some phone photos maybe I'll find some stragglers LOL

This bag of Reese's baking cups and pieces called my name and jumped into my cart in the fall. I googled them and found these we not as new as I thought- though I had never seen them before. 

I googled some recipes- I think the bag just had a recipe for bars or something. 

I found this recipe HERE at CookieMadness.com and away I went.

This recipe has a cookie topper but I didn't have nutter butters. 

Ingredients

• 2 sticks 
• 1/2 cup brown sugar
• 1 cup sugar
• About 2 large eggs 
• 1 teaspoon vanilla extract
• 280 grams 
• 2 cups all-purpose flour 
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup Reese’s baking mix cups and pieces
• 1/2 cup semisweet chocolate chips 

Instructions

• Put the butter in the bowl of a stand mixer and beat with a paddle until it becomes creamy. Add the sugars and beat for about 4 minutes, stopping occasionally to scrape sides of bowl.
• With mixer on low speed, pour in the eggs and the vanilla.
• In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Add to the mixing bowl and stir on low until completely blended, then stir in the peanut butter chip mixture.
• Scoop dough into 12 equal size mounds and place on a piece of plastic wrap. Cover and chill, cover with plastic wrap and chill for several hours (I recommend overnight) or until the dough is stiff.
• Arrange oven rack so that it is in the top third of the oven.
• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• When ready to bake, arrange dough balls on a parchment lined baking sheet and bake at 375 F. for 16-18 minutes. Cookies should look slightly underdone. Allow cookies to cool on the baking sheet for about 5 minutes, then carefully transfer to a wire rack to finish cooling.