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Soft Baked Reese’s Pieces Chocolate Chips Cookies

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Soft Baked Reese’s Pieces Cookies – soft and chewy and filled with chocolate chips and peanut butter.

Soft Baked Reese's Pieces Chocolate Chips Cookies | Persnickety Plates

Soft Baked Reese’s Pieces Chocolate Chips Cookies

softbakedreesespiecescookies4
It’s Friday, I’m in love. More and more I feel like I’m working for the weekend. I definitely fall into the “work to live” camp, not “live to work”. And I actually like my job. There’s just other things I’d rather be doing 85% of the time. At least I have a long weekend coming up next week for the 4th. I can make it. These cookies are really good and I don’t typically like soft baked cookies. When I was little and my dad would buy the soft baked Chips Ahoy I’d always skip them and wait for the next time he bought the regular ones. But these? These I ate. Nearly all of them, in fact.
softbakedreesespiecescookies3
Pay attention to the directions though – you have to chill this dough at least 2 hours before you bake them. I didn’t pay attention so when I made these at 8:00 pm and had to wait until at least 10:00 pm, I was super disappointed. I ended up making them the next day. It did, however, give me something to look forward to the next day.
Soft Baked Reese's Pieces Chocolate Chips Cookies | Persnickety Plates

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Soft Baked Reese’s Pieces Chocolate Chips Cookies

Melissa Williams | Persnickety Plates
Soft and chewy cookies and filled with chocolate chips and peanut butter.
No ratings yet
Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 2 hours
Total Time 2 hours 21 minutes
Course Dessert
Cuisine American
Servings 2 dozen
Calories 2255 kcal

Ingredients
  

Instructions
 

  • In a large bowl, stir together the flour, baking soda, cornstarch, and salt. Set aside.
  • In a medium bowl, whisk together the melted butter, brown sugar, and white sugar until no lumps are left.
  • Whisk in the egg, then the egg yolk.
  • Whisk in the vanilla.
  • Pour the wet ingredients into the dry ingredients and mix (I like to use a spatula to help scrape down the sides as I go). The dough will be very soft and buttery.
  • Fold in the chocolate chips and Reese’s Pieces until they’re evenly distributed.
  • Cover the dough and chill for at least 2 hours. I did mine overnight.
  • After chilling, set the dough out to soften to room temperature.
  • Meanwhile, preheat the oven to 325 degrees and line your baking sheets with silicone mats or parchment paper.
  • Roll the dough into balls, approximately 3 Tablespoons each. (I used my cookie scoop to help me)
  • [Make the dough balls taller rather than wider to end up with thick cookies]
  • They’re large so you should have 8 per tray instead of the of the usual 12.
  • Press a couple more Reese’s Pieces into the the top of the dough balls, if you want. They’ll come out prettier that way.
  • Bake for 11-12 minutes. They’ll look underdone but that’s ok because you’re going to leave them on the baking sheet for another 10 minutes to cool and they’re continue baking.
  • After 10 minutes, transfer to a wire rack to cool completely.

Notes

Very slightly adapted from Sally’s Baking Addiction

Nutrition

Serving: 1gCalories: 2255kcalCarbohydrates: 315gProtein: 28gFat: 100gSaturated Fat: 62gTrans Fat: 3gCholesterol: 286mgSodium: 1337mgPotassium: 491mgFiber: 7gSugar: 198gVitamin A: 2413IUVitamin C: 1mgCalcium: 236mgIron: 9mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Ashley says

    Wow, these look amazing!

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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