Go Back
–+ servings
David Murphy

Reeses Pieces Chocolate Chip Cookies

You'll love how rich and delicious my Reeses pieces chocolate chip cookies are!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Additional Time 7 minutes
Total Time 28 minutes
Servings: 30 Cookies
Course: Cookies
Cuisine: Dessert
Calories: 147

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
 

  1. In a bowl, whisk together dry ingredients: flour, baking soda, cornstarch, and salt.
  2. In a mixing bowl, beat together melted butter and sugars until completely combined. Add whole egg, egg yolk, and vanilla. Beat until blended.
  3. Slowly add dry ingredients into wet ingredients, beating in between additions.
  4. Fold in candy and chocolate chips.
  5. Transfer to waxed paper or plastic wrap and roll tightly. Refrigerate for 2 hours to overnight.
  6. When ready to bake, preheat oven to 325 degrees.
  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.
  8. 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.
  9. Once cool, transfer to an airtight container and save up to 1 week.

Nutrition

Serving: 1CookieCalories: 147kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 124mgPotassium: 51mgFiber: 1gSugar: 12gVitamin A: 159IUCalcium: 13mgIron: 1mg

Notes

Pro Tips for the Best Cookies

  • Chill is the whole game: with melted butter, skipping the fridge means flat cookies. Give it the full 2 hours minimum.
  • Cold dough on a cool sheet: never scoop onto a warm pan straight from the oven, or the dough starts melting before it bakes.
  • Underbake on purpose: pull them looking slightly underdone. The resting time on the sheet finishes the job.
  • Save some candy for the top: press a few extra Reese's Pieces and chips onto each dough ball before baking so they look bakery-perfect.
  • A pinch of flaky salt: a tiny sprinkle right out of the oven makes the peanut butter and chocolate pop.
  • Restaurant habit, scoop them uniform: a cookie scoop keeps every cookie the same size so they bake evenly and look sharp on a tray.

Tried this recipe?

Let us know how it was!