Candy Cookies

Sorry for being MIA!  NY has been slammed with snow recently (although not as much as Boston) and I’ve been way too busy to bake.  All it took was a sale at Target on Reese’s and Andes Candies to get me back into the baking mood.  Below is a recipe for three of (almost) everyone’s favorite things: cookies, Andes Candies, and Reese’s Peanut Butter Chips.  The main cookie recipe is off the back of the bag of Reese’s chips but I modified it a bit so I could also use Andes.  Note: you can use almost ANY candy you want on these babies, these just happened to be on sale and I couldn’t resist buying them.

  • Ingredients:
  • 2 cups AP flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (leave out if using salted butter, keep in if using unsalted butter)
  • 2 1/2 sticks butter, softened
  • 2 cups sugar
  • 2 whole eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 5 oz. Reese’s Peanut Butter Chips
  • 5 oz. Andes Candies Baking Chips
  1. Stir together flour, cocoa powder, baking soda, and salt.
  2. In the bowl of a stand mixer, fixed with the paddle attachment, beat butter and sugar until fluffy.  Add eggs and vanilla; beat well.
  3. Gradually add the flour mixture; beat well.
  4. Remove the bowl from the stand mixer and grab a separate mixing bowl to use.  Divide the dough in half and keep one half in the bowl of the mixer and the other half in the separate bowl.
  5. Stir Reese’s into one bowl and Andes into the other bowl.
  6. Store both bowls in the fridge for at least 15 minutes.
  7. Preheat oven to 350 degrees F.
  8. Remove both bowls from the fridge and drop rounded teaspoons of the dough onto ungreased cookie sheets.  This recipe makes 4 dozen cookies so make sure you have a plan if you your oven doesn’t fit 4 at once and/or you don’t have 4 cookie sheets.  I had some leftover Reese’s and Andes at the end so I combined them into one bowl and made one sheet of what I like to call “Hybrid Cookies”.  Feel free to do this for all of your cookies, if you like to live dangerously.
  9. Bake in the oven for 8-9 minutes.  Do NOT overbake.  The cookies will be soft and puffy when first removed from the oven, and will flatten as the cool.  Cool slightly on the cookie sheet then transfer cookies to a wire rack to cool completely.
Andes Dough

Andes Dough

Reese's Dough

Reese’s Dough

A mix of the Andes, the Reese's, AND the hybrid cookies

A mix of the Andes, the Reese’s, AND the hybrid cookies

These came out delicious!  I’m usually not a huge fan of chocolate cookies but these taste amazing.  I’m partial to the Reese’s since I love their peanut butter but who doesn’t love Andes Candies?  The hybrids are especially tasty because you get a hint of PB, followed by the aftertaste of the mint from the Andes.  Remember, you can use ANY candy you desire in these.  The only kinds I would not suggest are the ones with a soft center that could easily melt and take over the cookie dough while baking in the oven.  Otherwise, go for it and let me know your results!

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2 Responses to Candy Cookies

  1. Holy Hell! Are you trying to give is all the Beetus!

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