Soft Baked Reese’s Pieces Chocolate Chip Cookies. The combination of peanut butter and chocolate is perfect, and so are these cookies! These cookies are so chewy – they taste like they’re just come out of the oven on the second day! This dough is easy to whip up with no mixer. Although you do have to chill the dough for 2 hours, I feel like after I’ve cleaned up my mess there is always something to keep me busy for the rest of the time. I actually made the dough during half time of the World Cup on Sunday, and once the second half was over – and we got over the fact that Germany won – these cookies were ready to be baked! If you want a thick cookie – like pictured below – I like to roll my cookie dough taller rather than wider so it doesn’t spread too much when baking. If you don’t want to bake the full batch of cookies right away, after you’ve chilled the dough roll them out into your balls and place in a large ziplock baggy and freeze – just remember when you bake them from frozen to leave them in the oven just for a minute longer than usual. Enjoy these with a tall glass of milk, or crumbled on vanilla ice cream. Either way you are going to love these thick, soft baked chocolate chip cookies that are stuffed with Reese’s Pieces!
What You’ll Need
- Medium Bowl
- Large Bowl
- Cookie Sheet
- Silpat or Parchment Paper
- Wire Cooling Rack
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter - melted
- 3/4 cup light brown sugar - loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup Reese's Pieces
- 1/2 cup chocolate chips
- In your large bowl whisk your dry ingredients together and set aside.
- In a medium bowl whisk together the melted butter, brown sugar and white sugar until no clumps remain.
- Whisk in the egg and the egg yolk until combined, and then add the vanilla.
- Pour the wet ingredients into your dry ingredients and stir with a wooden spoon or spatula - the batter will be very thick.
- Fold in your Reese's Pieces and chocolate chips.
- Cover your dough and chill in the fridge for 2 hours, or overnight - chilling is mandatory.
- Once you've removed your dough fron the fridge preheat your oven to 325 degrees and line your cookie sheet with your Silpat or parchment paper while your dough softens to room temperature.
- Roll your dough into balls - about 2 tablespoons each - be sure to roll your cookies taller than they are wide to ensure they stay thick once baked.
- Bake the cookies for 11-12 minutes - they will look under baked but they will continue to bake on the cookie sheet.
- Once you've removed your cookies from the oven you can press a few Reese's Pieces or chocolate chips into your cookies to make them pretty, although this is optional.
- Let cool for 10 minutes before transferring to a wire cooling rack.
- Store in an air tight container for up to 7 days, or will freeze up to 3 months.
Soooooo goood
Glad you liked them Billy Joe!
I had some leftover Reese’s pieces from Easter and couldn’t figure out what to do with them, found this recipe googling around and they were so perfect!
I’m so glad you liked them Alexandra!
SO GOOD OMG WOW
Glad you liked them, Frankie! 🙂
So so good! I couldn’t get enough of them. Perfect texture, crisp on the outside, soft on the inside. My 9 year old son said, “I didn’t think they’d be that much better than regular cookies, but these are delicious!”
I am so glad these were a hit in your house! They’re one of my favourites too! 🙂