Reese’s Pieces Chocolate Cookies
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Today, I’m sharing my recipe for Reese’s Pieces Chocolate Cookies. These cookies are the perfect way chocolatey treat! They have a chewy texture, gooey peanut butter candies, and delicious chocolate chips. These cookies are sure to become your new favorite Halloween treat!
A few years back I made Peanut Butter Cookies with Reese’s Pieces. It was one of the best decisions ever because they are honestly so delicious! Since Halloween and Fall are right around the corner, I was thinking about this recipe. And you all know how much I love chocolate! So I got the idea to make chocolate cookies and add Reese’s Pieces! This was yet again, a brilliant idea if I do say so myself.
If you love Reese’s Pieces (and why wouldn’t you?) then you will probably love this cookie recipe. It has just the right balance of peanut butter from the candies and chocolate flavor from the cookie dough.
If you’re a fan of chocolate peanut butter, then you need to try these cookies! They’re easy to make and they’re sure to become a new favorite.
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Why You Will Love these Reese’s Pieces Chocolate Cookies
- It’s a delicious and classic combination of chocolate and peanut butter. Who doesn’t love the combination of these two flavors? The cookies are chewy and gooey. They have just the right amount of sweetness and peanut butter flavor.
- It’s easy to make. The recipe only requires a few simple ingredients and steps, so anyone can make it. No need to be a professional baker!
- A perfect Fall Treat. I am not sure what it is about Reese’s Pieces that make me think of Fall and Halloween. Maybe it is the colors? Or maybe it is because of that one scene in E.T.? But I believe this cookie recipe is perfect for this time of year.
Ingredients Needed
For full recipe and metric measurements, scroll to the bottom of the post for the recipe card
- 2 1/2 cups All-purpose flour- The main ingredient for the cookie dough. It provides structure and helps the cookies hold their shape. Make sure to measure your flour correctly or your cookies will end up dry and cakey.
- 1/2 cup Cocoa powder- I used natural unsweetened cocoa powder, but if you use Dutch cocoa powder your cookies may spread a bit more and you may be able to taste the baking soda because it doesn’t react with it.
- 1 teaspoon Baking soda- Helps the cookies rise. Do not confuse with baking powder! You can read more here about baking powder vs. baking soda.
- 1/2 teaspoon Salt– Brings out the flavors of the other ingredients.
- 2 Sticks Unsalted butter– Adds richness and flavor to the cookies. It should be softened to room temperature so that it can be easily creamed together with the sugar. If you don’t have any, you can swap with salted butter but your cookies may spread more.
- 1 cup Granulated sugar- Sweetens the cookies and gives them a slightly crunchy texture.
- 1 cup packed Light brown sugar– Adds moisture and richness to the cookies. If you don’t have any, you can make your own homemade brown sugar.
- 2 Large Eggs- Make sure your eggs are at room temperature so they don’t seize up the creamed butter.
- 2 Teaspoons Vanilla extract- Can use pure or imitation vanilla extract.
- 1 cup Reese’s Pieces– Could swap with mini peanut butter cups or peanut butter chips.
- 1 cup Semisweet chocolate chips- Can swap and use milk chocolate chips, or white chocolate chips.
How to Make these Reese’s Pieces Chocolate Cookies
Combine dry ingredients.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream butter and sugar.
In a large mixing bowl with an electric mixer, cream together the butter and sugar on medium-high speed, until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
Add egg and vanilla.
Add eggs, one at a time, beating until combined. Add in vanilla extract. Beat to combine.
Add dry ingredients.
Gradually add the dry ingredients, beating just until combined. You want to make sure to not overmix.
With a wooden spoon, or spatula, stir in candies and chocolate chips.
Using a 1-inch cookie scoop, scoop dough and roll in your hands and place on a parchment lined baking sheet, cover with plastic wrap and refrigerate for at least one hour up to overnight. You can place the cookie dough balls close together at this point on your cookie sheet.
Prep pan and ovens.
Position a rack in the center of your oven and preheat the oven to 350oF (177oC). Line a baking sheet with parchment paper and set aside. Space cookie dough balls about 2 inches apart.
Bake the cookies.
Bake in a preheated 350oF oven on the middle rack, for 10-12 minutes until edges are set and middles are puffy but dry. Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Chill the dough. I recommend chilling the cookie dough in the fridge overnight. Even just one hour of chilling will help improve the texture of the cookies and help them spread less.
- Don’t overmix the dough. Overmixing can develop the gluten in the flour. This will make the cookies tough.
- Let the cookies cool completely before storing them. This will help to prevent them from becoming dry and crumbly.
- Use softened butter. Softened butter will cream together more easily and create a light and fluffy dough.
Recipe Variations
- Gluten free. You can swap out the all-purpose flour for a gluten free 1 to 1 flour. This is my favorite go to gluten free flour.
- Peanut Butter Chips. You can also swap out the Reese’s Pieces with peanut butter chips!
- Semi sweet chocolate chips – You can use semi-sweet chocolate chips, mini chocolate chips, milk chocolate chips, or chop up a baking chocolate bar for these cookies.
- White chocolate peanut butter cookies. Use white chocolate chips instead of semisweet chocolate chips. You can also add peanut butter chips to the dough
Recipe FAQs
You can store these cookies at room temperature for up to 3 days. However, they will be best if eaten within the first day or two. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.
Yes, you can freeze these cookies for up to 3 months. To freeze them, place them in an airtight container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
Yes, you can make these cookies ahead of time and freeze them. Once the cookies are baked and cooled, place them in a single layer on a baking sheet and freeze for at least 3 hours. Once the cookies are frozen, you can transfer them to a freezer bag or container and store them in the freezer for up to 3 months. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
There are a few reasons why your cookies might spread too much. One reason is that you might have overmixed the dough. Overmixing can develop the gluten in the flour, which will make the cookies tough and chewy. Another reason is that you might have used too much butter. Butter adds moisture to the dough, which can cause it to spread. To prevent your cookies from spreading too much, be sure to mix the dough just until combined and to use the right amount of butter.
There are a few reasons why your cookies might not be chewy. One reason is that you might not have chilled the dough long enough. Chilling the dough helps the flavors develop and makes the cookies easier to handle. Another reason is that you might have baked the cookies for too long. Overbaking will make the cookies dry and crumbly. To make sure your cookies are chewy, chill the dough for at least one hour before baking and bake them for just the right amount of time.
More Recipes to Try
Reese’s Pieces Double Chocolate Cookies
Ingredients
- 2 ½ cups (300 g) all-purpose flour *spooned and leveled
- ½ cup (42 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 227 g) unsalted butter softened at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (213 g) packed light brown sugar
- 2 large egg at room temperature
- 2 teaspoon vanilla extract
- 1 cup Reese's Pieces
- 1 cup (170 g) semi sweet chocolate chips
Instructions
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large mixing bowl with an electric mixer, cream together the butter and sugar on medium-high speed, until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
- Add egg and vanilla. Add eggs, one at a time, beating until combined. Add in vanilla extract and mint extract. Beat to combine.
- Add dry ingredients. Gradually add the dry ingredients, beating just until combined. You want to make sure to not overmix. With a wooden spoon, or spatula, stir in candies and chocolate chips. Scoop dough into 1 1/2 tablespoons using a small cookie scoop onto a parchment lined baking sheet, cover and chill for at least an hour up to overnight.
- Prep pan and ovens. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- Bake the cookies. Place cookie dough balls on the cookie sheet, spaced about 2 inches apart. Bake in a preheated 350°F oven on the middle rack, for 10-12 minutes until edges are set and middles are puffy but dry. Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Store these cookies cooled covered in an airtight container at room temperature for up to one week.
- Freezing: These cookies cookies freeze well. Let your cookies cool completely then place in an airtight container or sealable freezer bag and freeze for up to 3 months. You can let thaw at room temperature before enjoying. You can also freeze these cookies unbaked. Freeze solid on a parchment lined baking sheet, and then place in a freezer bag and freeze for up to 3 months. When ready to bake, simply bake frozen (there’s no need to thaw), and increase the baking time slightly by a few minutes.
- Chilling the dough: For best results I recommend chilling the cookie dough overnight. But even one hour of chilling time in the fridge will help improve the cookie’s texture and help them spread less.
- Gluten free: I haven’t tested these cookies with gluten free flour but generally yes for cookies you can swap out the all-purpose flour for a gluten free 1 to 1 flour. This is my favorite go to gluten free flour.
- Reese’s Pieces: You can swap and use mini peanut butter cups or peanut butter chips.
- Semi sweet chocolate chips – You can use semi-sweet chocolate chips, mini chocolate chips, milk chocolate chips, or chop up a baking chocolate bar for these cookies.
