Reese's Pieces Cookies

These Ultimate Reese's Pieces Cookies are top-notch peanut butter cookies and are deliciously loaded with Reese's Pieces candies, white chocolate chips, butterscotch chips with a little sea salt on top!   YUM!

These cookies are perfect for our peanut butter lovers and holidays like Halloween, Thanksgiving and Christmas.

The sweetness of the white chocolate, butterscotch and Reese's candies joined with the sea salt and buttery tones of the cookies provides a wonderful sweet and salty balance.  You can even randomly sprinkle them with some coarse sea salt on top to get those sweet and salty flavors really popping!

They're a  little crisp on the outside and soft and chewy on the inside, so that combination definitely gives them the most perfect cookie texture you could ever imagine!

It totally launches these Reese's Pieces Cookies into another Cookie Dimension!  

BTW...is there such a thing as Cookie Dimensions out there?   I'd love to think so.

Ingredients You Need

•  all-purpose flour 
• baking soda
• salt
• unsalted butter
• brown sugar
• granulated sugar
• egg
• vanilla extract
• Reese's Pieces Candies
• butterscotch chips
• white chocolate chips
• coarse sea salt

How to Make Reese's Pieces Cookie Recipe

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
2. In a medium bowl, sift the flour, baking soda and salt together.
3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
4. Add the egg and vanilla and mix on low speed until mixed in.
5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
6. Add Reese's Pieces, white chocolate and butterscotch chips and stir with a wooden spoon, again no overmixing, just until incorporated.
7. Chill dough if dough is warm for 10-15 minutes.
8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched.
10. Small cookies bake 8-10 minutes, Large cookies bake 10-13 minutes. Extra large cookies, 15 minutes.
11. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
12. Makes  12 -30 cookies depending on size.

Cookie Tips

• Butter Tips: To avoid flat cookies, be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm.  Just put scooped out dough balls in the refrigerator to chill before baking cookies for great results!
• Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually. 
• How to Measure Flour Correctly helps make cookies come out perfectly!  Just fluff up the flour, lightly spoon the flour into your dry-cup measurement, without packing it down. Scrape off the excess with a straight edge by using the handle of a spoon or knife.
• Make sure your baking soda is not expired.
• More Chips! Add more butterscotch, white chocolate chips and Reese's if you desire.  
• Baking Times: Small cookies bake 8-10 minutes, Large cookies bake 10-13 minutes. Extra large cookies, 15 minutes.

I took my Perfect Chocolate Chip Cookie recipe and changed the sugar measurements, adding more granulated sugar instead of brown sugar and I added ¼ teaspoon of baking powder to add some thickness to the cookies.  I only put in a small amount of baking powder because I didn't want them cake-like or puffy, so ¼ teaspoon is the perfect amount to get that superb texture.   These are super yummy and addicting.

I applaud this Reese's Pieces Cookie Recipe!  I love cookies that that have girth, a little substance, ya know?

Most importantly, if you're a fan of peanut butter, these cookies will definitely hit the spot!  Kids love them as well as the adults!

More Peanut Butter Happiness!!

• Scrumptious Peanut Butter Loaded Bars
• Peanut Butter Butterscotch Chip Cookies
• Reese’s Peanut Butter Cream Cheese Cookie Bars
• Peanut Butter Cup Chocolate Cookies
• Soft Batch Peanut Butter Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Muffins
• Heavenly Chocolate Peanut Butter Marshmallow Squares
• For more cookie tips, check out my How – To! Baking Perfect Cookie Tips!

Easy Butterscotch Pudding Layered Dessert is really awesome if you love butterscotch flavor!

Ultimate Reese's Pieces Cookies

Kim Lange

These ultimate cookies are soft, buttery and chewy and chocked full of Reese's Pieces candies, white chocolate chips, butterscotch chips with a sprinkle of coarse sea salt. Absolutely divine!

4.33 from 31 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 12 mins

Course Dessert

Cuisine American

Servings 12 large cookies

Calories

Ingredients

  

1x2x3x

• 1 ½ cups all-purpose flour see notes below
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter see notes below, room temperature
• ¼ cup firmly packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup Reese's Pieces Candies
• ½ cup butterscotch chips
• ½ cup white chocolate chips
• coarse sea salt

Instructions

 

• Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
• In a medium bowl, sift the flour, baking soda and salt together.
• In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
• Add the egg and vanilla and mix on low speed until mixed in.
• Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
• Add Reese's Pieces, white chocolate and butterscotch chips and stir with a wooden spoon, again no overmixing, just until incorporated.
• Chill dough if dough is warm for 10-15 minutes.
• Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
• Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
• Small cookies bake 8-10 minutes
• Large cookies bake 10-13 minutes. Extra large cookies, 15 minutes.
• Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
• Makes  12 -30 cookies depending on size.

Notes

Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
Make sure your baking soda is not expired.

Add more butterscotch, white chocolate chips and Reese's if you desire.  

Keyword butterscotch, cookies, peanut butter, reeses, white chocolate

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