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. These Reese’s Pieces cookies are chewy, buttery, and loaded with melty chocolate and peanut buttery bits in their signature orange, yellow, and brown coats. Honestly? They just look like fall.

I make these cookies every September/October 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 setting out more pumpkin decor.

Why You’ll Love These Cookies SO MUCH

• They have a soft-baked texture with crispy, crunchy edges—making them the epitome of homemade cookie perfection
• Reese’s Pieces (obviously) + chocolate chips = the dream team
• They’re quick to whip up and are made with pantry staples
• You can make them ahead and they’re freezer-friendly (both the baked cookies and the dough/dough balls).

Ingredient Notes

• Unsalted butter: Use room temperature butter, so it creams properly. If you forget to set it out, 10 seconds in the microwave (unwrapped!) usually does the trick.
• Sugar + brown sugar: The mix of both sugars gives sweetness and softness. I like to use dark brown sugar for a slightly richer flavor and chewier texture.
• Milk: Just a splash makes the dough soft and pliable. You can use any kind of milk here, dairy or dairy-free.
• Flour: All-purpose, spooned and leveled. Too much flour = hockey pucks, measure carefully and properly.
• Chocolate chips: Semi-sweet or milk chocolate, depending on your chocolate mood.
• Reese’s Pieces: 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.

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 together butter, sugar, and brown sugar on medium speed for 1–2 minutes, until light and fluffy.

3. Add egg, vanilla extract, and milk. Beat for 1 more minute.
4. Add flour, baking soda, and salt. Mix until crumbly but not fully incorporated.

5. Stir in chocolate chips and Reese’s Pieces with a rubber spatula or wooden spoon until dough comes together. Don’t overdo it.
6. Scoop using a 3-TBS cookie scoop, spacing dough 2 inches apart.

7. Bake for 11–12 minutes, rotating the pan halfway through.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Recipe Tips & Notes

• Don’t overbake. These cookies may look a little underdone when you take them out, but that’s okay. They’ll also be slightly puffed up in the center, also okay. They’ll flatten out as the cool.
• Add flaky sea salt on top before baking for a sweet-salty finish (and a fancy bakery vibe).
• Want flatter cookies? Gently press the dough balls down before baking.

Substitutions & Variations

• Reese’s Pieces: Swap them out for peanut butter chips or chopped up peanut butter cups.
• Chocolate chips: Dark chocolate chunks are also chef’s kiss.
• Make it nut-free: Use candy-coated chocolate like M&Ms instead of Reese’s Pieces.
• Half batch? Just divide everything by two, including the egg (crack into a bowl, whisk, and use half).
• Smaller cookies: Use a smaller cookie scoop (1.5 to 2 TBS) and lessen the baking time by a minute or two.

Storage & Freezing Recommendations

• Store cookies in an airtight container at room temp for 3–4 days.
• Freeze baked cookies for up to 3 months. Wrap them well and when you’re ready to eat them, thaw them at room temp.
• You can also freeze the dough balls and bake from frozen—just add a minute or two to the bake time.