Soft and chewy, not too sweet, Reese’s Pieces Cookies make a perfect snack. The mix of Reese’s Pieces with chocolate chips gives these cookies just the right amount of satisfying chocolate and peanut butter. And this recipe uses only one bowl to mix the dough.
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Ingredients For Reese’s Pieces Cookies
The fat used in these cookies is shortening. Most cookies call for butter, but I prefer the results I get with shortening in place of butter. To get a slight butter flavour in the cookies, Crisco Golden Shortening is used. But you can use ordinary shortening as well.
When it comes to Reese’s Pieces, I use the ones found in the baking aisle with the chocolate chips. They are smaller and mix in the dough better. If you can’t find them, the ones found in the candy aisle will work as well.
Mini chocolate chips are the go-to in this cookie recipe because they also mix well into the dough and are closer to the size of Reese’s Pieces baking pieces.
The addition of cornstarch into the cookie dough is what helps to keep the cookies soft and chewy. One teaspoon of cream of tartar also works as a substitute.
Stand Mixer or Hand Mixer
For mixing the dough, you can use a stand mixer but I prefer to use a hand mixer. Why? A stand mixer does the work for you, so yes, it is easier. But when I use my stand mixer, I find that because it does the work for me, I tend to overbeat the shortening and sugars. And overbeating leads to a crispy cookie. These cookies are meant to be soft and chewy. The creaming process of the shortening and sugars should only be 2-3 minutes. Stop beating when the mixture is creamy and just a little grainy.
Chilling The Dough Is A Must
The dough for these cookies has to be chilled for at least 2 hours so these cookies are not a spur of moment cookies, but the wait is definitely worth it. If the dough isn’t chilled before baking, the cookie will spread too much and become thin and crispy. If that is how you prefer your cookies, then you can skip the chilling process.
The dough can also be rolled into balls and frozen for later use. Once the dough balls are formed, you can freeze them on a plate or cookie sheet. Once frozen, store in an air-tight container or freezer bag. Just remove the number of cookies you want from the freezer and let them sit at room temperature for 10 minutes before baking.
To make these cookies thick, rolling the dough into a cylinder as opposed to a ball, and placing it on an end, makes the cookies thicker. This process helps the cookie to stay thick and there is less spreading.
Reese's Pieces Cookies
- ¾ cup Crisco Golden shortening
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 2 cups all purpose flour
- 2 Tbsp cornstarch
- 1¼ tsp baking soda
- ½ tsp salt
- ¾ cups Reese's Pieces baking pieces
- ½ cup mini chocolate chips
- Using a hand mixer on low speed, cream shortening and sugars together in a large bowl.
- Add egg and vanilla extract and beat on low until just combined.
- Add flour, cornstarch, baking soda and salt and mix until flour is just incorporated.
- Fold in Reese's pieces and chocolate chips.
- Cover with plastic wrap and chill for 2 hours or overnight.
- Remove dough from fridge and let sit at room temperature for 5 minutes.
- Meanwhile, preheat oven to 350°F and line cookie sheets with parchment paper or silicone mat
- Roll dough into 18 even balls and place on prepared pans
- Bake 12-16 minutes. Cookies will still look a little wet in the middle
- Cool on racks. Then store in airtight containers