It isn’t October to me without these cookies. I’m not sure how long my mom has been baking them and bringing them to her kids (no matter how old), but every year I look forward to receiving my bag of Halloween cookies from my mama.
The year that really stands out to me for some reason is 2012. I was home with Harper and I clearly remember folding clothes and watching the Andy Griffith show (also exactly like my mom used to do when we were kids) when she came over with her Halloween shirt on and bags of cookies, one for me and one for my sister….the bag for her never made it. I ate them all. Sorry sister. Anyhoo, we dressed Harper, then just 4 months old, in her pumpkin suit and went out to take pics on a hay bale in front of our little barn. I love those pictures and I love these cookies!
I love these cookie so much that my mom even made me a whole batch and brought them to me before our trip to Colorado a few years ago. Yes, I packed the cookies on the plane and we ate them the whole week we were gone.
I’ve come to expect these cookies, but this year I thought I’d take a turn making them at home for my girls. Just my way of handing down a baking tradition. I hope my girls remember their mama baking these for them one day when they’re strolling down memory lane.
I’m sure I’ll be baking a few more batches of these before Halloween gets here. But I couldn’t wait to have them already! This recipe is actually adapted from a chocolate chip recipe, but to me it’s like an even better peanut butter cookie. You’ll have to try it to see what I mean.
The recipe comes from an old Pillsbury cookbook that was given to my mom by her mother when she got married in 1977. Then my mom handed it down to me. This cookie recipe has been well loved and used many times no doubt. The page that the recipe is on finally tore loose from the binder and I had to repair it with tape. It should survive the next 40 years!
These cookies are perfect to snack on while watching your favorite Halloween movies. One of ours is Charlie Brown. Just make sure and leave out a few cookies for the Great Pumpkin….
- 3/4 cup butter, softened (salted)
- 1 cup firmly packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 2 1/4 cups self rising flour (I use White Lily)
- 1/2 tsp salt (can omit if using salted butter)
- 1 cup of mini Reese's Pieces
- Preheat oven to 375 degrees F.
- In a large mixing bowl, cream butter and sugars until fluffy.
- Add in egg and vanilla and mix well.
- Stir in the flour and salt, and then add the mini Reese's Pieces.
- Roll into balls and bake for 8-10 minutes or until edges are slightly turning golden.
- Optional-you can chill the dough for 30 minutes to an hour, then bake. This will make a thicker cookie, but this step is not necessary!
- *The original recipe calls for 2 cups of all purpose flour + 1 tsp baking soda. I use self rising flour instead for this recipe.
- * I also use slighly more flour than the recipe calls for, because I don't make drop cookies, instead I roll them into balls before baking. Just a 1/4 cup more flour usually makes them less sticky enough to roll.
- * The original recipe calls to bake right away without chilling the dough. I've done this both ways and both provide an excellent tasting cookie! But if you would like your cookies to be a bit thicker as pictured in this post, then chill the dough for at least 30 minutes or so before baking.