Reese’s Pieces Cookies are my favorite chocolate chip cookie recipe filled with Reese’s Pieces instead of chocolate chips. These easy cookies are a little bit peanut butter and a lot chocolate chip.
Why use chocolate chips when you can use Reese’s Pieces?!
Unfortunately, I get these cravings all the time. Even though I’m constantly surrounded by a plethora of dessert, I still get cravings that need satisfying NOW. When that happens, I know I should listen because if I don’t I’ll end up eating 14 pounds of other dessert to compensate, which won’t satisfy the craving, so I’ll just end up making what I want anyway and eat it.
It’s a problem.
Last week I was craving Chocolate Chip Cookies but I also wanted peanut butter. What’s a girl to do in that situation? This:
Reese’s Pieces Cookies. That satisfied BOTH cravings!
Reese’s Pieces Cookies are an easy chocolate chip cookie filled with candy instead of chocolate chips!
I took my favorite chocolate chip cookie recipe and substituted Reese’s Pieces for the chocolate chips. The result? A toffee-like cookie that has crunchy candy bits and tastes like peanut butter. #totalwin
So many times when you find a Reese’s Pieces cookie it’s a peanut butter cookie, which is great, but sometimes you don’t want a peanut butter cookie. Sometimes you want the distinct flavor of a chocolate chip cookie, but with a hint of peanut butter.
These cookies have the best chocolate chip cookie base!
This cookie recipe uses melted unsalted butter and a combination of brown sugar and granulated sugar. I love using melted butter in cookies because it creates a toffee-like taste with the brown sugar.
Because they start with melted butter, they do need to be chilled before baking. Don’t skip that step – it’s worth it for the final product.
You can easily substitute candy for chocolate chips in any cookie recipe!
I love using candy in my cookies. I’ve made Kit Kat Cookies and peanut butter cup cookies, so Reese’s Pieces were the next thing to happen. You’ve seen me put M&Ms in cookies (twice!) so it’s an easy stretch to think about using Reese’s Pieces instead.
Use regular or mini Reese’s Pieces for these cookies!
I used regular sized Reese’s Pieces in these cookies because it’s sometimes hard to find the minis. But if you find the minis you can use them too.
And yes, if you want an more chocolatey cookie, add chocolate chips AND Reese’s Pieces!
What makes the perfect cookie?
For me, several things:
- Softness: a cookie shouldn’t be crunchy. I chill my cookie dough to make sure it’s super soft, and the melted butter helps with that too.
- Depth of flavor: I use melted butter and tons of brown sugar to make sure my cookie has a huge amount of flavor.
- Mix ins: use whatever you like! Chocolate chips are perfect for a basic cookie, but adding Reese’s Pieces make these cookies heaven.
I love how the Reese’s give this cookie a hint of peanut butter flavor without being overpowering. I love me some peanut butter but sometimes I just want a bit of it, you know? Making Reese’s Pieces Cookies without peanut butter allows the candy to shine!
Other Chocolate Chip Cookie recipes:
- The BEST Chocolate Chip Cookie Recipe
- Giant Chocolate Chip Cookies
- Chocolate Chip Cookie Gooey Bars
- Peanut Butter Cup Gooey Bars
- Reese’s Stuffed Cookies
Reese's Pieces Cookies
- 1/2 cup (113g) unsalted butter, melted
- 1/3 cup (66 g) granulated sugar
- 1/2 cup (104g) light brown sugar, packed
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (186g) all-purpose flour
- 1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle
- Note: This dough requires chilling.
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in Reese's Pieces.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
- Want to use both chocolate chips and Reese's Pieces? Use 1 cup of each.
- If you notice that your cookies are not flattening out, it means they're too cold. Lightly press down with the palm of your hand before putting them in the oven to help them flatten. Also, when you remove the pan from the oven after baking, tap the pan on the stovetop and they'll flatten a bit more as well.
- You know these are done when they JUST lose their glossy sheen.
Nutritional information not guaranteed to be accurate
Be sure to check out all my peanut butter cookie recipes if you’re craving peanut butter! Want other ways to use Reese’s? Try Loaded Reese’s Peanut Butter Cup Bark, Reese’s Pieces Blondies, or Reese’s Peanut Butter Fluff.
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 21, 2019