Look what I made and it's all your fault (Reese's Pieces Cookies Recipe)

Do not be complacent about these they are fantastic!!!

Earlier this week I sent an e-mail with this picture to my good friend currently residing in Boston, entitled "look what I made and it's all your fault."

I received a shipment of American candy at the beginning of this month from this particular friend.  With delight and dismay and the moral support of my Boston cast mate we hid the candy in the drawer under my couch.

I have no stop button when it comes to candy and neither do most other dancers who angrily glare at you while eating all candy in sight.
So it became common knowledge amongst my performer friends in the village that I had a drawer full of the candy that made them miss home.

One evening this week a dancer friend from LA came over for a cup of tea and right on cue I had the urge to make cookies.
While whipping up my favourite new cookie recipe that always goes down well, he asks, "do you still have all that hidden candy?" He opens the drawer and chooses an unopened bag of Reese's Pieces to munch on.  While baking, making tea and eating those amazing morsels I decide I'm turning these cookies into Reese's cookies.

REESE'S PIECES COOKIES (or any other kind of chocolate)
SCRIPT:

125g butter 

1/2 cup  Soft Brown Sugar (lightly packed) 

1/2 cup  Castor Sugar

1/2 tsp vanilla essence 

1 egg 

1 3/4 cups self-raising flour (or plain flour and 1 1/2 t bp)

1/4 tsp salt 

1/2 cup chocolate chunks or Reese's Pieces

METHOD:

Preheat oven to 180°C and grease or line two baking trays with baking paper. 

Beat butter, sugars and vanilla until creamed, add egg and beat until mixed. 

Sift in flour and salt, mix until combined before stirring in the chocolate. 

Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork. 

Bake for approx. 12 minutes. Makes 20 medium sized biscuits. 

* I didn't have any white sugar or butter left so I made them with brown and dark brown sugar and shortening.  I actually preferred them like that.