Prepare for a cookie experience that will transport you straight back to childhood, but with a gourmet twist. These Chocolate Reese’s Pieces Cookies are a dream come true for any chocolate and peanut butter lover. Imagine a rich, fudgy chocolate cookie base – deep in flavor and perfectly chewy – studded generously with crunchy, colorful Reese’s Pieces and melty chocolate chips. Each bite offers a delightful interplay of textures and the irresistible sweet-and-salty magic of peanut butter and chocolate. They’re easy to make, utterly addictive, and guaranteed to be a showstopper at any gathering or a perfect treat for a cozy night in.
Contents
Detailed Ingredients
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-processed or natural)
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins:
- 1 cup Reese’s Pieces candy
- 1 cup chocolate chips (semi-sweet or milk chocolate, your preference)
Step-by-Step Instructions
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Cream Wet Ingredients: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed until the mixture is light, fluffy, and pale in color (about 2-3 minutes).
- Add Eggs and Vanilla: Add the large eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until just combined.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Ensure there are no lumps of cocoa powder.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft cookie dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Mix-Ins: Gently fold in the Reese’s Pieces candy and chocolate chips using a spatula until they are evenly distributed throughout the dough.
- Scoop the Dough: Scoop generous amounts of dough, about 2 tablespoons each (or use a 1.5-inch cookie scoop), and place them onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Enhance Visual Appeal (Optional): For a bakery-style look, gently press a few extra Reese’s Pieces onto the top of each scooped dough ball. This ensures the colorful candies are visible after baking.
- Bake: Bake for 9–11 minutes. The cookies are done when the edges are set and lightly firm, but the centers still look slightly soft and gooey. They will continue to set as they cool.
- Cool: Remove the baking sheets from the oven. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Tips, Variations, and Storage
- Do Not Overbake: The key to chewy, fudgy cookies is to slightly underbake them. The centers will firm up as they cool, resulting in that perfect texture.
- Bakery-Style Presentation: For extra visual appeal, immediately after removing the hot cookies from the oven, gently press a few additional Reese’s Pieces (and/or chocolate chips) into the tops of the warm cookies. This makes them look professionally made.
- Chill the Dough (for Thicker Cookies): If you prefer thicker, chewier cookies that spread less, chill the cookie dough in the refrigerator for at least 30 minutes (or up to 2 days) before scooping and baking. This helps the butter solidify.
- Mix-In Variations: Feel free to swap or combine different types of chocolate chips (white chocolate, peanut butter chips) or other candies like M&M’s, chopped Snickers, or mini peanut butter cups.
- Nutty Boost: Add ½ cup of chopped peanuts or pecans for extra crunch.
- Storage: Store baked cookies in an airtight container at room temperature for up to 4-5 days.
- Freezing Dough: Unbaked cookie dough balls can be frozen for up to 3 months. Place scooped dough balls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 2-4 minutes to the baking time.
Pairings
- Beverages: These cookies are divine with a cold glass of milk, a hot cup of coffee or espresso, or even a rich hot chocolate.
- Desserts: Serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra indulgent treat.
- Party Food: A fantastic addition to any dessert platter, bake sale, or birthday party spread.
- Snack Time: Perfect for an afternoon pick-me-up or a late-night craving.
Quick Info
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes per batch
- Total Time: Approximately 30-40 minutes (including cooling time for first batch)
- Servings: Approximately 20 cookies
- Cuisine: American Dessert / Comfort Food
