Chocolate Brownie Cookies with Reece’s Peanut Butter Eggs
A chewy brownie cookie with peanut butter eggs. What could go wrong??? The answer: nothing. The verdict: delicious. I don’t actually know why they’re a “brownie cookie” other than the beautiful crackly crust. They’re very, very chocolatey (is that a word? Spellcheck doesn’t think so) I mean, the ratio of flour to chocolate is 1:6. Be prepared though, these cookies are almost the size of my hands.
Ingredients: Cookie (Adapted from Brown Eyed Baker)
3 cups (about 16 ounces) semi-sweet chocolate chips
4 tablespoons salted butter, softened (the softened butter combined with the granulated sugar makes them chewy)
1 and 1/3 cups granulated sugar
1 teaspoon vanilla extract
1/2 cups all-purpose flour
1/2 teaspoon baking powder
2 cups Reece’s Peanut Butter Eggs (can be replaced with chocolate chips/chunks/morsels)
Recipe: Makes 24-30 cookies
Preheat the oven to 350F. Line two baking sheets with parchment paper (I greased the pan first to make the paper stick)
Put the chocolate chips and butter in a bowl and set it over a saucepan with simmering water. Stir until melted and smooth, it’ll be very thick.
Stir (using a mixer on slow) together eggs, vanilla, and sugar in a medium sized bowl. Set aside.
In a small bowl sift together baking powder and flour.
Add the melted chocolate to the egg mixture and combine well. Mix in the dry ingredients then fold in the peanut butter eggs.
Scoop roughly two spoonfuls of dough onto the prepared pans. There should be about six on each pan. Bake for 11 minutes. Leave to cool on the baking sheets.