Peanut butter and chocolate, is there a better union of foods? There’s something just so irresistible about creamy, nutty peanut butter and rich, decadent chocolate together in one bite, and it’s really no wonder that all over the world people have married these two foods to create delicious creations, like the beloved Reese’s!
I was at the market the other day and saw Reese’s Pieces on sale for $1. Yes, $1! They’re hard enough to resist as is, but at this bargain price, I knew I couldn’t pass this deal up. In fact, why not stock up to use for baking?
After indulging in one too many Reese’s Pieces, I decided to take the remaining candies to experiment and use in cookies.
These cookies are chewy and rich with chocolate with hints of peanut butter in every bite. The little Reese’s Pieces add a crunch from their candy shell, giving the cookie a unique texture that your tastebuds will clamor for. I actually modified an existing recipe in my cookbook to incorporate these yummy peanut butter candies, and in fact, I ended up liking the new cookie so much better that I’m going to include this recipe in my book now! Don’t hesitate to make the full batch of these cookies as they are even better the next day!
Beach Town Baking’s Reese’s® Pieces Chocolate Drops
Makes 24 drops
12 ounces semi-sweet chocolate chips
¼ cup (1/2 stick) unsalted butter
1 can (14 ounces) condensed milk
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup Reese’s® pieces candies
Preheat oven to 350 degrees. Line two cookie sheets with aluminum foil or parchment paper. Set aside.
Melt chocolate chips and butter in a medium saucepan over low heat.
Remove from heat and transfer chocolate mixture to a mixer fitted with a paddle attachment. Add the condensed milk and vanilla extract. Mix on low speed until incorporated.
Mix in the flour, baking powder and salt. Fold in the Reese’s® pieces by hand with a rubber spatula and mix just until combined.
Scoop the dough onto the prepared trays (I use a small ice cream scoop) and bake for 12 to 13 minutes, rotating once halfway.
Let cool on the sheet pans for at least 10 minutes before serving.
What candies have you tried to use for baking?