Colossal Reese’s Pieces Chocolate Chip Cookies
My infatuation with the combination of chocolate and peanut butter is very well-documented here on the site. You put the two of them together and I’m completely unable to practice any sort of restraint. The good news? I know I’m not alone. I’ve been thrilled to hear from all of the other chocolate/peanut butter fanatics out there! So, it probably comes as no surprise that I keep finding new ways to throw the two of them together. Sometimes, the ideas are born out of desperation (I need some chocolate and peanut butter immediately). Sometimes, I see a recipe on a blog, in a magazine or in a cookbook that looks irresistible, and sometimes, I stare at my pantry ingredients and see the perfect storm. These cookies were born out of a perfect storm. In fact, you know that enormous rogue wave that kills George Clooney at the end of the movie by the same name? It has just met its culinary counterpart.
Speaking of infatuations, most of you also know I’m a hockey fanatic and a huge Penguins fan. Last year, when tickets went on sale for the upcoming season, I had my sights set on one game.
Thursday, December 29th.
Flyers vs. Penguins.
The return of Max Talbot and Jaromir Jagr.
My little fingers click, click, clicked away on Ticketmaster at exactly 10:00am the morning tickets went on sale, but they were immediately sold out. I figured I would check StubHub as the game got closer and try to snag tickets. Lo and behold, a couple of months later, I received my regular Penguins email newsletter. Nestled at the bottom of the email was a notice that the team would be selling 3-game packages for all of the home games versus the Flyers. My fingers have never typed so fast. To say that purchasing that ticket package was an impulse purchase would be the understatement of the century. The thing about those tickets, though? They came pre-loaded with $25 worth of concessions. Turns out, it’s pretty hard for two people to eat and drink $50 worth of concessions at one game. We were at the last game of the season, and I realized there was still a balance on our two tickets, even after we had eaten and gotten drinks. Not willing to throw it away, I hit the concession stand one last time. What did I buy? I stocked up on Reese’s Pieces, of course! “I can use these to bake!” was my immediate exclamation.
Fast forward a month, and in my drawer of baking goodies, I see the following:
An unopened bag of Reese’s peanut butter chips.
Boxes of Reese’s Pieces.
Three half-full bags of chocolate chips.
A jar of peanut butter.
The perfect storm. Obviously, these cookies were meant to be. Massive, soft, and chewy. Packed with tons of peanut butter and chocolate. They’re amazingly delicious, and they make the fact that I have no hockey team to root for in May just slightly more bearable.
Colossal Reese's Pieces Chocolate Chip Cookies
- 3¾ cups (468.75 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking soda
- ¾ teaspoon (0.75 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- ½ cup (129 g) creamy peanut butter
- 1 cup (220 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 1½ cups (270 g) semisweet chocolate chips
- 1 cup (170 g) peanut butter chips
- 1 cup (188 g) Reese's Pieces
- Fleur de sel, for sprinkling (optional, but awesome!)
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- With an electric mixer on medium speed, cream together the butter, peanut butter, and both sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla extract, and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing until it has almost all been incorporated. Add the chocolate chips, peanut butter chips, and Reese's Pieces, and mix briefly (about 20 seconds) to ensure they are evenly distributed.
- Roll a ¼ cup of dough into a ball and place on one of the baking sheets. Repeat with the rest of the dough - you should end up with about 18 cookies. With your fingers, press down on the balls of dough to flatten into disks, about ½-inch thick. Sprinkle with a pinch of Fleur de Sel. Bake the cookies for 12 to 15 minutes, just until the edges of the cookies are beginning to turn a light brown. Cool the cookies on the baking sheets. Store in an airtight container at room temperature for up to 5 days.