This post may contain affiliate sales links. Please read my disclosure policy.
Reese’s Pieces Cookies are made in one pot, baked soft, and feature peanut butter, chocolate, Reese’s pieces, and a Butterfinger bar. So festive for Fall!
Butterfinger Reese’s Pieces Cookies
I was in charge of bringing a treat to one of Brooke’s activities last week and I brought these fabulous Butterfinger Reese’s Pieces Cookies. Not just because I always seem to have the ingredients on hand for cookies, but because I had some Reese’s Pieces AND Butterfinger hiding in my cupboard that I was hoping to get rid of one way or another. When you have a really great base recipe for chocolate chip cookies, you can adjust it with any sort of add-ins and have the confidence that it’ll work out.
My Secret to Soft Baked Cookies
Like many other cookie recipes, this one starts with all the usual culprits: butter, brown sugar, sugar, eggs, vanilla, flour, baking soda, and salt. While most cookie recipes all have the *exact* same ingredients, their methods vary widely which can really change the overall outcome of the cookie.
You wouldn’t believe the amount of hate mail I receive because “you copied my grandmother’s cookie recipe!” or “this is just like every other cookie recipe out there” or fill in the blank angry statement here.
Even if recipes seem identical, odds are there are subtle differences that change the final baked product. I list a big explanation here, but some of the main differences are:
- I use warm melted butter
- I use an egg and egg yolk
- I let the dough cool slightly before scooping
- I bake on parchment paper at 325
Basically, I do everything I can to promote a soft-baked cookie that stays soft and tender. No crunch, just a chewy, peanut buttery, chocolatey, fall-festive cookie that makes everyone push and shove to get the last one. Do just my kids do that? Ok.
Main Ingredients Needed
No special or secret ingredients here! Pretty sure the vast majority of us have these common culprits in our kitchen 24/7 so we can make cookies whenever the craving strikes! Here’s what you’ll need to make Reese’s Pieces Cookies:
- Butter – I melt butter for this recipe, usually salted. I know salted butter is controversial because all the celebrity chefs say you should use unsalted, but I don’t care. I like salted better. But if you have unsalted, use what you have!
- Brown Sugar + Granulated Sugar – obviously you need both to make these sweet. More brown sugar than white to keep these moist!
- Egg + Egg yolk – you need an egg for the protein/structure and an egg yolk for a little extra creaminess.
- Vanilla – if you can find real vanilla extract, use that. But again, if you only have artificial, by all means, use that.
- All-Purpose Flour – of course, cookies need flour. I use unbleached all-purpose flour (but bleached is fine too).
- Baking Soda – the leavening for our cookies.
- Salt – to offset all the sweet going on.
- Semi-Sweet Chocolate Chips, Reese’s Pieces, and a Butterfinger Chocolate Bar – hello chocolate lovers! Yes, this recipe has all three kinds of chocolate in it. Perfect for right after Halloween when the kiddos have ALL of that candy sitting around. I like to sneak a Butterfinger bar into my Reese’s Pieces Cookies because it brings a whole different experience to peanut butter and chocolate. It’s the perfect addition.
Love Reese’s Pieces? Check out these other treats: Reese’s Frosting, Reese’s Peanut Butter Cup Fudge, Reese’s Peanut Butter Cup Filled Chocolate Pudding Cookies, Reese’s Pieces Double Chocolate Cookies, and Reese’s Peanut Butter Brownie Ice Cream Cake.
How to Make Butterfinger Reese’s Pieces Cookies
Just like any cookie recipe, we start out with our ingredients, then combine them to make a dough. Scoop, bake, cool, then dig in! For full details on how to make these Butterfinger Reese’s Cookies, check out the recipe card down below!
Step 1: Preheat + Prep
Preheat oven. Line baking sheet with parchment paper and set aside.
Step 2: Make Cookie Dough
In a medium pot, melt butter. Remove from heat and stir in brown sugar and granulated sugar until well combined. Add in egg, egg yolk, and vanilla. Mix until lighter in color. Add in the flour, baking soda, and salt. Scrape the sides of the bowl and the bottom for a well-stirred batter.
Step 3: Add Mix-Ins
Stir chocolate chips, chopped Butterfinger, and Reese’s Pieces into warm batter. If the batter seems too warm or sticky, let it sit at room temperature to cool for 5-10 minutes. If some of the chocolate chips melt, that’s ok!
Step 4: Bake + Cool
Scoop dough onto prepared pans using a cookie scoop.
Bake, rotating sheets halfway through baking. When you pull your cookies out of the oven, they will look cooked around the edges and slightly undercooked in the center. Leave the cookies on the hot baking pans until you can remove them without falling apart.
Storing Butterfinger Reese’s Pieces Cookies
Since I love a soft cookie and do everything I can to bake these and keep them soft, I like to store them a certain way to ensure that work doesn’t go to waste. If you have leftover Butterfinger Reese’s Pieces Cookies, store the cooled cookies in an airtight container with a slice of plain sandwich bread resting on top. Store-bought white or whole wheat is perfect!
Cookies should stay fresh for 2 days and are passable after 3 days, though, who still has cookies sitting on their counter 3 days after they have made them!? They don’t last that long at my house.
You can essentially make and freeze these Butterfinger Reese’s Pieces Cookies baked or unbaked. Here are the directions for both.
- If you want to bake these in advance, follow the recipe instructions listed below and cool completely. Then store in an airtight container or Ziploc plastic bags and freeze.
- As long as they are in an airtight container, the baked cookies should last 1-2 months in the freezer.
- To reheat, simply microwave one or two cookies 10-15 seconds each until warmed and melty.
- To store unbaked cookie dough, simply scoop into cookies, place on a baking tray lined with parchment paper, and freeze.
- After 3 hours, the dough should be hard enough to transfer to an airtight container or Ziploc plastic bag. This cookie dough will last 1-2 months in the freezer.
- To bake, simply remove your dough balls, defrost on the counter for 30 minutes to 1 hour and bake as listed in the recipe card below.
More PB Cookies to Try!
- Peanut Butter Blossoms
- Peanut Butter Chocolate Chip Bars
- Peanut Butter Thumbprint Cookies
- Peanut Butter Toffee Cookies
- Peanut Butter Caramel Cookies
- Peanut Butter and Jelly Bars
- Peanut Butter Cookies
This is a very simple, borderline basic recipe that will give you great Reese’s Pieces Cookies, every time.
Printable recipe card is below! Have a great week, friends! xo
Butterfinger Reese’s Pieces Cookies
- Preheat oven to 325 degrees. Line baking sheet with parchment paper and set aside.
- In a medium pot over medium heat, melt butter. Remove from heat and stir in brown sugar and granulated sugar until well combined.Add in egg, egg yolk, and vanilla. Mix until lighter in color.Add in the flour, baking soda, and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well-stirred batter.
- Stir chocolate chips, chopped butterfinger and Reese’s Pieces into warm batter. If batter seems too warm or sticky, let it sit at room temperature to cool 5-10 minutes. If some of the chocolate chips melt, that’s ok!
- Scoop dough onto prepared pans using a two tablespoon cookie scoop.
- Bake 8-10 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and slightly undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers, or enjoy warm.