I don't know about you, but I think it's COOKIE TIME! And yes, all of you, my chocolate choco-holic followers, this is your fix for today.

The holidays are on us and that means getting together with friends and family. It can also mean eating the same stuff on the 'tradition' list, you know, aunt Edna's jello salad with fruit cocktail. So, if you want to be revolutionary and maybe start a new tradition, here's a place you could start.

Sorry for the limited number of photos, my lighting was not good. I only use natural lighting for my food photography. It drives my Dad crazy, because he thinks there's a reason they invented the flash.

I read a post earlier today about someone's progress here on steemit, and one thing they said stood out to me, still waiting for the viral post. Well, me too. You know, that one that shows up on the trending page and it's nothing particularly special, it just happened to catch the eye of the right person(s)/ bots. Who knows, maybe this post will end up a my 'viral' post. We will see, Vamos a ver.

So who here likes moose track ice cream? Well, if you answered yes, then these cookies are going to push you over the top.

I hope you give them a try, YOU'LL THANK ME LATER

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. Most every time, I cross post on my personal blog which you can find in my INTRO POST.

RECIPE

Ingredients

Fudge:
1/2 cup evaporated milk
2 tablespoons heavy cream
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup (1/2 stick) butter
1/2 cup (about 75g) bittersweet chocolate, roughly chopped

Cookie Dough:
1 cup (2 sticks) butter, room temp
2 cups sugar
2 eggs
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
3 3/4 cups all purpose flour
1 cup Reese's peanut butter cups or homemade, chopped into chunks (or minis)

Instructions

A. Combine sugar, cream, and evaporated milk in a small saucepan and bring to a boil over medium heat. Bring the mixture to softball stage(235 F or 118 C) on a candy thermometer, stirring gently but constantly. Turn off heat and stir in salt, butter, and choclolate until very smooth then add vanilla. Set pan aside to cool while making dough.
B. Pre-heat oven to 350 degrees F (180 C). Cream butter and sugar together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add eggs; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition. Stir in peanut butter cups and line a cookie sheet with parchment. Drop large spoonfuls at a time of fudge into dough and gently fold in with a large spatula (if you want the prettiest swirls I found the best way was dividing the dough in half or thirds on this part).
C. Roll into golf-sized balls and place about 2 inches apart on baking sheet. Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.

Notes

Remember that some of these cookies might end up flatter then others but they will still taste amazing.