Reese's Pieces Cookies
These soft and chewy Reese’s Pieces cookies are the perfect cookies to make if you’ve got some Halloween candy leftover. They’re packed with a combo of chocolate chips and Reese’s Pieces, ready in 20 minutes, and there's no dough chilling required.
Ingredients
- ¾ cup butter, softened (regular or dairy free)
- ⅓ cup granulated white sugar
- ½ cup light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 3 tbsp all-purpose flour
- ½ cup semisweet chocolate chips (regular or dairy free)
- ¾ cup Reeses Pieces candy
- flakey sea salt
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the flour, baking soda, and salt until a dough forms. Stir in the chocolate chips and Reeses pieces candy and mix until just combined.
- Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 7-11 minutes. Remove them from the oven when the edges look set. They will look under-baked and pale, but will keep baking on the cookie sheet after they've been removed. This is the key to soft cookies!
- Sprinkle a generous amount of flakey sea salt on top of each cookie while they are hot, then leave them on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
Notes
Measuring Flour: Please, please, please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Chocolate Chips: You can also use a chopped up semisweet chocolate bar. I don't recommend milk chocolate since the Reese's are already very sweet so the semisweet chocolate cuts the sweetness a little.
To make Big Cookies: use a large cookie scoop to make 3 Tbsp sized balls of dough and bake for 2-3 minutes longer.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
Nutrition
Calories: 243kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 202mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin A: 338IU | Calcium: 17mg | Iron: 2mg