Soft Chocolate Candy Cookies
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- 1/2 c
- unsalted butter
- 2/3 c
- brown sugar or coconut palm sugar
- 1/4 c
- 1 tsp
- vanilla extract
- 2 Tbsp
- cocoa, unsweetened
- 1 box
- chocolate or chocolate fudge instant pudding powder (not sugar free)
- 1 c
- 1/2 tsp
- baking soda
- 1/4 tsp
- 1 Tbsp
- strong coffee (cooled) or water
- mini reeses cups unwrapped, or any mini candy of your choice (1/2-3/4 cup m&m's if using)
1Line 2 cookie sheets with parchment paper.
Cream butter and both sugars in a mixer fitted with the paddle attachment. Mix in vanilla and egg. Add cocoa powder and pudding mix (the powder) and mix until smooth.
Whisk together the flour, baking soda, and salt. Add dry ingredients and coffee or water to the wet ingredients and mix until just combined.
2If you are using a stand mixer, add about 20 pieces of the candy you have chosen (mini peanut butter cups, M&M's add 1/4 cup) and mix until they are broken chunks are throughout the batter. (No need to chop them, the mixer does the work for you.) If you’re using a hand mixer, you should rough chop the candies by hand to mix them in easier. Mix the candy in the batter until incorporated.
Coarsely chop remaining candy.
3Scoop 2 tablespoon sized balls of dough onto prepared cookie sheets, 2 inches apart. Press a few pieces of the chopped candy on the top of each cookie ball. Cover with plastic wrap and chill the cookies sheets for at least 1 hour.
Preheat oven to 350°F.
4Press each cookie dough ball down slightly with the palm of your hand. Bake for 10-14 minutes, until they just start to lose their glossy sheen. If you like your cookies softer, cook them for about 11-12 minutes. You might want them to cook a little more 13-14 minutes, just keep an eye on them so they don't get too done.
5Cool cookies on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days or they will keep in the freezer for up to 3 months.