Wow. This is a delicious, fudgy, almost brownie-like cookie loaded with white chocolate and chopped peanut butter cups. A perfect cookie replica of an ice cream classic. Barely enough batter to hold the mix-ins together, but that chewy chocolate cookie is still perfect. Yes, these cookies are awesome, and how could they be otherwise? Baking chocolate, chocolate chips, white chocolate and peanut butter cups jam pack into these cookies for an excellent treat. Small, sweet and full of flavor--that's my kind of cookie.
I'm a huge fan of taking the flavor behind another dessert and putting in a cookie. Moose Tracks is one of Dave's favorite ice cream flavors, so when I saw this cookie from Jocelyn at Inside BruCrew Life I knew I had to make them. These cookies came together quick in a saucepan with a whisk and spatula, so they'd be easy to make afternoon school (or perfect for a snow day). Maybe stock up on some chips and peanut butter cups in case the urge hits?
Moose Tracks Cookies
1 cup semisweet chocolate chips
2 ounces unsweetened chocolate
2 Tablespoons butter
2/3 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 cup white chocolate chips
2 cups mini Reese's Cups, chopped
Put semisweet chocolate chips, unsweetened chocolate and butter in a medium saucepan and melt over low heat until smooth.
Remove from heat. Whisk in eggs, one at a time, taking care to whisk constantly so as to temper the eggs, not scramble them. Whisk in the sugar, then stir in the flour, vanilla and baking powder.
Stir in white chocolate chips and chopped peanut butter cups.
Drop dough onto parchment or Silpat lined baking sheets. I used a small cookie scoop.
Bake at 350 degrees F for 8-10 minutes until set. Turn baking sheet 180 degrees halfway through.If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and cool on pans for 2 minutes before transferring to wire racks to cool completely.
Makes 4 dozen cookies.
The Cookie Princess
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