Soft Baked Reese’s Pieces Cookies are a peanut butter lover’s dream. Super chewy & delicious, they are a family favorite this time of year.
I sure love a soft & chewy cookie. How about you? That seems to be the cookie criteria around here, soft & chewy & they better be easy to make too.
Growing up I did my fair share of baking with my mom. She loved to bake treats & I know she passed that love on down to me.
One thing we almost always had in the house was fresh, homemade cookies. Her recipe box is packed full of so many goodies. I love being able to pick out my personal favorites & share them here with you.
soft baked cookies recipe
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What I love about these cookies is that while they have Reese’s Pieces in them, they aren’t a peanut butter cookie. Usually you would see a peanut butter cookie packed with more peanut butter goodies. But these are different.
I’m all about changing it up & I think my mom was too. Because she took her usual soft-baked cookie recipe & added delicious white chocolate chips & those cute Reese’s Pieces candies.
It really is a great flavor combo with the white chocolate & the peanut butter candies. But by putting them in a regular cookie recipe instead of a peanut butter cookie, it keeps them from being too rich.
I like to make peanut butter recipes throughout fall. It works out pretty well because we are usually overflowing with candy in the house this time of year. What better way to enjoy it than to mix it into something as delicious as these soft & chewy cookies?
Not only are these great for putting out for guests while they wait for the Thanksgiving meal, but beyond Thanksgiving, these can be great for adding to goodie trays going over to the neighbors all season long.
I could literally snack on these all day long. Have you ever had a cookie like that? One that you just keep going back for more, no matter how many you have already had? These are THAT cookie.
Here are some commonly asked questions
Can I make this recipe with another type of chocolate chips?
Yes- that would work just fine. I have made these with semi-sweet chocolate chips, peanut butter chips & butterscotch chips too. Each one is delicious in their own way.
What is the best way to store leftover cookies?
The easiest way is to place in a large airtight container & store at room temperature. I like a large plastic bowl with a lid or a zip-top bag works great too.
How many does this serve?
This recipe makes just 16 large cookies. So, plan accordingly. It is the perfect size for our family of 5, without a ton of cookies leftover.
Reese’s Pieces Cookies Recipe
Can this recipe be doubled?
Yes, absolutely. If 16 cookies just aren’t enough, I completely understand. You can most definitely double this recipe to meet your needs.
Can this recipe be halved?
That would make for a very small batch of cookies & probably quite difficult to split an egg. I wouldn’t recommend trying to cut this recipe. You could freeze the dough you don’t plan on using for another time.
HOW DO YOU MAKE Soft Baked Reese’s Pieces Cookies?
- Whisk the melted butter, brown sugar & granulated sugar together in a large bowl.
- Whisk in the egg and egg yolk, along with the vanilla extract.
- Add in the flour, cornstarch, baking soda, and salt, and mix until combined.
- Fold in half of the Reese’s Pieces and all of the white chocolate chips.
- Cover and chill in the refrigerator for a minimum of 3 hours – up to 3 days Overnight works best.
- Remove the dough from the refrigerator and let it soften at room temperature while you preheat the oven.
- Preheat the oven to 325 degrees.
- Line the baking sheets with parchment.
- Roll the dough into large, oblong-shaped balls (taller than they are wide) – approx. 3 tbsp each. The dough will be crumbly but will come together when rolled between your hands.
- Place the dough on your prepared baking sheet, approx. 1-2” apart.
- Place Reese’s Pieces into the top of the dough before baking.
- Bake 11-12 minutes – they will look very soft but will continue to bake once removed and they will set.
- Place any additional Reese’s Pieces or chocolate chips in the tops of the baked cookies before they cool, if desired.
- Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Do I have to chill the dough?
Yes. You absolutely must chill this dough or the cookies will spread too much when you bake them. For beautiful, thick & chewy cookies, chilling is essential.
Should I use salted or unsalted butter?
I personally use whatever I have on hand. But if you are watching your salt intake, stick with the unsalted butter for these cookies. I wrote my original recipe using unsalted butter but then tried it with salted butter & liked them just the same.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance.
If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how they turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. However, for these cookies I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding to my dough mixture.
Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.
Soft Reese’s Pieces Cookies
Reese’s Pieces Cookie Ingredients
- butter
- brown sugar – loosely packed
- granulated sugar
- egg
- egg yolk
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- table salt
- Reese’s Pieces candies – divided
- white chocolate chips
Tips and Tricks
- If you want more peanut butter flavor, try adding Reese’s candy to your favorite peanut butter cookie recipe.
- I like to make this great recipe with a stand mixer, but you can use a hand mixer or a large bowl and a wooden spoon.
- For even baking, use a cookie scoop to portion the dough.
- Be sure to use cool cookie sheets for the dough and allow the cookies to cool on a cooling rack before storing them in a ziplock bag or airtight container.
- I like to add more candy to the cookie dough balls before baking and to the top of the cookies when they come out of the oven.
- You can also add Reese’s Peanut Butter Cups to make these more like peanut butter cup cookies for the ultimate peanut butter lovers out there.
- Try spreading a layer of creamy peanut butter on the tops of the cookies like a frosting OR spread some between two cookies for the ultimate cookie sandwich.
Products I love when making Soft Baked Reese’s Pieces Cookies…
This Soft Baked Cookies recipe is so EASY and delicious – and if you’re like me, then you probably already have all of these items on hand!
OR maybe you have never made soft baked cookies before, & you might be a bit nervous – but you’re going to love the how delicious these are. I have made a list below of the things I absolutely can’t live without when it comes to making these cookies.
- all-purpose flour
- baking soda
- table salt
- cornstarch
- light brown sugar
- granulated sugar
- vanilla extract
- white chocolate chips
- Reese’s Pieces
- parchment paper
- this metal baking pan
- mixing bowl
- spatulas
- measuring cups
- measuring spoons
easy soft baked cookies
If you love this Reese’s Cookie recipe, you’re going to love these other easy-treat recipes too. Please click each link below to find the easy, printable recipe!
Reese’s Pieces Cookies Recipe
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Reese’s Pieces Cookies
Ingredients
- ¾ cup butter (1½ sticks)
- ¾ cup brown sugar – loosely packed
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1½ tsp cornstarch
- 1 tsp baking soda
- ½ tsp table salt
- ¾ cup Reese’s Pieces candies – divided
- ½ cup white chocolate chips
Instructions
- Whisk the melted butter, brown sugar & granulated sugar together in a large bowl.
- Whisk in the egg and egg yolk, along with the vanilla extract.
- Add in the flour, cornstarch, baking soda, and salt, and mix until combined.
- Fold in half of the Reese's Pieces and all of the white chocolate chips.
- Cover and chill in the refrigerator for a minimum of 3 hours – up to 3 days Overnight works best.
- Remove the dough from the refrigerator and let it soften at room temperature while you preheat the oven.
- Preheat the oven to 325 degrees.
- Line the baking sheets with parchment.
- Roll the dough into large, oblong-shaped balls (taller than they are wide) – approx. 3 tbsp each. The dough will be crumbly but will come together when rolled between your hands.
- Place the dough on your prepared baking sheet, approx. 1-2” apart.
- Place Reese’s Pieces into the top of the dough before baking.
- Bake 11-12 minutes – they will look very soft but will continue to bake once removed and they will set.
- Place any additional Reese’s Pieces or chocolate chips in the tops of the baked cookies before they cool, if desired.
- Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Christen says
Omg these may be the BEST COOKIES EVER!! My family has a secret recipe, and this may top it! For those who aren’t Reese’s Pieces fans, sub them for whatever you like, because the dough alone is fantastic! A tip for those with kids like mine who are too impatient to wait the 3+ hours for dough to chill, I formed the dough into balls, put them on a plate and popped them in the freezer for 20 minutes. They still turn out perfect, but I had to up the cooking time to 13 min probably bc they were colder from freezer. After cooling on cookie sheet they are perfectly soft and dense. Yummmmm!!!
Rinna Camasta says
I threw a party where I spent the day slaving over food, and these cookies I whipped up the day before as a side treat were the star of the show.
No, I’m not bitter.
I had them chilled for ~10 hours, and that seemed to work great. Whipped up the ingredients the night before, and popped them in the oven in the morning.
I didn’t have cornstarch. Maybe that would’ve improved an already good great cookie, but don’t sweat if you don’t have it. Following the tips from the author, I used milk chocolate chips instead of the white chocolate chips- again, the cookies were bomb.
Sara says
I do two whole sticks of butter and no refrigeration, bake 15min instead and they come out amaaaaazing! This is now our base cookie recipe for all cookies we make.
Gina Kleinworth says
That’s AWESOME!!!!!!!!!!!!!!!!!! Thank you!
Sandy says
Hi! My dough was not crumbly. What did I do wrong?
Gina Kleinworth says
It doesn’t HAVE TO BE crumbly – it probably just means your butter was softer or the flour was more loose when you measured. If the dough came together and you were still able to roll it and they baked fine – then I wouldn’t worry about it. If the cookies didn’t hold together – I would probably add a little more flour or start with slightly colder butter next time. You could also chill the dough for about an hour for a more stiff consistency.