New England is notorious for ever-changing weather. But this is starting to get to me. After an epic snowfall during the middle of last week, bringing us about 2 feet of snow in 12 hours’ time, today brought 5 inches of snow followed by sleet and rain. Yup, rain. It was barely 15 degrees yesterday but today, it’s raining. This is ridiculous! I am, once again, trapped home and my little girl extended her 3-day weekend into a 4-day affair. So much for a peaceful last day of my winter break.
On days like this when there is little that needs to get done (well, other than the laundry–but I pretend that takes care of itself), I find myself browsing food porn sites. I worked myself through another 50 pages or so of the 1873 on foodgawker, making my way into the late 2008 entries.
Timelessness. A moment captured in time that remains, even when the original fades away. It’s funny how many of the pictures that caught my eye only led to dead ends, the blogs now mere memories of what they once were. The posts and recipes have disappeared, but the brilliant photography continues as proof of those snacks and suppers finished and forgotten. What happened to those who enjoyed them? We will never know…
From Christmas 2008 comes a beautiful pictorial with a quirky write-up on Cheeky Kitchen for Mint M&M Ornamented Chocolate Cookies. How could anyone resist the cartooned cookies, batting their eyelashes and just daring you to try them by their presence alone?
Well, I wasn’t in the mood for mint–and I didn’t have mint M&Ms anyway. But Reese’s Pieces are always a friend of chocolate, so these became the afternoon’s experiment. They turned out well. Don’t expect them to spread, because they don’t. They come out looking about the same as they did when they went into the oven. You can get about 4 dozen out of the recipe with a small cookie scoop.
Mint M&M Ornamented Chocolate Cookies, you haven’t been forgotten! Your memory lives on in this new generation!
Reese’s Pieces Studded Chocolate Cookies
adapted from Cheeky Kitchen
makes about 4 dozen
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, lightly packed
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4-1/2 tsp sea salt
- 1/2 cup natural cocoa
- 1 3/4 cups unbleached all purpose flour
- 2 cups Reese’s Pieces
Preheat oven to 375 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
Cream together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well between. Add the vanilla. Mix in the baking powder, sea salt, cocoa, and flour until just fully incorporated.
Drop by rounded teaspoon (or with a small cookie scoop) onto the parchment-lined baking sheets. Bake 7-9 minutes. Let cool on baking sheet for 1-2 minutes, then remove to wire rack to cool completely.