I made tacos last Friday for dinner, complete with homemade corn tortillas and taco seasoning. If you haven’t checked out that recipe yet DO IT! It’s so good, and you can even broil the tortillas until brown on both sides to make them even easier.
But I digress. I was feeling great after dinner. And then it hit. Scratchy throat. Sniffles. Oh no!
Someone in the house who shall remain nameless . . . ahem Dad ahem . . . probably wasn’t careful enough when he was ill and contaminated me.
I know it’s probably not that bad. I do have a reputation for being a drama queen, but if you know me, you know getting sick is my worst fear in life. Literally. No joking. And since it’s almost a week later and I’m still fighting my cold, I’m pretty stressed and upset. And I may or may not be giving Dad the silent treatment.
I mean he even refused to eat his garlic the other night. In case you didn’t know, garlic is antiviral, antifungal, and antibacterial. Though it’s not working fast enough.
Amid all the garlic, apple cider vinegar, soup, and lean proteins I’ve been eating, I needed a cookie. A huge, soft, sugary cookie. I’ve had my eyes on Pinch of Yum’s Big Soft M&M Cookies for awhile and felt it was the perfect time to whip them up.
Clearly I couldn’t make them with M&Ms, so I swapped in Reese’s Pieces. You could go with either, but the melty Reese’s Pieces were insanely tasty in them. Oh, and you might notice some are different colors and bigger than you might expect – those are Reese’s Pieces Eggs that I stockpile every Easter. They are even better than the original Pieces. Like way better.
These cookies are so soft and chewy. The flavor of the base is mildly vanilla which pairs so well with those peanut buttery Pieces. Don’t wait to make these cookies!Print
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 cup vegetable shortening
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups Reese’s Pieces
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large bowl, cream sugars and shortening until light and fluffy. I did this by hand but a hand or stand mixer would work too. Mix in the eggs and vanilla.
- Add the flour, baking soda, and salt. Mix until the dough is combined. Stir in the Reese’s Pieces.
- Using a regular sized ice cream scoop, scoop batter onto the prepared pan. Bake cookies for 15-18 minutes until light golden brown and flattened slightly. Serve warm or allow to cool on the trays. Cookies may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.
Recipe adapted from Pinch of Yum
- Prep Time: 10 minutes
- Cook Time: 18 minutes