These cookies are double the chocolate with chocolate chunks and peanut butter candy mixed in for a decadent, rich chocolate peanut butter cookie.
Reese’s cookies are a favorite at our house and we have several favorite versions. At the top of the list? These Reese’s Pieces double chocolate cookies. They are perfect for all the chocolate fans.
These Reese’s Pieces cookies are hands down one of my all-time favorite cookie recipes. They’re easy to make, loaded with chocolate chunks and peanut butter candies, and so rich and chocolatey they just beg for a cold glass of milk to go with them. In my opinion, they are chocolate cookie heaven!
The kiddos and hubby love them, too, but I’m not sure they are as obsessed with them as I am. They really are the best cookies for the chocolate fans in your life – I mean, the peanut butter chocolate combo is just the best match ever.
This is an easy cookie recipe. Just one bowl and in less than 30 minutes you’ll be pulling a batch of fresh-baked cookies from the oven.
This is a no-chill cookie recipe. No waiting! You can make the dough and bake them right away.
They have the best soft and chewy texture.
They keep well at room temperature or you can freeze them. I usually freeze them just so I don’t eat too many in one sitting!
- Softened butter – I think salted butter works best
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Reese’s Pieces
- Chocolate chunks – or you can use chocolate chips
How to Make Reese’s Pieces Cookies
Cream the butter and sugar until light and creamy. Add the eggs and vanilla and mix until well combined.
In a separate bowl mix together flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until the dough comes together.
Stir in the Reese’s Pieces and chocolate chips.
Using a 3/4 inch cookie dough scoop or a scant tablespoon, scoop the dough and drop each ball two inches apart on parchment lined sheet pans.
Bake the cookies at 350°F for eight to ten minutes. The cookies will be soft and puffed up when they are done.
Cool them for a few minutes on the pan and then transfer them to a wire rack to cool completely. The cookies will flatten as they cool.
Yes, these cookies freeze great! Fully cool them at room temperature and the store them in a freezer container. Separate the cookie layers with wax paper. To thaw, just leave them out at room temperature.
Once cooled, store them in an airtight container. They will keep well for two to three days.
There can be a couple of reasons. First, don’t overmix the flour when you add it to the wet ingredients. You should only mix until the dough comes together.
The other reason could be overbaking. Don’t leave them in the oven too long – once they are puffed up and set around the edges they are ready. Overbaking will dry them out and make them harden.
These little chocolate peanut butter morsels are so irresistible it’s hard to stop at just one. They’re basically my ideal cookie – soft, chewy, and loaded with chocolate and peanut butter. Definitely a treat worth trying – Enjoy! XOXO San
More Decadent Cookie Recipes
- White Chocolate Caramel Snickerdoodles
- Mississippi Mud Cookies
- German Chocolate Macaroons
- Double Chocolate Peanut Butter Cookies
Don’t forget to pin this to your favorite Pinterest board to save for later!
Reese’s Pieces Double Chocolate Chip Cookies
- 2 cups butter softened, I use salted. (1 pound or 4 sticks)
- 4 cups sugar
- 4 large eggs
- 4 tsp. vanilla extract
- 4 cups all-purpose flour
- 1-1/2 cups cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 3 cups REESE’S PIECES
- 3 cups chocolate chips
- Heat convection oven to 350°F. Place parchment paper on cookie sheets. Set aside.
- Whip together butter and sugar until creamy.
- Add eggs and vanilla, mixing until well combined.
- In a separate bowl mix together flour, cocoa, baking soda, and salt. Gradually add to butter mixture, mixing until well combined.
- Stir in REESE'S PIECES and chocolate chips.
- Using a 3/4 inch cookie dough scoop or a scant tablespoon drop dough 2 inches apart on parchment lined sheet pans.
- Bake 8 to 10 minutes. Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.
- Cool slightly; remove from sheet pans to wire rack. Cool completely.