Chocolate Reese’s Pieces Cookies

These Chocolate Reese’s Pieces Cookies are loaded with chocolate and peanut butter goodness. They’re soft, thick, and packed with those colorful candy-coated bites in every single bite. It’s sweet, rich, and a little crunchy—all at once.

I baked these on a random weeknight, and now they’re a regular request in my house. The chocolate cookie base is deep and fudgy, and the Reese’s Pieces add that perfect salty-sweet pop. They’re super fun to make, too.

Perfect for movie nights, parties, or just because you’re craving something extra. I’ll walk you through how I make them step by step. Trust me—these don’t last long.

Why You’ll Love This Recipe

• Balanced Flavor: The cocoa base provides depth without being bitter, while the peanut butter candy brings sweetness and crunch.
• Texture That Works: Using cornstarch creates a soft interior, while butter gives you the slightly crisp outside.
• Easy to Customize: Swap in chocolate chips or peanut butter chips if you want more variety.
• No Fuss, No Fancy Equipment: You don’t need a stand mixer or special baking tools. A mixing bowl, spoon, and baking tray will do.
• Kid-Friendly: The bright colors from Reese’s Pieces make these cookies a hit with children. They also love helping place extra candies on top before baking.

What You Need to Know Before You Start

Prep & Bake Times

• Prep Time: 15 minutes (plus chilling time of at least 30 minutes to prevent spreading)
• Bake Time: 10–12 minutes per batch
• Total Time: Just under 1 hour (includes chill time)

Batch Size
This recipe yields about 24 medium cookies, depending on the scoop size. You can scale it up easily for parties or holiday baking.

Difficulty Level
Beginner-friendly. No advanced techniques needed. If you can mix and scoop, you can make these cookies. Just be sure to measure ingredients properly, especially flour and cocoa powder.

Required Kitchen Tools

You don’t need a lot of fancy gear—just some basics:

• 2 Mixing Bowls: One large for wet ingredients, one medium for dry.
• Electric Mixer (optional): Makes creaming easier, but not essential.
• Rubber Spatula or Wooden Spoon: Helps you fold the dough without overmixing.
• Dry Measuring Cups & Measuring Spoons: Accuracy is important here.
• Baking Sheets + Parchment Paper: Prevents cookies from sticking and ensures even baking.
• Cookie Scoop (1.5 to 2 tbsp size): For uniform cookies, but a spoon also works.
• Wire Rack: For cooling cookies evenly after baking.

Ingredients for Chocolate Reese’s Pieces Cookies

Below is a detailed explanation of each ingredient’s role in the recipe. All measurements are listed again in the recipe card later.

• Unsalted Butter (1 cup / 226g): Room temperature butter helps cream properly with sugar to create that soft, spreadable cookie texture. Unsalted is best for control over salt levels.
• Brown Sugar (3/4 cup / 150g): Provides moisture, softness, and a slight caramel note. Packed brown sugar helps lock in chewiness.
• Granulated Sugar (1/2 cup / 100g): Balances sweetness and structure. It works with brown sugar to create a crisp edge.
• Eggs (2 large): Bind the dough, add moisture, and help the cookies puff and set during baking. Use at room temperature for even mixing.
• Vanilla Extract (2 tsp): Enhances the chocolate and peanut butter flavors subtly without overpowering them.
• All-Purpose Flour (2 cups / 250g): Forms the structure of the cookie. Spoon and level for accuracy—too much flour makes dry cookies.
• Unsweetened Cocoa Powder (2/3 cup / 60g): Brings deep chocolate flavor. Dutch-process or natural cocoa both work, but use high-quality cocoa for best taste.
• Baking Soda (1 tsp): Helps the cookies rise slightly and spread properly.
• Cornstarch (1 tsp): Keeps the centers soft and thick by reducing gluten formation.
• Salt (1/2 tsp): Brings out the sweetness and balances the richness of chocolate.
• Reese’s Pieces (1½ cups / 255g): Adds a colorful crunch and nutty flavor. Fold them in gently so they don’t crack before baking.

Optional Tip: Reserve a small handful of Reese’s Pieces to press onto the tops of the cookies before baking. This gives them a polished, bakery-style look.

How to Make Chocolate Reese’s Pieces Cookies (Step-by-Step)

Getting these cookies just right is all about method and patience. Follow these steps carefully to ensure a soft center, crisp edges, and perfectly dispersed Reese’s Pieces in every bite.

1. Whisk the Dry Ingredients

In a medium mixing bowl, whisk together:

• 2 cups (250g) all-purpose flour
• 2/3 cup (60g) unsweetened cocoa powder (sift if lumpy)
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon salt

Why this step matters: Whisking the dry ingredients evenly distributes the leavening agents and prevents bitter cocoa clumps from ending up in the dough. Always sift cocoa powder if it’s compacted—it makes mixing smoother.

2. Cream the Butter and Sugars

In a large mixing bowl, add:

• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) brown sugar
• 1/2 cup (100g) granulated sugar

Using a hand mixer or stand mixer (or a wooden spoon with elbow grease), beat until the mixture is light, creamy, and slightly fluffy—about 2–3 minutes on medium speed.

Why this matters: Creaming incorporates air into the dough and ensures the sugars begin to dissolve, which helps with texture and even spreading in the oven.

3. Add Eggs and Vanilla

Mix in:

• 2 large eggs, one at a time
• 2 teaspoons pure vanilla extract

Beat until fully combined, scraping down the sides of the bowl to make sure no butter or sugar sticks.

Chef’s Tip: Don’t rush this step. Adding eggs slowly and mixing well ensures your dough doesn’t split or get greasy.

4. Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet mixture. Mix on low speed or by hand just until no flour streaks remain. Do not overmix, as this can lead to tough cookies.

Why this matters: Overmixing develops gluten, which can make cookies dense. You want the dough to come together gently.

5. Fold in Reese’s Pieces

Gently fold in:

• 1½ cups (255g) Reese’s Pieces candies

Use a rubber spatula or large spoon. Avoid over-stirring, as the candy coating can crack.

Optional but Recommended: Reserve ¼ cup of the candies to press on top of the scooped dough just before baking. This gives the cookies a clean, bakery-style look.

6. Chill the Dough

Cover the bowl with plastic wrap and refrigerate for 30 minutes to 2 hours. You can also chill overnight.

Why chill?

• It firms up the dough, preventing the cookies from spreading too thin.
• The resting time also helps the flour absorb the moisture for better structure.

7. Preheat Oven & Prepare Baking Sheets

• Preheat oven to 350°F (177°C).
• Line two baking sheets with parchment paper for even baking and easy cleanup.

8. Scoop and Bake

• Scoop the dough into 1.5 to 2 tablespoon-sized balls.
• Place each dough ball about 2 inches apart on the baking sheet.
• Gently press 2–3 reserved Reese’s Pieces onto the tops of each ball.

Bake for 10 to 12 minutes, or until the edges look set and the centers look slightly soft.

Important: Do not overbake. The cookies will continue to cook and firm up as they cool on the baking sheet.

9. Cool the Cookies

• Let the cookies cool on the baking sheet for 5 minutes.
• Transfer to a wire rack to cool completely.

Why cool properly? It allows the structure to set. Moving cookies too early can cause them to fall apart.

Serving and Presentation Tips

These cookies are best served slightly warm or at room temperature, where their texture shines—crispy edges and soft centers with melty peanut butter pockets.

Here are some simple ways to enjoy or serve them:

• With a Glass of Milk: A classic pairing that enhances the chocolate and peanut butter combo.
• Cookie Sandwiches: Add a layer of peanut butter or vanilla ice cream between two cookies for a quick dessert.
• Lunchbox Treats: Wrap in parchment for a sweet lunch addition.
• Holiday Cookie Trays: Their bold color from the Reese’s Pieces makes them great for Halloween or Thanksgiving spreads.

How to Store Chocolate Reese’s Pieces Cookies

Room Temperature:

• Store baked cookies in an airtight container for up to 5 days.
• Add a slice of bread to the container to keep them soft longer.

Freezer:

• Freeze unbaked dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to bake time.
• Baked cookies can also be frozen for up to 2 months. Thaw at room temperature.

Tips and Tricks for Success

• Measure your flour correctly. Too much makes cookies dry. Spoon and level—don’t scoop.
• Use quality cocoa powder. It makes a difference in flavor richness.
• Don’t skip chilling the dough. This is key to thicker, bakery-style cookies.
• Reserve candies for the tops. It gives your cookies a colorful, clean finish.
• Bake one sheet at a time. For even baking, avoid stacking sheets in the oven.

Nutrition (Per Cookie)

Nutrient	Amount
Calories	210 kcal
Total Fat	11g
Saturated Fat	6g
Cholesterol	30mg
Sodium	105mg
Total Carbohydrate	27g
Dietary Fiber	1g
Sugars	17g
Protein	3g

Nutrition is approximate and based on 24 cookies.

Chocolate Reese’s Pieces Cookies FAQs

Can I use peanut butter chips instead of Reese’s Pieces?
Yes, but Reese’s Pieces provide crunch and color. Peanut butter chips melt more and may change texture slightly.

Why do my cookies spread too muc

h?
You may have skipped chilling the dough or used butter that was too soft. Chilling helps control spread.

Can I double this recipe?
Absolutely. Just be sure to chill the dough in batches, and don’t overcrowd the oven.

What type of cocoa powder works best?
Natural cocoa powder works fine, but Dutch-process gives a deeper flavor and darker color.

Conclusion

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These Chocolate Reese’s Pieces Cookies combine two timeless flavors—chocolate and peanut butter—into one easy, crowd-pleasing treat. With a soft middle, crispy edge, and a satisfying candy crunch, they’re simple to make and hard to resist. Whether you’re baking for a school event, holiday tray, or quiet weekend at home, this cookie recipe deserves a spot in your favorites folder.