Soft Baked Reese's Pieces Chocolate Chips Cookies
Soft and chewy cookies and filled with chocolate chips and peanut butter.
Servings 2 dozen
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- ¾ cup brown sugar loosely packed
- ½ cup sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- ½ cup Reese's Pieces
Instructions
- In a large bowl, stir together the flour, baking soda, cornstarch, and salt. Set aside.2 1/4 cups flour, 1 teaspoon baking soda, 1 1/2 teaspoons cornstarch, 1/2 teaspoon salt
- In a medium bowl, whisk together the melted butter, brown sugar, and white sugar until no lumps are left.3/4 cup unsalted butter, 3/4 cup brown sugar, 1/2 cup sugar
- Whisk in the egg, then the egg yolk.1 large egg + 1 egg yolk
- Whisk in the vanilla.2 teaspoons vanilla extract
- 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.3/4 cup chocolate chips, 1/2 cup Reese's Pieces
- 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
- Chill the dough for at least 2 hours before baking.
- Don’t make the same mistake I did — I didn’t wait and had to put it off until the next day! It’s worth the wait, though, and gives you something to look forward to!
Nutrition
Serving: 1g | Calories: 2255kcal | Carbohydrates: 315g | Protein: 28g | Fat: 100g | Saturated Fat: 62g | Trans Fat: 3g | Cholesterol: 286mg | Sodium: 1337mg | Potassium: 491mg | Fiber: 7g | Sugar: 198g | Vitamin A: 2413IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 9mg
