Friday, August 24, 2012

Reese's Pieces Double Doozies

The physicist passed basically the most important test of his academic career this week and needless to say, we were both pretty freaking excited about it. He absolutely loves the rainbow chip double doozies that you get at the mall from the Great American Cookie Company.. you know the one.. and he's obsessed with Reese's Pieces. I happened to stumble upon mini reese's pieces at wal-mart earlier in the week and bought them up instantly knowing he'd love them. So, given the happy occasion, I whipped these cookies up to celebrate!

Adapted from Alton Brown's Chewy Chocolate Chip Cookie Recipe
2c Flour
1/4c Sugar
1c Brown Sugar
1tsp Baking Soda
1tsp Salt
1c Butter
1/8c Milk
1 Egg
1 Egg Yolk
1.5tsp Vanilla
1/2c Mini Chocolate Chips
1/3c Mini Reese's Pieces plus extra for dipping

For the Icing
3.5c Powdered Sugar
1/2c Softened Butter
1.5tsp Vanilla
1/4c Milk

OVEN: 375
BAKE: 8-10min 
YIELD: ~3 Dozen Cookies/18 Sandwich Cookies

1. Melt the butter in a microwavable measuring cup in the microwave and set aside to cool down a little bit. 

2. In a standing mixer, combine the butter, sugar, and brown sugar until smooth. 

3. In a small cup, whisk together the milk, egg, yolk, and vanilla with a fork and then pour into the mixer. 

4. Slowly add in the flour, baking soda, and salt. 

5. Stir in the chocolate chips and reese's pieces and then put the dough in the fridge for at least two hours. The dough is going to be quite malleable and the longer you let it chill the easier it will be to shape the cookies. 

Is that not the most delicious looking dough ever??
6. Pour about half a cup of the reese's pieces into a bowl when you're ready to shape the cookies. 

7. These cookies will flatten out very nicely so it's important that you don't make them too big and you give them enough room to spread on the cookie sheet. Pull out a small amount of the dough and roll it into about a 1-inch ball and then flatten it in your hands. 

8. Dip the top of the cookie in reese's pieces (this is how you get that nice coating of candy)

9. Bake them up (and watch these carefully because you don't want them to over cook and then get hard) and let them cool completely before sandwiching them with icing. 

10. For the icing, you can use a store bought container or make your own. I used the same recipe that I used for my Rainbow Cupcakes last week: cream the softened butter in a mixer for three minutes, add in the vanilla and salt, and then alternately add the milk and powdered sugar in until combined. Scrape down the bowl and then turn the mixer on medium-high for 5 minutes. 

11. To make cookies into a sandwich, use a knife and spread the desired amount of icing onto one cookie and then place another one on top. Pop the cookies into the fridge for about an hour to let the icing set, and then store in an airtight container. 

I was really happy with how these turned out, but how could I go wrong using an Alton Brown recipe?!

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