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Chocolate cookies topped with orange and yellow candy pieces on a metal cooling rack, with a bowl of the candies nearby.

Chocolate Reese's Pieces Cookies

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These chocolate Reese's Pieces cookies are soft double chocolate cookies made with cocoa powder, melty semisweet chocolate chips, and crunchy Reese's Pieces. Think Reese's Pieces chocolate chip cookies with a rich chocolate dough.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 18 cookies
Calories 179
Author Gina Dickson

Ingredients

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 egg large
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ¾ cup Reese's Pieces
  • ½ cup semisweet chocolate chips

Instructions

Prepare the Oven and Baking Sheet

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a baking sheet with parchment paper.

Make the Cookie Dough

  • Beat the softened butter, granulated sugar, and vanilla extract together until light and fluffy.
    ½ cup unsalted butter, ¾ cup granulated sugar, 1 teaspoon vanilla extract
    A glass bowl containing a stick of butter, sugar, and vanilla extract, with small bowls of cocoa powder, chocolate chips, and orange, yellow, and black candies nearby.
  • Add the egg and beat until fully incorporated.
    1 egg
  • Add the flour, cocoa powder, baking powder, and cornstarch. Mix just until a dough forms.
    1 cup all-purpose flour, ⅓ cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon cornstarch
    A glass bowl containing mounds of flour, cocoa powder, and creamed butter, with small bowls of chocolate chips and orange, yellow, and black candies nearby.
  • Fold in the Reese's Pieces and chocolate chips until evenly distributed.
    ¾ cup Reese's Pieces, ½ cup semisweet chocolate chips
    Chocolate cookie dough in a glass mixing bowl, studded with chocolate chips and orange and yellow candy-coated chocolates.

Scoop and Bake

  • Use a 2 tablespoon cookie scoop to portion the dough, placing the dough balls 2 inches apart on the prepared baking sheet so they don't touch as they bake.
    Nine scoops of chocolate cookie dough studded with orange and yellow candy pieces, arranged on a parchment-lined baking sheet.
  • Bake for 10 to 11 minutes, until the edges look dry and matte and feel firm to the touch, while the centers still look a little glossy and soft. Don't wait for the centers to look fully baked, or the cookies will turn out dry and hard.
  • Let the cookies cool on the pan for 2 minutes before removing them. This helps them firm up and set as they cool.
  • Repeat scooping and baking until all the dough has been baked.

Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 4 to 5 days for best quality. Adding a slice of white sandwich bread to the container helps keep them soft and moist. Just make sure the lid stays sealed tight.
  • Freezing: Scoop the dough with a 2-tablespoon cookie scoop and freeze the dough balls in a single layer on a parchment-lined baking sheet until solid, 1 to 2 hours. Move them to an airtight freezer bag or container labeled with the date, and freeze for up to 6 months. Bake from frozen at 350 degrees Fahrenheit, no thawing needed, adding about 3 minutes to the bake time.
  • Substitution: Swap the chocolate chips for peanut butter chips.
  • Tips: If the tops of the dough balls look a little bare, press a few extra Reese's Pieces on top before baking. For perfectly round cookies, use a drinking glass with a wide rim or a large round cookie cutter to round out the edges as soon as the cookies come out of the oven. Let the pan cool between batches, or bake two pans at once on the middle racks.

Nutrition

Serving: 1cookie | Calories: 179kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 44mg | Potassium: 94mg | Fiber: 1g | Sugar: 14g | Vitamin A: 173IU | Calcium: 28mg | Iron: 1mg
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