When it comes to cookies, I fall in the camp that thinks the chewier = the better. In fact – let’s be honest – there’s a special place in hell for those cookies that look deceivingly chewy but are actually cardboard-esque crunchy.
So for my fellow chewy cookies fans…and those who are as Reese’s-obsessed as myself…here’s a no-fail recipe to achieve the perfect cookie bar; crunch not included.
1 cup unsalted butter, melted
2 cups brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups flour
10.5 ounces (about 2 cups) Reese’s Pieces candy, crushed
directions: Preheat oven to 350 degrees. In a large bowl, whisk together the brown sugar and melted butter until smooth, then whisk in the eggs, vanilla, and salt. Add flour one cup at a time and stir until well-combined, then mix in the chopped Reese’s Pieces. Pour batter into a greased 9×13 cake pan and bake for 40-45 minutes. Cool on a rack for at least 30 minutes before cutting.
These are good.
Seriously, ooey-gooey, peanut buttery, I-can’t-stop-eating-you, good.