Serious Eats: Recipes

Cookie Dough-Filled Reese's Cups

[Photographs: Sarah Jane Sanders]

You may think the baking soda is a vestigial ingredient left over from the original cookie dough recipe. But baking soda does more than help cookies puff and brown in the oven, it also neutralizes the slightly acidic flavor of brown sugar, giving the cookie dough just the right flavor.

These cookie dough cups are for everyone! Go vegan in honor of Kenji by using coconut oil or shortening instead of butter. For those eating gluten free, simply replace the flour with your favorite GF blend (I love using half kinako (roasted soy flour) and half rice flour in this recipe).

Complete chocolate tempering instructions are beyond the scope of this recipe, however, you can find a great tempering tutorial from Liddabit chocolatier Liz Gutman here.. But take heart: you don't have to actually temper the chocolate if you store the finished cups in the fridge. Untempered chocolate can be tacky and soft at room temperature, so keeping them in the fridge is important.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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