Mini Reese’s Chocolate Cookies

These rich chocolate cookies baked with mini Reese’s peanut butter cups are the perfect treat with a big glass of milk!

Mini Reese's Chocolate Cookies | JavaCupcake.com

These Mini Reese’s Chocolate Cookies aren’t the most glamorous or beautiful cookies I’ve ever made.  But, what they lack in appearance they make up for in flavor! Sooooo chocolatey with bites of Reese’s peanut butter cups running thoughout, these cookies definitely cure any craving I have for chocolate!

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

I started with the recipe from Hershey’s for their Chewy Chocolate Cookies and tweaked it a bit.  I subbed half the granulated sugar for brown sugar and added Reese’s mini cups instead of peanut butter chips.  I always love brown sugar in cookies, I think it really adds a depth of flavor and a subtle caramel hint that is just out of this world!

Mini Reese's Chocolate Cookies | JavaCupcake.com

Although these cookies flattened out a little more than I had hoped, they are still rich and chewy and so good!

Oh… what I really loved about making these cookies.  I was in and out of the kitchen in about an hour and a half.  Quick and simple.  No big mess and not a lot of time spent to make something super yum!  What more can you want from a cookie?

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

So, if you’ve got a chocolate craving and not much time… these cookies are for you!

Happy Baking!

Mini Reese's Chocolate Cookies
 
Prep time
Cook time
Total time
 
Serves: 2+ dozen cookies
Ingredients
  • 10 Tbsp unsalted butter, room temperature
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup all-purpose flour
  • ½ tsp baking sad
  • ½ tsp salt
  • ⅓ heaping cup dark chocolate cocoa powder
  • 1 8oz bag Reese's Unwraped Mini Peanut Butter Cups
Instructions
  1. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter about 1 minute until smooth.
  3. Add the sugars and beat on high until fluffy - about 2 minutes. Scrape the bowl and mix again 30 seconds.
  4. Add the egg and vanilla and beat on high 1 minute. Scrape the bowl and mix again 30 seconds.
  5. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
  6. In two parts, with the mixer on medium-low speed, add the flour and mix until incorporated.
  7. Add the Reese's mini cups and with the mixer on low speed, mix until just combined. NOTE: DO NOT OVER MIX otherwise you'll break up the min cups too much. You want them whole or in large pieces.
  8. Freeze for 30 minutes or chill in refrigerator for 2 hours.
  9. When ready to bake, preheat oven to 350F degrees.
  10. Using a kitchen teaspoon, drop dollops of dough onto your prepared baking sheet.
  11. Bake 8-9 minutes. Allow the cookies to cool on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
  12. Store in an air-tight container for up to 5 days - if they last that long!

Chocolate Drizzled Cookie Sticks

While I’m taking a break from baking to by with my soldier and my family, the wonderful Toni from Make Bake Celebrate is here to share her recipe for Chocolate Drizzled Cookie Sticks!

A heartfelt thank you goes to Toni for helping me out this week!  Please, show her all kinds of love and visit her sweet blog, Make Bake CelebrateChocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com

Hi! I’m Toni from Make Bake Celebrate, a blog full of bright and cheery easy to make treats! And I’m so excited to be filling in for Betsy today here on Java Cupcake. I’ve had the pleasure of knowing Betsy for some time now, not only as bloggy buddies but as fellow Army wives as well! It’s not everyday that you come across somebody who shares your passion for cupcakes, frosting, and combat boots! In case you haven’t heard, Betsy welcomed home her hero this week!

I can honestly say I’ve been in that same spot and let me tell you no amount of sprinkles in the world could pull me down from the clouds in the days that surround homecoming. So when Betsy asked me if I could stop by and share a little something sweet here at Java Cupcake while she spends a little time with those who matter most – I practically had my piping bag ready!

But before we get to the yumminess I would like to say WELCOME HOME to Dave!! As well as CONGRATS to Betsy, you did it and you’re stronger then ever. :)

Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com
While I was going over my “to bake” list to pick something to share with you guys I was looking for something fitting to Java Cupcake, but Betsy said, “No way, pick something that’s totally you!.” (What she really meant was covered in sprinkles) Let’s hope she was serious because these chocolate cookies bars are totally me. Chocolate, more chocolate, yummy, cute, crazy easy, and well you know – covered in sprinkles. Like all of my favorite things wrapped into one! I’ve been wanting to make these every since I made these Birthday Cake Cookie Bars last year. They were a big hit, and a chocolate version only seemed natural!

So if you’re looking for a step by step tutorial to help you out on these you can always follow the same directions from the Birthday Cake Cookies Bars and just swap out for the recipe listed below.

I really love how these Chocolate Drizzled Cookie Sticks came out and just how fun and festive they can be! They start with an easy rolled chocolate cookie, cut, baked, then drizzle on some melted milk chocolate, toss on some sprinkles and you’re done! A simple treat to impress.

Thanks so much Betsy for inviting me over to Java Cupcake, and I hope you guys enjoyed my post! If you guys want to head on over and say hello over at my place I would love to have you – you can never have too many buttercream loving friends!

Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com

Chocolate Drizzled Cookie Sticks
 
Ingredients
Chocolate Drizzled Cookie Bars
  • 1 Cup Salted Butter (cold)
  • 1 Cup Sugar
  • 1 Egg
  • 1 Tsp. Vanilla
  • 2 Cups Flour
  • ¾ Cup Cocoa Powder
  • 1 Tsp. Baking Powder
  • 8oz. Melting Chocolate
  • Sprinkles (optional)
  • Makes approx. 36 cookie bars.
Instructions
  1. Preheat oven to 350 degrees. In a small mixing bowl whisk together flour, cocoa powder, and baking powder. Set aside.
  2. Chop up cold butter into little chunks. Place in bowl of electric mixer and cream on medium until light and fluffy. Add in sugar and whip until fully combined.
  3. Add in egg, beat, then add in vanilla, beat. Slowly add in flour mixture and mix until dough has formed into one large chunk. (Dough will be crumbly at first, keep mixing! If needed remove from mixture and work together with hands just a bit)
  4. Divide dough into two parts and place one half in the fridge wrapped in clear wrap. Roll the other half out between two pieces of wax paper to desired thickness. Use a pizza cutter to cut strips of cookie about 1.5in X 3.5in. Gently transfer cookie bars onto a parchment paper lined cookie sheet and place in freezer for 2 minutes. (This will help keep the cookie's shape)
  5. Bake cookies for 9-11 minutes, remove from oven and carefully slide parchment paper and all on to cooling wrack. Repeat with remaining dough until it is gone.
  6. Once cookies have cooled remove parchment paper from under cookies and place under the cooling rack. (so you can now drizzle your chocolate and the paper will catch the mess) Melted melting chocolate and drizzle over cookies. Add sprinkles if you would like. I pour my melted chocolate into a decorators bottle to make the process very fast and easy. Let chocolate firm before serving.

Creamy Mint Cookies

Simple ingredients & easy preparation make these chocolate & mint cookies out of this world delicious!

Creamy Mint Cookies by My Life Well Loved |  JavaCupcake.com

This is a guest post from Heather at My Life Well Loved.  A big THANK YOU to Heather for proving this super delicious cookie recipe for my JavaCupcake readers!  Heather is a 20-something Southen Belle who loves to blog about healthy living, her great sense of style, social media and her life with her sweet husband.  If you’d like to learn more about Heather, make sure to check out her blog or you can find her on Facebook too! 

I am so thankful that Betsy is allowing me to guest post here at Java Cupcake today! I am Heather and I blog at My Life Well Loved about healthy living, marriage, living your life to the fullest and healthy, easy recipes. Well, most of the time! And then I splurge on little treats like these amazing Creamy Mint Cookies I’m sharing with you today!

I LOVE Andes Mints, I mean…really, who doesn’t? Now, can you imagine combining Andes mints with cookies? It doesn’t get much better than that! These cookies are to die for! If you thought you loved cookies before, just imagine icing them with melted Andes mints. That’s exactly what happens in this delicious cookie recipe.

This was the first cookie I made successfully as a newlywed around 4 years ago. For some reason, I really struggled to get my cookies to be the right consistency until I found this bad boy. My husband likes it so much, he asked me to make them again. I hope you enjoy these cookies as much as we did!

Creamy Mint Cookies by My Life Well Loved |  JavaCupcake.com

Doesn’t this picture just make you want to dive in and lick those melty minty chocolate morsels? I hope you truly enjoy this recipe and come visit me over at my blog, My Life Well Loved! Please leave me a comment or follow along with me on Pinterest and I look forward to connecting with you!

*If you find where this recipe is from, please let me know. I cannot remember where I found it.

Creamy Mint Cookies
 
Prep time
Cook time
 
Serves: 2-3 dozen cookies
Ingredients
  • 1 box Devil’s Food Cake Mix
  • ½ cup vegetable oil
  • ½ tsp chocolate extract
  • 2 eggs
  • Andes mints
Instructions
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together cake mix, oil, chocolate extract & eggs together. '
  3. Drop spoonfuls of dough onto baking sheet.
  4. Bake at 350 for 6 minutes.
  5. Immediately press an unwrapped Andes mint onto each cookie while still hot. Allow to stand for 5 minutes then smooth out the soft mint with the back of a spoon to cover the cookie.
  6. Remove to a wire rack to cool completely.

12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies
 
Cook time
 
Serves: 3-4 dozen cookies
Ingredients
  • 1 cup all-purpose flour
  • ½ cup dark chocolate cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped
Instructions
  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to ⅛" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.
Notes
Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!

Daily-Photo-Collage-day-12

12 Days of Cookies – Day 6: Haystacks

Chow mein noodles and marshmallows are covered in chocolate to make these fun, non-traditional Christmas cookies!

Haystacks - Chow mein noodles and marshmallows covered in chocolate make up these super fun, non-traditional cookies! | JavaCupcake.com

I haven’t had Haystacks since I was a little kid.  I don’t see them that often at parties nor do my friends talk about making them at the holidays.  Yet, I knew they had to be a part of the 12 Days of Cookies for one reason…

There’s a hand written recipe for Haystacks on a piece of binder paper tucked into the back cover of my Betty Crocker Cooky Book.  Handwritten by me, as a kid – probably not older than 8 or 9 years old.  I’ve looked at this recipe every year and I’ve never stopped to really think about what it meant… until this year.  This recipe was a foreshadowing of my life to come as a baker and recipe developer.

Haystacks - written by JavaCupcake as a child

I posted this picture on Instagram when I made these Haystacks for this post. See it here: http://instagram.com/javacupcake

My mother’s influence – her love of baking and being in the kitchen inspired me at a young age to create make Haystacks… write the recipe down and make sure it stayed in the cooky book.

I knew that someday, I’d need the recipe again.  And now… 25, maybe 30 years later… I’m finally making my Haystacks again. My child-self would be so proud.  Little Betsy’s recipe is going to be on a big baking blog for the entire world to enjoy!  She would have never imagined such awesomeness.

So, thank you Little Baker Betsy for being inspired so young to create recipes and bake and to love being in the kitchen.  You inspire me and I hope that I can pass down that inspiration to my own children!

Haystacks - Chow mein noodles and marshmallows covered in chocolate make up these super fun, non-traditional cookies! | JavaCupcake.com

My original recipe for Haystacks say that butterscotch chips, peanut butter chips or any other flavor of chips could be used.  I stuck with the traditional and went with chocolate –  a high quality chocolate.  These Haystacks full of mini marshmallows and lots of chow mein noodles!   If you love chocolate and marshmallows with a crunch, then you’ll love these cookies!

Enjoy!

Haystacks
 
Prep time
 
Serves: 2 dozen haystacks
Ingredients
  • 10oz bag Gharidelli 60% cocoa bittersweet chocolate chips
  • 1 Tbsp vegetable oil
  • 7 cups chow mein noodles
  • 2½ oz mini marshmallows (about 1⅓-1½ cups)
Instructions
  1. Line two cookie sheets with wax paper. Set aside.
  2. In a large pot over medium heat, melt the chocolate the chips and oil together.
  3. Once melted, remove from the heat and add the chow mein noodles and marshmallows. Stir together with a fork.
  4. Drop 2-3 Tbsp into piles on the prepared wax paper.
  5. Allow chocolate to set completely before serving. Store in an air tight container.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Monday!

12 Days of Cookies  | JavaCupcake.com

Pumpkin Chocolate Snickerdoodles
{Surprise Inside}

Giant pumpkin chocolate snickerdoodles rolled in sugar and spices are a perfect treat for a rainy, Fall afternoon! Oh… did I mention there’s a SURPRISE baked inside each cookie?

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

When I saw the bags of Hershey’s Pumpkin Spice Kisses at the Commissary I knew I had to snatch up a couple bags immediately.  Seasonal candy like that is hard to come by here in Germany.  These kisses are a pumpkin spice flavored milk chocolate kiss that is full of delicious Fall flavor.

Pumpkin Spice Hershey's Kiss Candy

But… what was I going to make with these candies?  I’d already done a pumpkin spice cupcake… so I knew I didn’t need to make another cupcake.  I’d also already made pumpkin snickerdooles and pumpkin chocoalte chip cookies.  *humph*

Wait… how about pumpkin & chocolate together in a cookie?  Since these kisses were pumpkin and chocolate… that would be a perfect combination.

I knew though that I couldn’t do a standard “blossom” cookie for these.  Those are so played out.  It’s just way too easy to pop the Kiss on top of the cookie.  I needed something better.

SURPRISE INSIDE! Yes!!!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

So… I came up with these Pumpkin Chocolate Snickerdooles with a Surprise Kiss Inside!  They are a light as air cookie that is full of chocolate, spice and pumpkin flavor.  Each bite is so tender, rich and delicious.

You think you love the cookie from the moment you take your first bite.  But then, you take a bite of the SURPRISE INSIDE… and BAM! an explosion of flavor in your mouth.  Seriously.  I’ve eaten at least a dozen of these cookies because those 2 bites with the Hershey’s Kiss inside are pure joy.  Heaven.  So damn good!

These cookies would be perfect at a party, in your kids lunch, or even a potluck at work…. because the excitement of watching the person bite into the center of the cookie and find that Hershey Pumpkin Kiss surprise inside is PRICELESS!

Enjoy!

PS… I made a short little video to go along with this recipe!  The Kisses were a bit of a challenge to get into the middle of the sticky dough.  Let me know what you think and if it was helpful for you!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

Pumpkin Chocolate Snickerdoodles {Surprise Inside!}
 
Prep time
Cook time
 
Chocolate and pumpkin together make these cookie the perfect snickerdoodle treat! Oh... and there's a surprise inside each cookie!
Serves: 3 dozen cookies
Ingredients
For the cookies
  • 2¼ cups flour
  • ½ cups dark chocolate cocoa powder
  • 2 tspcream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 1½ cups sugar
  • 1 cup unsalted butter, room temperature
  • 1 large egg
  • ¾ cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • Hershey's Pumpkin Spice Kisses
For rolling the dough in
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 Tbsp ground cinnamon
  • ¼ cup sugar in the raw
Instructions
  1. Line cookie sheets with parchment paper. Unwrap the Hershey's Pumpkin Spice Kisses and set aside.
  2. In a medium bowl, whisk together the flour, cocoa, spices, baking soda, cream of tartar and salt.
  3. In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy - about 2 minutes.
  4. Add the egg and mix until combined. Scrape the sides of the bowl and add the pumpkin. Mix again until smooth. Scrape the sides of the bowl and add the vanilla and mix until combined.
  5. Pour in half the flour mixture and mix on medium until just combined. Scrape the sides of the bowl and add the remaining flour mixture. Mix on medium speed until smooth.
  6. Cover bowl with plastic wrap and FREEZE FOR 2 HOURS! Don't skip this step or the batter will be too sticky to work with.
  7. Preheat oven to 400 F degrees.
  8. In a small bowl, mix together the ingredients for rolling dough in. Set aside
  9. Using a tablespoon, scoop a small apricot sized ball onto the spoon. Press a Hershey Kiss into the center and use one finger to move the batter around the Kiss until covered. NOTE: Try not to get dough all over your hands - just use one finger to move the dough. Watch the video below to see exactly how I did it.
  10. Drop the dough into the rolling mixture. Shake the bowl around until the dough is completely covered in sugar. Once covered in sugar, form dough into a ball with your hands and place on prepared cookie sheet.
  11. Bake 6-8 minutes or until the tops begin to form a crust and are slightly firm... the cookies should still be soft to the touch.
  12. Allow to sit on the pan for 5 minutes before removing to a wire rack to cool completely.

Loaded Dark Chocolate Peanut Butter Cookies

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

There’s no real reason for making these cookies.  No special occasion.  No person to gift them to.  Really, I just wanted to eat them.

I first saw the recipe for Chocolate Peanut Butter Cup Cookies at Mom on Time Out and had the tab with the recipe pulled up on it since  they were posted a week ago.  Drooling.  I mean seriously… peanut butter, chocolate and Reese’s.  Yes, please!

So yeah… I guess you could say that my drooling was the reason for these cookies.  My family didn’t appreciate my constant salivation…. or having to pass me a tissue every five minutes.

I didn’t have the same mini peanut butter cups that the Mom on Time Out recipe called for… but I did have a bag of Reese’s that were slightly larger.  So… I made due.  Oh… and I added peanut butter chips and espresso and used dark chocolate.

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

Yeah… you read that right.  ALL that went into these cookies.  Now you see why they’re called Loaded Dark Chocolate Peanut Butter Cookies.

Enjoy!

PS… these only lasted one day before my family ate them all.  One day.  (I may or may not have eaten 1/2 of them myself.)  Next time… I double this recipe!

Loaded Chocolate Peanut Butter Cookies
 
Prep time
Cook time
 
Serves: 2½ dozen cookies
Ingredients
  • 1½ cups flour
  • ½ cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup dark brown sugar, lightly packed
  • ½ cup sugar
  • ¼ cup unsalted butter, melted
  • ¼ cup creamy peanut butter (I used JIF)
  • 1 tsp vanilla
  • 1 egg, room temperature
  • 3 Tbsp warm water
  • ½ cup peanut butter chips
  • peanut butter chips, for garnish (optional)
  • 1 8oz bag of Reese's Peanut Butter Cups Unwrapped Mini Cups
Instructions
  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. In a bowl, whisk together the flour, cocoa, baking soda, espresso powder and salt. Set aside.
  3. In the bowl of your stand mixer, combine the brown and white sugars. Add the peanut butter and butter and beat on high until smooth. Scrape the sides of the bowl and beat again.
  4. Add the egg and vanilla and mix until combined on medium. Turn mixer to high and beat for 1 minute.
  5. Mix in the water.
  6. In three parts, add the flour mixture. Mix on medium until the dough comes together. NOTE: It will be thick!
  7. Fold in the peanut butter chips.
  8. Roll tablespoon size balls of dough in your hand. Press a mini Reese's cup in the center of each ball and press the dough around it.
  9. Place the dough ball on the cookie sheet and gently press it so it slightly flattens out. Press a few extra peanut butter chips on top if necessary. (This makes the cookies look pretty!)
  10. Bake for 7-8 minutes.
  11. Cool on the pan for 1 minute before removing to a wire rack to cool completely.

 

Raspberry Dark Chocolate Cookies

We don’t get many specialty items at the PX here in Germany.  We’ve got the standard bags of candy and seasonal stuff, but when it comes to unique flavors and new items, we don’t tend to see it much.  SO, when I spotted a bag Raspberry Dark Chocolate M&Ms I snatched them up immediately to bake into cookies!  I mean, seriously… how could I not?

Raspberry Dark Chocolate Cookies by JavaCupcake.com

After opening the bag to sample one – I ended up sampling half the bag and was forced to go back to the store and buy another one.  I think everyone else in Grafenwoehr had the same idea I did, cause there was only one bag left!  ACK!  Luckily though, I have plenty to make these cookies.

The base for these cookies is a dark chocolate cookie… which, by itself is pretty darn delicious.  It’s fudgey, soft and almost like a brownie. But, you know me… I have to kick things up a notch!  So along with the Raspberry M&Ms, I added some espresso powder and extra dark chocolate chunks to the batter to intensify the chocolate flavor.  I think it worked.

Raspberry Dark Chocolate Cookies by JavaCupcake 2

If you come across these Raspberry Dark Chocolate M&Ms… snatch up a couple bags and make these cookies.  They won’t disappoint you!

PS… You’ll need a big glass of milk with these! YUM!

Enjoy!

Raspberry Dark Chocolate Cookies by JavaCupcake.com

 

Raspberry Dark Chocolate Cookies
 
Prep time
Cook time
Total time
 
Chewy, fudgey, brownie like cookies with chunks of dark chocolate and Raspberry Dark Chocolate M&Ms.
Author:
Serves: 3 dozen
Ingredients
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1¾ cup flour
  • 1 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 tsp espresso powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 8oz bag Raspberry Dark Chocolate M&Ms (plus more for garnish - optional)
  • 1 cup dark chocolate chunks (plus more for garnish - optional)
Instructions
  1. Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition. Beat in the vanilla.
  4. In a medium bowl, sift together the flour, cocoa powder, espresso powder, salt and baking soda.
  5. On low, incorporate the flour into the wet ingredients until it comes together. Scrape the sides of the bowl and mix until no more flour is visible.
  6. Fold in the 8oz bag of M&Ms and the dark chocolate chunks.
  7. Drop golf ball size rounds of dough onto your prepared cookie sheet.
  8. Press 5-6 m&m's and chocolate chunks onto the top of each ball. This step is optional, but it makes for a really pretty cookie.
  9. Bake cookies for 9-10 minutes. Do not over bake. Let cool on pan for 1-2 minutes before removing to a wire rack to cool completely.
  10. Store in an air-tight container for up to 4 days.