Halloween 2013: Scary Good Sweets

The first Halloween that Jay and I lived together, I was SO excited about giving out candy and carving a pumpkin. We spent hours crafting an impressive design, only to have a total of 3 kids show up at our door over the course of the evening. I think I still have the leftover candy in my basement, and that was three years ago already. Needless to say, we haven’t bothered with the whole Halloween thing since then, but since it’s a good excuse for fun and junk food, I’ve missed it!

As with many cookie recipes, it’s best to chill this dough before baking for as long as possible (preferably overnight). The science behind refrigerating cookie dough is that leaving the dough to sit allows the baking soda more time to work its rising magic with the flour. Also, using chilled dough makes better, higher, fluffier cookies. Using warm dough will result in flat cookies that spread out and lose their shape. If you don’t have the patience/ foresight to make the dough a day ahead of time, a few hours in the fridge is still  better than nothing.

We’ll be keeping our lights off on Thursday night, but we’ll be enjoying these scary good sweets in the dark. Scary mostly because you’ll be terrified of the number on the scale after consuming them, since it’s unlikely you’ll be able to eat just one! Go to the gym, do an extra hard workout, and then curl up on the couch with a plate of these and a good horror movie. Happy Halloween!

Scary Good Peanut Butter Chocolate Cookies

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1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter – but you can use light)
1/2 cup unsalted butter, softened to room temperature
1 tbsp vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/8 tsp salt
3/4 cup Reese’s Pieces
3/4 cup semi-sweet chocolate chips

  1. Using an electric stand mixer, cream together butter, peanut butter, egg, brown sugar and vanilla on medium speed until light and fluffy, about 2-3 minutes.
  2. In a medium bowl, mix together the flour, baking soda and salt. Set aside.
  3. Stop the mixer, scrape down the sides of the bowl, and add in the flour mixture. Mix on low speed until just combined, about 1 minute. Do not over mix.
  4. Remove bowl from mixer, and fold in Reese’s Pieces and chocolate chips. Cover with saran wrap, and refrigerate overnight, or at least 4-6 hours.
  5. Preheat oven to 350. Using your hands to ensure candy and chocolate stick to dough, make balls with about 1-2 tablespoons of the dough, and place them on a parchment lined baking sheet. Flatten slightly with your palm. Be sure to leave about 2 inches between each cookie just in case they spread a little.
  6. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked. Do not bake longer than 10 minutes because cookies will firm up as they cool. Allow to cool on trays for about 5 minutes before moving to rack to cool completely. Store in an airtight container.

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