I don’t know who needs to hear this, but it’s officially candy season, which means it’s totally acceptable to bake with Halloween candy on purpose.

I make these Reese’s Pieces cookies every fall without fail, usually right around the time I’m lighting my favorite pumpkin candle and pretending the Arizona air is brisk (but it never is, haha). They’re great for bake sales, Halloween parties, or, if you’re like me, “taste testing” straight off the cooling rack while you’re busily setting out more pumpkin decor.

Why You’ll Love These Reese’s Cookies

These cookies are chewy, buttery, and loaded with melty chocolate and peanut butter. They’re soft and thick in the center, with just enough crisp around the edges to make them feel like a real cookie. They’re easy to throw together with that half a bag of candy left in the pantry, no chilling, no planning necessary.

Ingredient Notes

• Use room temperature unsalted butter for these cookies. Room temperature butter is soft but not greasy. If it’s too warm, the cookies will spread like crazy.
• You can use light or dark brown sugar, but I find that dark brown sugar is my go-to because it gives the cookies a deeper, slightly richer flavor and more chew.
• You can use any kind of milk for these cookies. It’s just a splash to help with the texture.
• Make sure to measure the ingredients carefully. Fluff, spoon, and level the flour. Too much = hockey pucks and no one wants that.
• You can use either semi-sweet or milk chocolate chips, depending on your mood, both are great. Milk chocolate tends to be a little sweeter in my opinion.
• While I quite enjoy the mix of chocolate chips and Reese’s Pieces, you could also use all Reese’s Pieces and omit the chocolate chips too, just saying.
• Don’t overdo the mix-ins. It can cause the cookies to puff up, but super thick, and spread unevenly (not to mention be extra lumpy).

Step-By-Step Instructions

1. Preheat your oven to 350°F and line 3 baking sheets with parchment paper.
2. In a large bowl (or in the bowl of your stand mixer), cream the butter, sugar, and brown sugar together on medium speed for 1–2 minutes, until light and fluffy.
3. Add the egg, vanilla extract, and milk and beat for 1 more minute.
4. Add the flour, baking soda, and salt. Mix until crumbly, but not fully incorporated because we’re going to mix it again when we fold in the candy and chocolate chips.
5. Using a rubber spatula or a large wooden spoon, fold in the chocolate chips and Reese’s Pieces, until the dough comes together. Try not to overmix it.
6. Using a 3 tablespoon cookie scoop, scoop the dough onto the baking sheets, about 2 inches apart.
7. Bake the Cookes for 11–12 minutes, rotating the pan halfway through to ensure even baking.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Tips & Notes

• Measure the ingredients carefully, particularly the four (fluff, spoon, level). Too much flour can make the dough dry and the cookies thick and cakey. Overdoing the mix-ins (especially candies) can cause the cookies to puff up, but super thick, and spread unevenly (or, worse case scenario, not spread at all).
• Don’t overmix the cookie dough. Once you add the dry ingredients, mix just until combined. Overworking the dough can make the cookies tough.
• Press a few extra Reese’s Pieces on top before baking. It’s not necessary, but it makes them look like you meant business, if you’re into that, haha.
• Take the cookies out when the centers are puffed up, but still look soft. They’ll finish setting up (and the tops will flatten) on the baking sheet as they cool. Underbaking is what keep the centers nice and chewy.

Storage Recommendations

Store leftover cookies in an airtight container for 3–4 days. You can freeze baked and cooled cookies for up to 3 months. Just wrap them well and freeze them in an airtight container. When you’re ready to eat them, thaw them at room temp and enjoy.

You can also freeze the pre-scooped cookie dough balls and bake from frozen, just add a minute or two to the bake time or let them come up to room temperature and then bake as directed.