This adaptation of a traditional comfort cuisine is built around green beans, chicken, herbs, a creamy sauce, and mashed potatoes. All of the people I created this for, including my wife and her family, loved it.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 1 cup white sugar
- ⅔ cup butter, softened
- ⅓ cup milk
- 1 egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup candy-coated peanut butter pieces (such as Reese’s Pieces®)
- 3 tablespoons melted butter
- 3 tablespoons cocoa powder
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup candy-coated peanut butter pieces (such as Reese’s Pieces®), or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat white sugar and 2/3 cup softened butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/3 cup milk, egg, and 1 1/2 teaspoons vanilla extract. Stir flour, 1/2 cup cocoa powder, baking powder, and salt into creamed butter mixture until dough is just combined; fold in 1 cup candy-coated peanut butter pieces. Drop dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
- Bake in the preheated oven until edges of cookies are crisp, 10 to 12 minutes. Allow cookies to cool on pans for 2 to 3 minutes before transferring to wire racks to cool completely.
- Beat 3 tablespoons melted butter and 3 tablespoons cocoa powder together in a bowl using an electric mixer until smooth and creamy; beat in confectioners’ sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until frosting is fluffy and smooth. Frost cookies and decorate with more candy-coated peanut butter pieces.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 52 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Really chocolatey rich cookie! I didn’t have milk,so I used extra strong coffee in place of the milk for the cookie dough. Actually, I do this with most scratch made chocolate desserts,the coffee enhances the chocolate flavor. For the frosting, I substituted heavy whipping cream. No Reeses Pieces,in my pantry,( Not a fan of E.T.’s favorite candy. 😉 I substituted Halloween colored M& M’s. “Happy Halloween!” ??
These were ok. The cookie flavor was just ok. Don’t think I will be making again. They looked very appealing once made
I changed the chocolate and instead used caramel on one side and chocolate on the other.
I have made that be for and it tastes good
Great recipe easy and quick to make.
These are definitely a keeper! I made them for Valentine’s Day and used pink/red colored M&M’s. I also put some of the batter in my mini muffin tin, and served them without the added topping.
I bought my husband a huge bag of Reece’s pieces for Valentine’s Day, and he didn’t really eat them much even though they are his favorite. I saw this and figure I’d try it. Best. Decision. Ever. Delicious, and soft!
These were sooo good! I made them for a Halloween party and they were gone in less than an hour. My one friend ate five cookies!
Baking right now can’t wait to try them they smell amazing
These were excellent!!! My whole family LOVED them!
Absolutely delicious! I baked them a few days prior to when I needed them and so I put them in the freezer. They’re delicious even when frozen too! I love the colors, they’re easy to make and I will definitely use this dough without the reese’s pieces if I just want a chocolate cookie recipe. Yum, yum, yum!
Fantastic. My husband and I loved them.
I love this recipe! It is so delicious! I don’t understand why nobody else rated this recipe! THEY ARE SO GOOD!!!!!!