Reese's Pie & Monster Cookies, Oh My!

In honor of Halloween (and because Lord knows we don't have enough sweets in our house right now) I decided to make a few goodies that either use candy in the recipe or remind me of candy. I found both of these recipes elsewhere, so the credit is due to Pioneer Woman and Family Circle magazine.

If you have any parties this weekend or just have extra m&m's that you can pilfer from your kids' candy bags, then you might want to make one (or both) of these recipes!

Pioneer Woman's Monster Cookies

• 2 sticks (1/2 Pound) Butter (salted) Softened
• ½ cups White Sugar
• 1-½ cup Brown Sugar, Packed
• 2 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 1-½ cup All-purpose Flour
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons Kosher Salt
• 1-½ cup Oats (either Quick Or Regular)
• ½ cups M & M's (more To Taste)
• ½ cups Pecans, Chopped (more To Taste)
• ¾ cups Chocolate Chips (milk Or Semi-sweet)
• ½ cups Peanut Butter Chips
• 2-¼ cups Rice Krispies

Preparation Instructions

Preheat oven to 375 degrees.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you’d like, or more M & M’s, more peanut butter chips or chocolate chips.

Add Rice Crispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.

Serve with glasses of cold milk.

Reese's Pie (via Family Circle)

• 1 refrigerated rolled piecrust (from 15-ounce package)
• 3 eggs
• 1 cup light corn syrup
• 1/2 cup sugar
• 1/3 cup chunky peanut butter
• 1/2 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips, plus additional for garnish (optional)
• Frozen whipped topping (such as Cool Whip), thawed (optional)
• Chopped peanuts (optional)

Directions

1. Heat oven to 375 degrees F. Fit piecrust into a 9-inch pie plate. Flute if desired. Refrigerate while preparing filling.

2. In a small bowl, lightly beat eggs with a fork. Stir in corn syrup, sugar, peanut butter and vanilla extract; mix until completely blended.

3. Remove piecrust from refrigerator and sprinkle with chocolate chips then pour peanut butter mixture over top. Cover edges of pie with aluminum foil.

4. Bake pie at 375 degrees F for 20 minutes; remove foil. Bake an additional 15 to 20 minutes more or until knife inserted near center comes out clean. Cover and chill for 2 hours. Garnish with whipped topping, remaining chocolate chips and chopped peanuts, if desired.