Dark Chocolate Reese’s Pieces Heath PB Chip Cookies

Is that a long enough title? I actually put butterscotch chips in some of them too, but I ran out of room to type all that. These might be the best cookies I’ve ever made. And not just because they’re full of candy. The cookie itself is soft and chewy and so rich. Almost like a brownie. Then the addition of peanut butter only makes it better.

As good as they are, they aren’t supposed to be flat. I asked on Facebook for reasons why my cookies keep coming out flat & you guys had some good suggestions.

First, I checked my baking soda. It’s good until 8/2014 so that wasn’t the problem. Then I tested to see if it was still active (put about a teaspoon into a couple tablespoons of vinegar – if it’s still active, it should bubble up for quite a few seconds). I was still good there. My only other thought is that I store my baking soda in the fridge (I’m not sure why or when I started doing that) but it’s not supposed to be kept cold. I’m going to buy a new box and see if room temperature baking soda makes a difference.

Otherwise, I used room temperature eggs and butter and let my dough chill for 2 hours, just like Sally told me to.

So, I’ll report  back to see if I figure it out. This isn’t the first batch it’s happened to (look at my coconut oil dark chocolate chip cookies – flat as pancakes). Maybe I overwork the batter, but I really don’t think so.

Anyway.

These were a special request from the Mr. He came home from work and said he wanted a chocolate cookie with Heath (his favorite) and peanut butter chips. I only had like a palm-full of peanut butter chips on hand so he ran to the store, couldn’t find peanut butter chips, so bought butterscotch chips. Maybe they’re flat because they’re too full of stuff…

Source: I switched the add-ins to Sally’s Inside Out Chocolate Chip Cookies
Makes: 24 cookies

Ingredients
1/2 cup (1 stick) unsalted butter, room temp
1/2 cup sugar
1/2 cup dark brown sugar
1 egg, room temp
1 teaspoon vanilla extract
1 cup flour
1/2 cup + 2 Tablespoons Hershey’s Special Dark cocoa powder (or regular cocoa powder)
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk (I used 2%)
1 cup Heath baking bits
1/4 cup Reese’s Pieces, plus more to sprinkle on top
1/8 cup peanut butter chips
butterscotch chips to sprinkle on top (totally optional)

Directions
In the large bowl of a stand mixer, cream the butter for about 20 seconds on medium speed.

Add in the sugars and cream it together until light and fluffy.

Beat in the egg and vanilla. Scrape down the sides of the bowl, if needed.

In another medium bowl, combine the flour, cocoa powder, baking soda, and salt and mix together.

With the mixer running on low, slowly add the flour mixture into the wet mixture.

Turn off the mixer and add the milk. Stir by hand to combine. The dough will be thick and sticky.

Fold in the Heath bits, Reese’s Pieces, and peanut butter chips.

Chill the dough for (at least) 2 hours up to 36 hours, covered. This will make the dough easier to work with.

Preheat the oven to 350 degrees. Line a baking sheet with a baking mat (I use a Silpat and a Betty Crocker silicone mat – both work great) or parchment paper and set aside.

Using a cookie scoop, scoop the chilled dough into balls and place on cookie sheet. Press some butterscotch chips, or a few more Reese’s Pieces into the dough, if you want.

Bake for 12 minutes.

Allow to cool on the cookie sheet for at least 5 minutes before transferring to cool.