Sharing my favorite Reese’s Pieces Cookies today! Double Chocolate Cookies packed with Reese’s Pieces. Great for all occasions.
Reese’s Pieces Cookies
You are in for the ultimate treat with my Reese’s Pieces Cookies! I love a good cookie, that’s pretty obvious if you follow Picky Palate. My Reese’s Pieces Double Chocolate Chunk Cookies are ones that will be made again and again in the Flake house. Chocolatey delicious packed with chocolate chunks and mini Reese’s Pieces…win win!
Try my Chocolate Malted Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
Here’s your basic line up. Please note that you can use regular sized Reese’s Pieces if you can’t find the mini’s.
How To Make These Tasty Chocolate Cookies
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Place butter and sugars into a stand mixer, cream until well combined. Add egg and vanilla, beating until well combined. Slowly add flour, cocoa powder, salt, baking soda, chocolate chunks and Reeses Pieces.
- With a cookie scoop, scoop dough onto your prepared baking sheet. Bake for 10-12 minutes or until baked through. Let cookies cool for 10 minutes before transferring to cooling rack. Serve and enjoy.
Start by creaming your butter and sugars.
Brown sugar.
Once your butter and sugars are creamed add your egg.
A touch of vanilla.
Beat until well combined.
Slowly add your flour, salt and baking soda.
Cocoa powder.
Take your favorite block of chocolate and cut it into chunks. Ahhh, chocolate!
Add chunks to mixing bowl.
Add your Reese’s Pieces.
Best cookie dough!
Ready to bake!
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
- Store leftover cookies in an airtight container for 3 days room temperature.
Reeses Pieces Double Chocolate Chunk Cookies
Ingredients
- 1 stick unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all purpose Gold Medal Flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chocolate chunks
- 1 cup mini Reeses Pieces
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
- Place butter and sugars into a stand mixer, cream until well combined. Add egg and vanilla, beating until well combined. Slowly add flour, cocoa powder, salt, baking soda, chocolate chunks and Reeses Pieces.
- With a cookie scoop, scoop dough onto your prepared baking sheet. Bake for 10-12 minutes or until baked through. Let cookies cool for 10 minutes before transferring to cooling rack. Serve and enjoy.