Reese's Pieces Double Chocolate Cookies

5 from 1 vote

Reese's Pieces Double Chocolate Cookies

These cookies are the perfect way to chocolatey treat, with their chewy texture, gooey peanut butter candies, and delicious chocolate chips. They're sure to become your new favorite Halloween treat!

Prep Time10

Cook Time12

Chilling time1

Total Time1 22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 293kcal

Author: Heather Perine

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.

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