Reese’s Pieces Cookies

5 from 4 votes

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Reese’s Pieces Cookies are made in one pot, baked soft and feature peanut butter, chocolate, and a Butterfinger bar. So festive for Fall!

I was in charge of bringing a treat to one of Brooke’s activities last week and I brought these fabulous 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 sorts of add-ins and have the confidence that it’ll work out.

Reese\'s Pieces Cookies

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.

Dough from Recipe

Reese’s Pieces Cookies Recipe

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 and Granulated Sugar – obviously you need both to make these sweet. More brown sugar than white to keep these moist!
  • Egg and 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 FrostingReese’s Peanut Butter Cup FudgeReese’s Peanut Butter Cup Filled Chocolate Pudding Cookies, Reese’s Pieces Double Chocolate Cookies, and Reese’s Peanut Butter Brownie Ice Cream Cake.

Dough from Recipe

How to Make 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 recipe details, check out the recipe card down below!

  1. Preheat oven. Line baking sheet with parchment paper and set aside.
  2. In a medium pot, melt butter. Remove from heat and stir in brown sugar and granulated sugar until well combined.
  3. Add in egg, egg yolk, and vanilla. Mix until lighter in color.
  4. Add in the flour, baking soda, and salt. Scrape the sides of the bowl and the bottom for a well-stirred batter.
  5. 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!
  6. Scoop dough onto prepared pans using a cookie scoop.
  7. 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.
  8. Leave the Reese’s Pieces Cookies on the hot baking pans until you can remove them without falling apart.
Reese's Pieces Cookies

Leftover 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 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.

Reese's Pieces Cookies

Make Reese’s Pieces Cookies Ahead of Time

You can essentially make and freeze these Reese’s Pieces Cookies baked or unbaked. Here are the directions for both.

Storing Baked

  • 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.

Storing Unbaked

  • 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.
Reese's Pieces Cookies

Love Peanut Butter? Here Are Some Cookies Recipes to Try!

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

5 from 4 votes

Reese's Pieces Butterfinger Cookies

Soft baked, peanut butter and chocolate cookies, made a little festive for Fall with Reese's Pieces and Butterfinger.
servings 36 cookies
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line baking sheet with parchment paper and set aside.
  • In 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.

Nutrition

Calories: 146kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 94mg | Potassium: 60mg | Sugar: 12g | Vitamin A: 135IU | Calcium: 14mg | Iron: 0.7mg
Course: Dessert
Cuisine: American
Keyword: cookies

 

Polaroid photo of granola bars

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13 Responses
  1. Debbie

    These look fantastic! Thanks for the yummy recipe….maybe I will end up with some leftover Halloween candy and can use it up in this recipe. I mean, of course, that I will buy extra candy just for this purpose! 😂

  2. Jane

    These cookies look great, Lauren. It must be so frustrating to have people question your recipes after all your hard work. I’m sure most people understand how much time and effort go into developing all of the wonderful recipes you post! I hope you know how much we appreciate your efforts! Can’t wait to try these!

  3. Lisa

    These look so yummy! I love a soft, not crispy cookie. Adding this to my pinterest board now for the next time I have a reason to bake!!

  4. Jessica

    5 stars
    I’m a long time Lauren reader and recipe user and made these cookies today. Holy moly they are so good!!! I’ve never melted butter to start a batter – it did something magical to the cookies! Yummy!!

  5. Colleen

    5 stars
    These cookies look amazing and I am certainly going to make some this week. Sorry you have nasty people making accusations and negative comments. Why people feel the need to do that I have no idea. I love your blog and your recipes.

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