There is no better combo than chocolate and peanut butter! These chewy and fudgy chocolate Reese's pieces cookies are loaded with the iconic flavor we all love!
Are you a Reese's Pieces fan? I love them but my husband doesn't really care for them. Which confused me because he LOVED M&M's, and anything peanut butter and chocolate. He is a MAJOR cookie monster, especially with cookies like no bake cookies and chewy peanut butter Butterfinger cookies, So you would think he would. Oh well....more for me!
I have been wanting to create a cookie recipe that is loaded with Reese's Pieces for a long time now and I finally made it happen - YAY!
You will love this chewy and fudgy cookie dough base - and loaded up with all candy! It is a peanut butter and chocolate combo made in cookie heaven. Let's get baking!
Ingredients Needed
- Butter
- Brown Sugar
- Egg
- Vanilla
- Flour
- Powder
- Baking Soda
- Salt
- Reese's Pieces candy
- optional: chocolate chips and/or Reese's peanut butter baking chips - see the recipe card
How to Make
- In a stand mixer, beat the butter and sugar for 5 minutes until light and fluffy.
- Add in the egg and vanilla until just combined.
- Add in the flour, cocoa powder, baking soda, and salt. Mix just until the dough comes together.
- Add in ½ cup Reese's Pieces and mix just until evenly distributed.
- Scoop out the cookie dough with a cookie scoop on a baking sheet lined with parchment paper. With the remaining Reese's pieces, place them on the tops of each cookie. Chill for 1-4 hours.
- Preheat the oven to 350 degrees. Place 12 cookies on a baking sheet with parchment paper and bake for 10-12 minutes.
- Remove and let cool.
PRO TIP: Add in ½ cup of chocolate chips, Reese's peanut butter chips, or more Reese's Piece's for an extra loaded Reese's Pieces cookie! You can never have too many fillings, so more is more around here!
To Freeze Cookie Dough: Make the entire batch of cookies and scoop them out into balls on a baking sheet. Place the baking sheet in the freezer for 30 minutes until the cookie dough balls are firm, and transfer them to a freezer-safe zip-top bag. Keep for up to 6 months. To bake, bake at 350 for 11-12 minutes straight from the freezer. Bake as many or as few as you want and always have fresh cookie dough on hand!
To Freeze Baked Cookies: Once the cookies are cooled completely. Place in a freezer-safe zip-top bag or container. Place in the freezer for 3-6 months. Once ready to eat, remove from the freezer and thaw in the fridge for 24 hours.
Recipe
Soft Chocolate Reese's Piece Cookies
- Total Time: 1 hour 25 minutes
- Yield: 24 1x
Description
There is no better combo than chocolate and peanut butter! These chewy and fudgy chocolate Reese's pieces cookies are loaded with the iconic flavor we all love!
Ingredients
- ½ Cup Butter
- 1 Cup Brown Sugar
- 1 Egg
- 1 Teaspoon Vanilla
- ¾ Cup Flour
- ½ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Cup Reese's Pieces candy - split in half
Instructions
- In a stand mixer, beat the butter and sugar for 5 minutes until light and fluffy.
- Add in the egg and vanilla until just combined.
- Add in the flour, cocoa powder, baking soda, and salt. Mix just until the dough comes together.
- Add in ½ cup Reese's Pieces and mix just until evenly distributed.
- Scoop out the cookie dough with a cookie scoop on a baking sheet lined with parchment paper. With the remaining Reese's pieces, place them on the tops of each cookie. Chill for 1-4 hours.
- Preheat the oven to 350 degrees. Place 12 cookies on a baking sheet with parchment paper and bake for 10-12 minutes.
- Remove and let cool.
Notes
- Add in ½ cup of chocolate chips, Reese's peanut butter chips, or more Reese's Piece's for an extra loaded cookie!
- Store leftovers in an airtight container for 4-5 days.
- Prep Time: 15 minutes
- 1 hour:
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 126
- Sugar: 12.3 g
- Sodium: 71.9 mg
- Fat: 6.2 g
- Carbohydrates: 16.9 g
- Fiber: 0.9 g
- Protein: 2 g
- Cholesterol: 17.9 mg
