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Reese's Pieces cookies laying on an antique baking sheet with a small glass of milk.
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5 from 6 votes

Reese's Pieces Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16 cookies
Calories 210kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup sugar
  • 1/2 cup brown sugar (light or dark, packed)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp milk
  • 1 1/2 cups flour (all-purpose, spooned and leveled)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips (semi-sweet or milk chocolate)
  • 1/2 cup Reese's Pieces candies

Instructions

  • Preheat oven to 350°F and line 3 baking sheets with parchment paper.
  • In a large bowl, cream the butter, sugar, and brown sugar together with an electric mixer on medium speed for 1-2 minutes, until light and fluffy.
  • Add the egg, vanilla extract, and milk to the bowl and mix for an additional minute.
  • Add the flour, baking soda, and sea salt and mix just until crumbly, but not fully incorporated.
  • Using a rubber spatula or a large wooden spoon, fold in the chocolate chips and Reese's Pieces, until the dough comes together. Don't overmix the dough.
  • Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets 2 inches apart.
  • Bake the cookies for 11-12 minutes, rotating the pan halfway through baking.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
  • Don't overbake these cookies. They 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.
  • 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 intentional.
  • Add flaky sea salt on top before baking for a sweet-salty finish (also optional).
  • For flatter cookies, gently press the dough balls down before baking.
  • If you need to make them nut-free, use candy-coated chocolate like M&Ms instead of Reese’s Pieces.
  • If you want to make a half-batch, just divide everything by two, including the egg (crack into a bowl, whisk, and use half).
  • You can make smaller cookies by using a smaller cookie scoop (1.5 to 2 TBS). Remember to lessen the baking time by 1-2 minutes.
Nutrition
Serving: 1 cookie | Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 126mg | Potassium: 81mg | Fiber: 1g | Sugar: 18g | Vitamin A: 195IU | Vitamin C: 0.001mg | Calcium: 19mg | Iron: 1mg