Week 28: Moose Tracks Cookies

After the amount of work that last week’s cookies required, I wanted something that required no in-process refrigeration, so I went with something simpler this week.

The idea for this recipe came from one of my favorite store-bought ice cream flavors: moose tracks. It sounded like fun, so I decided to give it a try.

The recipe is pretty easy, although I probably would recommend using a microwave to melt the chocolate together. Use a bowl and do it for about 30 seconds at a time until it’s consistent. I was worried about melting it in a saucepan, which risks burning the melted chocolate. The other solution is to have a bowl placed over boiling water to properly melt it, but I don’t have access to that technology at the moment.

Also, the recipe calls for chopped Reese’s Mini Peanut Butter Cups. I went with this method, but I think a better method would be to use those miniature bite-sized ones you can find at the grocery store. The ones at my local grocery store were all melted together, so it wasn’t an option, but something to consider when getting ingredients for this recipe.

They’re pretty flat…


  • 1 cup semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 2 Tablespoons butter
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1 cup white chocolate chips
  • 2 cups chopped mini Rees’s Peanut Butter Cups


  1. Preheat the oven to 350 degrees.
  2. In a medium saucepan combine the chocolate chips, unsweetened chocolate, and the butter. Cook and stir over low heat until melted. Remove from heat.
  3. Add the eggs, sugar, flour, vanilla, and baking powder to a bowl. Stir in a little bit of the chocolate mixture with a spoon. Add the rest of the chocolate mixture and stir until combined.
  4. Stir in the white chocolate chips and the mini peanut butter cups.
  5. Drop dough by rounded teaspoons on baking sheet. Bake 8-10 minutes or until the edges are firm. Let cool on sheets for 2 minutes then remove to wax paper to cool all the way.
  6. Store at room temperature in an airtight container. Keep the layer separated with wax paper.


Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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