Thick, soft, and chewy Chocolate Cookies filled with Reese’s Pieces make for a spectacular chocolate peanut butter combination.
Chocolate Peanut Butter Awesomeness
Can you ever have enough chocolate peanut butter options? From classic Buckeyes to Buckeye Brownies and Peanut Butter Pretzel Buckeyes, I love it all.
From salty-sweet options like Chocolate Peanut Butter Cup Pretzel Popcorn to Peanut Butter Swirled Chocolate Zucchini Bread, Peanut Blossom Cookies, Peanut Butter Oreo Cookie Balls, and last but not least, rich and decadent Chocolate Cake with Peanut Butter Frosting, there’s nothing that beats a terrific chocolate + peanut butter combo.
Are you sick of cookie recipes yet? No? Good, because I have a few more to share with you before December is over.
Also, I don’t think we could remain friends if you got tired of cookies. Who gets tired of cookies?
These Chocolate Reese’s Pieces Cookies start with a batch of my favorite chocolate cookie dough. You’ll just swap in a generous handful or two of Reese’s Pieces in place of the original chocolate chips.
In fact, I love this combination so much I might not ever put regular chocolate chips in my chocolate cookie dough anymore. I’ve never been able to resist a chocolate peanut butter combination.
Reese’s Pieces Chocolate Cookies
Like so many delicious things, these cookies begin with butter and sugar. Then, beat in eggs and vanilla.
Next, you’ll add the dry ingredients: flour, cocoa, baking soda, salt, and a special ingredient, cornstarch. The cornstarch helps keep these cookies super thick and soft.
Last, you’ll stir in the candies and chill the dough. I like to make the dough the night before and then bake them the next day. Just be sure to include at least a couple of hours to chill the dough. Chilling is important so the cookies don’t spread too much.
The Reese’s Pieces add a nice crunch and change of texture and are super easy to throw in. These cookies would be perfect for birthdays, Christmas cookie trays, or just every day awesome snacking. Let me know if you make them!
Chocolate Reese’s Pieces Cookies
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup, plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 1¼ cups Reese's Pieces candies
Instructions
- Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
- Whisk together the flour, cocoa powder, baking soda, salt and cornstarch. Stir into the wet ingredients. Gently stir in the Reese’s Pieces. Set aside some Reese’s Pieces for topping the cookies when they come out of the oven if desired.
- Chill the dough for at least 2 hours. Preheat the oven to 350 F. Roll the dough into 1 inch balls and bake for 9-11 minutes or until set. Do not overbake the cookies. They should look slightly doughy when they are taken out of the oven.
- Let the cookies cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.
Nutrition
{originally published 12/10/18 – recipe notes and photos updated 12/13/21}
Kim says
One of my most favorite cookies! Yum!
Stacie A Hamilton says
Oh yum! I do love Reese’s Pieces and never thought to add these to my cookies. Your recipe is so nice and easy to follow, especially for beginner bakers like me.
Aimee Shugarman says
I love everything about these cookies!
Kristyn says
I love reese’s pieces!! What’s not to love about chocolate & reese’s?! So good!
Tara says
You can never go wrong with chocolate and peanut butter. Delicious!
Karen says
Are you using salted or unsalted butter? Usually recipes say unsalted otherwise it is assumed to use salted. But I see you add salt here, so I’m not sure now. Thanks!
M Cheney-Myers says
I will not be making these cookies again. I followed the recipe exactly and the dough was so dry that with the addition of the reese’s they were so difficult to roll. They didn’t really spread at all and I ended up with chocolate “cookie” balls. Not what I was looking for.
Mallory says
Be sure to spoon and level your flour in the cup instead of scooping it out of the container with the measuring cup. That’s the biggest mistake I see.