Oh, it has been one of those days…
not motivated to do anything…
it was super cold…
even with the heat cranking!
I am over the cold and snow!
It was nice and I have enjoyed all the wintery stuff…
but Spring can come now.Â
Not motivated to do much of anything
because it hurts when I move.
I think it is due to the shredding…
who knew 20 minutes could do that to you?
(I moved up to level 2 and am regretting it…only slightly)
At least now I feel like I am working out a little bit harder…
gotta tell ya…not looking forward to level 3 though.
The only thing getting me through these workouts is my sugar fix…
now I know that if I keep up with my daily dose of calories
all the shredding in the world isn’t going to help me…
but I haven’t made a move to give up on sugar…yet;-)
Speaking of sugar…have I got a cookie for you…
Fudgy yummy cookies filled with
reese mini pb cups and
white chocolate chips!!!
Uggg I am drooling just typing about these delicious things.
I found the recipe in one of the
holiday cookie issues at Christmas…
and I finally got around to making it a couple weeks ago.
Sorry I have been holding out on you…
I had so many different recipes bookmarked…
it might take me the whole year to make them all.
I am just thankful that I took them to a meeting…
I am sure it wouldn’t have been good to leave me
home alone with these tasty little devils.
Have you met my new best friend???
Mini Reese’s peanut butter cups…
mini meaning I can eat way more because
little cups have little calories:-)
Now I said it was an ice cream flavor…
did you catch that in my title???
My fav ice cream is Moose Tracks…
it is the only ice cream that I can eat lots of.
For some odd reason I am not/or ever have been a big ice cream eater…
funny I know…since it is laden with sugar!!!
Any way Moose Tracks is
vanilla ice cream
fudge swirls
mini peanut butter cups!
I decide to make a
fudge cookie
vanilla chips
mini peanut butter cups…
See, kinda like a take on Moose Tracks…
ok, never mind…on to the recipe:-)
Moose Tracks Cookies
Ingredients
- 1 cup semisweet chocolate chips
- 2 ounces unsweetened chocolate, chopped
- 2 Tablespoons butter
- 2 eggs
- 2/3 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 cup white chocolate chips
- 2 cups chopped mini Rees's Peanut Butter Cups
Instructions
- Preheat the oven to 350 degrees.
- In a medium saucepan combine the chocolate chips, unsweetened chocolate, and the butter. Cook and stir over low heat until melted. Remove from heat.
- Add the eggs, sugar, flour, vanilla, and baking powder to a bowl. Stir in a little bit of the chocolate mixture with a spoon. Add the rest of the chocolate mixture and stir until combined.
- Stir in the white chocolate chips and the mini peanut butter cups.
- Drop dough by rounded teaspoons on baking sheet. Bake 8-10 minutes or until the edges are firm. Let cool on sheets for 2 minutes then remove to wax paper to cool all the way.
- Store at room temperature in an airtight container. Keep the layer separated with wax paper.
Notes
Adapted from BH&G 100 Best Cookies Holiday Collection ’10
Lyss says
I made these yesterday. These are delicious, pretty easy to make, and I love that they don’t require a mixer or much clean up. I will definitely be making these again! I did mine for 8 minutes a pan, but when I dropped them by teaspoonfuls, I got 49 cookies.
Jocelyn Brubaker says
Yay! I’m glad you liked them. I probably scooped very big teaspoons when I baked them 🙂
Becki says
Really only 1/4 c. Flour??
Jocelyn Brubaker says
I know it sounds pretty unbelievable, but yes, that is all the flour you need for these cookies 🙂
Rana says
I tried these cookies tonight but when i baked them they spread way too much almost like they burnt. Was there something i did that was missing? My kids love mouse track ice cream and I was trying them out for a bake sale.
Jocelyn Brubaker says
They are a much thinner cookie than most. You could always try refrigerating the dough for 30 minutes before baking. I didn’t do that for this particular cookie, but I do it for other recipes to keep the dough from spreading. I’m not sure what else to suggest. I do hope you give them another try because they are definitely a favorite around here!
Molly says
I just made these to take to a friend tomorrow, I’m not entirely sure they will make it! I only had white chocolate chips that had a weird taste to them, so I just subbed regular chocolate chips 🙂 So yummy!
Jocelyn Brubaker says
I completely understand why they might not make it…these are pretty amazing 🙂
Mrs.T says
I just tried this recipe. Could not believe it would only take 1/4 cup flour, but that was absolutely fine. I did add another tablespoon or so, only because that was all that was left in the flour bag.
I chilled the dough just for the length of time it took the oven to preheat, and I did put it back in the fridge after each use. I found that this made the dough just firm enough so I could roll it into 1-inch balls, which is always my preference over drop cookies.
I baked the cookies about 13 minutes, and they didn’t flatten out like yours, but that is just fine and probably had to do with chilling the dough. These cookies are fantastic. Looking forward to seeing how they go over at a church potluck tomorrow!
Jocelyn says
I am so glad you liked the cookies!! My guess is that the extra little bit of flour and chilling the dough is why they didn’t flatten as much as mine.
Mrs.T says
Oh, and I forgot to add, I got about 48 cookies making them the way that I did. Then my hubby discovered them …
jacqueline says
I just made these with my daughter. They are really good. Super rich! I like that everything mixes in one pan. The only discrepensy in the recipe is that it’s more like 2 rounded Tablespoons instead of teaspoons on the baking sheet. Also, my cookies turned out more puffy and not flat like in the picture.