Reeses Pieces Chocolate Chip Cookies
Soft, chewy and delicious, these Reeses Pieces Chocolate Chip Cookies are loaded with peanut butter and chocolate flavors.
One of my very favorite combinations outside of coffee and sugar is chocolate and peanut butter. Whoever invented Reese’s is my best friend in the entire world. These peanut buttery cookies are soft and tasty. They store well and will stay soft for up to a week.
These Reeses Pieces Chocolate Chip Cookies really are the perfect cookie. The cookie base is made with butter and brown sugar which makes them super soft and sweet. These cookies also contain both baking powder and baking soda and using both will help give these cookies their nice puff. I don’t know about you but I love thick cookies. Your friends and family will ask you to make these cookies over and over again.
Frequently Asked Questions About Reeses Pieces Chocolate Chip Cookies
Can I freeze these cookies?
Your best bet is to freeze your cookie dough. You can roll it into a ball shaped cookie dough, or even in log form so you can just slice and bake. Store in the freezer for up to three months. Be sure to keep in a freezer safe bag. If you freeze dough balls instead of a log be sure to flash freeze your dough before adding to your freezer bag or container.
Variations for these cookies
- Add in ¼ cup of chopped peanut butter cups for more peanut butter taste.
- Switch out the chocolate chips for peanut butter chips
- Use M&M’s instead of Reese’s pieces
Reeses Pieces Chocolate Chip Cookies
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup (1 and ½ stick) unsalted butter, melted
- ¾ cup light brown sugar
- ½ cup sugar
- 2 large eggs, divided (1 whole egg and 1 egg yolk)
- 2 teaspoons vanilla extract
- ½ cup Reese’s Pieces candy, regular size
- ½ cup semi-sweet chocolate chips
How To Make
Step 1. In a bowl, whisk together dry ingredients: flour, baking soda, cornstarch, and salt.
Step 2. In a mixing bowl, beat together melted butter and sugars until completely combined. Add whole egg, egg yolk, and vanilla. Beat until blended.
Step 3. Slowly add dry ingredients into wet ingredients, beating in between additions.
Step 4. Fold in candy and chocolate chips.
Step 5. Transfer to waxed paper or plastic wrap and roll tightly. Refrigerate for 2 hours or overnight.
Step 6. When ready to bake, preheat the oven to 325 degrees.
Step 7. Line a baking sheet with parchment paper unless you are using a baking stone (as pictured). Scoop dough into 1 to 2 tablespoon increments, depending on the size cookie you desire. Space cookies at least 1 inch apart.
Step 8. Bake cookies for about 11 minutes or until the edges are set and lightly brown. Remove from the oven while still soft and allow to rest on the baking sheet for 7 to 10 minutes before transferring to a cooling rack.
Step 9. Once cool, transfer to an airtight container and save up to 1 week.
More Delicious Cookie Recipes
- Chai Sugar Cookies
- Coconut Lime Sugar Cookies
- Halloween Bat Cookies
- Chocolate Cheesecake Cookies
- Triple Chocolate Cake Mix Cookies Recipe
Reeses Pieces Chocolate Chip Cookies
You'll love how rich and delicious my Reeses pieces chocolate chip cookies are!
Ingredients
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup (1 and ½ stick) unsalted butter, melted
- ¾ cup light brown sugar
- ½ cup sugar
- 2 large eggs, divided (1 whole egg and 1 egg yolk)
- 2 teaspoons vanilla extract
- ½ cup Reese’s Pieces candy, regular size
- ½ cup semi-sweet chocolate chips
Instructions
In a bowl, whisk together dry ingredients: flour, baking soda, cornstarch, and salt.
In a mixing bowl, beat together melted butter and sugars until completely combined. Add whole egg, egg yolk, and vanilla. Beat until blended.
Slowly add dry ingredients into wet ingredients, beating in between additions.
Fold in candy and chocolate chips.
Transfer to waxed paper or plastic wrap and roll tightly. Refrigerate for 2 hours to overnight.
When ready to bake, preheat oven to 325 degrees.
Line a baking sheet with parchment paper unless you are using a baking stone (as pictured). Scoop dough into 1 to 2 tablespoon increments, depending on the size cookie you desire. Space cookies at least 1 inch apart.
Bake cookies for about 11 minutes or until the edges are set and lightly brown. Remove from oven while still soft and allow to rest on the baking sheet for 7 to 10 minutes before transferring to a cooling rack.
Once cool, transfer to an airtight container and save up to 1 week.
