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Reese's Pieces Cookies recipe peanut butter
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4.33 from 31 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 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Keyword: butterscotch, cookies, peanut butter, reeses, white chocolate
Servings: 12 large cookies
Calories:
Author: Kim Lange

Ingredients

  • ½ cup unsalted butter straight from fridge or room temperature, not softened
  • ¼ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour measured correclty
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 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.
  • In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well with no butter chunks left.
  • Add the egg and vanilla and mix on low speed until mixed in.
  • Gradually add the flour, baking soda and salt and mix in until just incorporated. Do not overmix.
  • Add Reese's Pieces, white chocolate and butterscotch chips and stir with a wooden spoon, again no overmixing, just until incorporated.
  • 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.
  • 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 straight from the fridge or room temp (not melted or even softened).
  • The cookies are pretty thick, but to get extra thick cookies like levain cookies, scoop dough balls out with a cookie dough scooper and place dough balls in fridge for 10 minutes or so, then place on tray and bake the cookies an extra minute or two.
  • Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.  Make sure to measure your flour correctly.
  • Make sure your baking soda is not expired.
  • If dough becomes warm, chill dough if dough is warm for 10-15 minutes
  • Add more butterscotch, white chocolate chips and Reese's if you desire.