sweets for every tooth.

Monday, October 3, 2011

Chocolate Reeses Frisbees

Look at that, see why I called it a frisbee?  These guys are big and flat like a frisbee, but sweet and slightly crispy unlike a frisbee, unless someone has started manufacturing sugar-coated frisbees.

So I was shopping.  And I bought giant chocolate chips.  And Reeses Peanut Butter Chips.  And then I combined em into a cookie dough that spread out more than I've ever seen a cookie dough spread in the oven but still turned out absofreakinlutely delicioso.  Or so it would appear since all 30 of the giant cookies were devoured by the 10 people watching football at my apartment on Saturday.  I've modified the ingredients a bit here so the spreading shouldn't be quite so severe in your attempt.

Here's what you'll need:
3/4 Cup Granulated Sugar
1 Cup Brown Sugar
1 Cup Unsalted Butter, softened
2 Eggs
1 1/2 tsp Vanilla Extract
1 tsp Baking Soda
1 tsp Salt
2 1/4 Cups Flour
1 1/2 Cups Semi Sweet Chocolate Chips
1 1/2 Cups Reeses Peanut Butter Chips

1. Preheat oven to 375 Degrees Fahrenheit.  Grease cookie sheets with butter or cooking spray.

2. Beat sugars and butter on high until fluffy, about 5 minutes.  Add in eggs and vanilla and beat until smooth.  Sift together soda, salt and flour and add to sugar mixture, beating until just combined.  Stir in chips.

3. Drop by 2-Tablespoon-Fulls on cookie sheets, 2 inches apart.  Place prepared cookie sheets in freezer for 10 minutes before baking to prevent a bit of the spreading.  

4. Bake at 375 for 12-15 minutes, until edges of cookies are crispy and tops are golden brown.  Let cool for at least 5 minutes on cookie sheets before removing to cooling racks.

Makes about 2 dozen frisbee-esque cookies.

The last two cookies standing strong.  See the straight edge?  Yeah.  
That's where I had to cut the cookies apart since they completely spread into each other.

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