I do love college, but there are a lot of things to love about being at home.
The ability to drive around and take ridiculous photos of myself in the car.
And, of course, the food in many forms.
Such as the COFFEE (I am a true Seattle-raised Brazilian…).
The five-pound bags of carrots… Thank you Costco.
The MASSIVE tubs of peanut butter… Also thanks to Costco.
And, of course, the cookies that inevitably come from said peanut butter.
I first made these cookies over the summer with Reese’s Pieces. They’re adapted from a recipe that was basically a normal chocolate-cookie recipe with the pieces in it. I decided to up the peanut butter factor by putting in peanut butter for half of the butter. It worked absolutely beautifully. This time, I used peanut-butter M&Ms and they were equally delicious.
The dough is dark, fudgy, peanut-buttery and delicious. You might just want to eat it with a spoon. Don’t worry, I won’t tell. In fact, I condone this behavior. Can’t have me being a hypocrite now can we?
But if some make it to the cookie sheet, I’m fairly certain you won’t regret it. I made 24 of them earlier today and somehow they have all magically disappeared. It wasn’t even entirely my teenage brother’s fault… My dad (who “doesn’t like sweets”, remember?) definitely ate at least half a dozen.
I really should probably hoard this recipe to myself and sell it and make millions of dollars, but I’m feeling generous, and guilty for being so neglectful of everyone’s blogs. So here’s my peace-offering. ;)
Chocolate-Peanut-Butter Reese’s Pieces Cookies
Adapted from here
1/2 cup unsalted butter, softened
1/2 cup peanut butter
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa powder
2 cups flour
1 teaspoon baking soda
1 scant teaspoon salt (depending if your PB is salted or not)
10.5 oz bag of Reese’s Pieces (approx; feel free to sub PB M&Ms or basically anything! ~2 cups)
Preheat the oven to 350 degrees F.
Cream the butter and half of the sugar until light and fluffy. Add peanut butter and the rest of the sugar and mix until creamy. Add the vanilla, then the eggs, 1 at a time, and mix well.
Sift together the flour, cocoa, baking soda, and salt and add to the egg/butter mixture with the mixer on low speed until just combined. Fold in the candy.
Drop the dough on a lightly greased baking sheet (or line with parchment paper, which is often a good idea when working with candy), roughly the size of scant tablespoons (you can make them bigger if you desire, I tend to make small cookies; the original recipe recommends well-rounded tablespoons or 1 3/4 inch ice cream scoops and baking for 15 minutes).
Bake for around 12 minutes, or until the tops are beginning to crack (they will seem underdone, but take them out anyways!)
Remove from the oven and let cool on the pan for 3 minutes, then transfer to cooling rack (or, um, a plate).
Enjoy them before someone else does (I’m lookin’ at you, brother).
What are the best things about being at home/what foods do you like best at home?