My oldest friend in the whole wide world got engaged a few months ago. Yay! Her fiance, whom I like even more ever since he said he loves my blog, took one look at these cookies and told her “When you go to Mumbai next, I HAVE TO HAVE THEM”. I may have added the capital letters, but I’ve always liked a little drama 🙂
I realised though that I didn’t have as many PB chips as I needed to make another batch of the original cookies. And I’m always looking for an opportunity to try something new for the blog. By a happy accident, I created an equally amazing version of them that I had so much fun making! Thank God for a bag of Reese’s that couldn’t withstand Mumbai’s heat.
I may or may not have eaten some of the Reese’s mini cups while making these 🙂
These cookies, though very similar in taste and texture to the original, are a great way to use up chocolates that you aren’t eating as is. I’m sure Snickers, Toblerone or even Mars bars would work great. Just imagine the possibilities. My god.
But for now, grab some Reese’s!
The most convenient thing about using Reese’s cups are you get three ingredients in one: milk chocolate, peanut butter and sugar. I added a spoon of peanut butter anyway, to get the melting going, but this is optional. I reduced the sugar in the dough, omitted the brown and used only white for a more milk-chocolate type colour. I swear, warm cookies are the best thing to happen to mankind. Had such a hard time keeping my hands off them!
I chopped up some of the Reese’s cups to throw into the batter for some extra texture because I had a few left over after measuring out the equivalent amount of chocolate I used in the original. Baking for 10 minutes produces soft and chewy cookies and 15 minutes will give you soft cookies with a crunchy top. Pick what you like. I couldn’t decide, so went with both kinds 🙂
On a side note, if you’re looking for a healthier version of candy cookies, try these.
This dough HAS TO be chilled for 30 minutes to an hour. Because it doesn’t have regular compound chocolate, the texture of the dough is completely different. Soft and a bit jelly-like. Sounds weird, I know, but the end product is anything but 🙂 Chilling is mandatory for it to firm up a bit and come together. Then when you roll little balls out of it and bake, they’ll retain their shape and become thick and puffy as opposed to spreading like crepes.
I got 15 medium sized cookies out of this recipe. I get the feeling though, that no batch will ever be big enough 🙂
What you’ll need:
125 gms Reese’s peanut butter mini cups (about 15)
1 tsp creamy/chunky peanut butter (optional)
1 cup flour
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 cup butter
1/3 cup caster sugar
1 tsp vanilla essence
1 egg straight from the fridge
About 8 to 10 Reese’s mini cups, chopped (optional)
What to do:
1. Melt the Reese’s cups and peanut butter using a double boiler, till you have a smooth mixture. I left the mixture on the simmering water for a couple of minutes, even after turning off the heat, while I got the rest of the ingredients ready because processed chocolate doesn’t melt down quite the same way as compound chocolate.
2. Sift the flour, baking soda, salt and cocoa in a large bowl.
4. Beat the butter and sugar together using a hand mixer or by hand till pale and fluffy.
4. Add the melted Reese’s and mix. It’s ok if it’s a bit warm and the butter melts slightly.
5. Add the cold egg and vanilla and blend well.
6. Add the flour mixture and mix till completely incorporated. Fold in the chopped Reese’s.
7. Cover the bowl of dough with clingfilm and chill for 1 hour. Cookie dough can apparently be chilled for days together and I’m sure it would work with this one too!
8. After an hour, preheat the oven to 175 C.
9. Take the dough out of the fridge, stir it around a bit and then take a palm sized amount in your hand and roll it into a ball. You’ll need to bake them in batches, so transfer the remaining balls back to the fridge and take them out only when the first lot is done.
10. Place the dough balls on a greased baking tray, 2 inches apart and bake for 10 to 15 minutes (for soft tops vs crunchy tops).
The cookies will harden as they cool. But try and eat them while they’re still warm 🙂