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  • Soft Reese's Pieces Cookies

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    Cloony
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    This document provides a recipe for soft Reese's Pieces cookies. The ingredients include butter, brown sugar, granulated sugar, an egg, vanilla extract, flour, cornstarch, baking soda, salt, chocolate chips, and Reese's Pieces. The instructions call for creaming the butter and sugars, then mixing in the wet and dry ingredients separately before combining. The dough is chilled for at least an hour before rolling into balls and baking for 10-12 minutes until lightly golden brown. The cookies are soft and chewy after cooling.

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    Soft Reese's Pieces Cookies recipe

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    This document provides a recipe for soft Reese's Pieces cookies. The ingredients include butter, brown sugar, granulated sugar, an egg, vanilla extract, flour, cornstarch, baking soda, salt, chocolate chips, and Reese's Pieces. The instructions call for creaming the butter and sugars, then mixing in the wet and dry ingredients separately before combining. The dough is chilled for at least an hour before rolling into balls and baking for 10-12 minutes until lightly golden brown. The cookies are soft and chewy after cooling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    15 views3 pages

    Soft Reese's Pieces Cookies

    Uploaded by

    Cloony
    This document provides a recipe for soft Reese's Pieces cookies. The ingredients include butter, brown sugar, granulated sugar, an egg, vanilla extract, flour, cornstarch, baking soda, salt, chocolate chips, and Reese's Pieces. The instructions call for creaming the butter and sugars, then mixing in the wet and dry ingredients separately before combining. The dough is chilled for at least an hour before rolling into balls and baking for 10-12 minutes until lightly golden brown. The cookies are soft and chewy after cooling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    Soft Reese's Pieces Cookies

    Taken from https://imgur.com/gallery/11Of0N3

    Ingredients
    3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
    3/4 cup (150g) packed light or dark brown sugar
    1/4 cup (50g) granulated sugar
    1 large egg, at room temperature
    2 teaspoons pure vanilla extract
    2 cups (250g) all-purpose flour (spoon & leveled)
    2 teaspoons cornstarch
    1 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup chocolate chips
    3/4 cup Reese's Pieces

    More Reese's Pieces for tops


    Directions

    In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the
    butter, brown sugar, and sugar together on medium speed until combined and creamy, about
    2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as
    needed.

    In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet
    ingredients, then beat on low speed until combined. The cookie dough will be slightly thick.
    On low speed, beat the chocolate chips and Reese's Pieces. Cover dough tightly with
    aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is
    mandatory for this cookie dough.

    Remove cookie dough from the refrigerator and allow to sit at room temperature for 10
    minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or
    silicone baking mats. Set aside.

    Once chilled, the dough will be slightly crumbly, but will come together when you work the
    dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
    Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look
    extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet.
    If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They
    will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a
    few extra chocolate chips into the tops.

    Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room
    temperature for up to 1 week.

    I like to roll mine out before I chill them. It’s important that you chill these for at least one
    hour. I chilled mine for three. If you don’t chill them they’ll be flat.

    This is how they look right out of the oven. Mine baked for 11 min. You can see how soft they
    are.

    Allow to cool on the baking sheet for 5 min before you transfer to a cooling rack. The 5 min on
    the hot cooking sheet is part of the cooking process.

    Once they’ve cooled completely they’re soft and perfectly browned on the bottom. The
    insides are set but soft.

    Here’s the recipe I used and took the text from. I slightly adapted it by changing the mix ins.
    http://sallysbakingaddiction.com/chocolate-chip-cookies/

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