Go Back Email Link
+ servings
Print Recipe
4.43 from 21 votes

Ultimate Reese's Pieces Cookies

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!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: butterscotch, cookies, peanut butter, reeses, white chocolate
Servings: 12 large cookies
Author: Kim Lange

Ingredients

  • 1 1/2 cups all-purpose flour see notes below
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below, room temperature
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup Reese's Pieces Candies
  • 1/2 cup butterscotch chips
  • 1/2 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.