Chocolate Reese’s Pieces Cookies

by Erin

My childhood obsession with Reese’s Pieces and my lifelong obsession with chocolate chip cookies combined into these Chocolate Reese’s Pieces Cookies.

Chocolate Reese’s Pieces Cookies
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You know you’re getting old when getting a new phone is not exciting. I recently upgraded by Samsung Galaxy S10 for a Google Pixel 6 Pro and I am not enjoying all the changes. No more bottom buttons? What is this an iPhone? Trash, I say.

My husband keeps reassuring me I’ll get use to it, as he made the switch from Samsung to Google preciously, and I will, but I’m just going to complain a little bit and try to get my settings in line until I do.

Also, this phone is massive so my thumbs can only do so much without all those bottom buttons. Who’s idea was it to put the back button on the top of the screen? Giants I tell you. But I digress.

CHewy Chocolate Reese’s Pieces Cookies

Not only it today Bob’s 38th birthday, it’s also National Junk Food Day! I’m not entirely sure is Reese’s Pieces are considered junk food or just candy, but I figured it was a good enough excuse to share a new cookie recipe made with them.

I took my favorite chewy chocolate chip cookie recipe, added extra chocolate to the base, and instead of just semisweet chocolate, also added peanut butter chips, and Reese’s Pieces.

These were actually made for a friend’s sister’s wedding and I was told they were particularly popular with the kids. Sounds like they had some smart kids at that wedding if you ask me.

Jumbo Chocolate Reese’s Pieces Cookies

Seven years ago: No-Churn Toasted Coconut Pistachio Ice Cream

Eight years ago: Creamy Peanut Chicken with Rice

Nine years ago: Blueberry Cheesecake Ice Cream

Eleven years ago: Broccoli Garbanzo Pasta

Chocolate Reese’s Pieces Cookies


Yield: 2 dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2-1/4 cups all-purpose flour, spooned and leveled
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 cup packed dark brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp vanilla extract
  • 1 egg + 1 yolk, room temperature
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • 1 cup Reese's Pieces


  1. Sift together the flour, cocoa powder, baking soda, and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips and Reese's Pieces.
  3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
  4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
  5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
  6. Bake for 10-12 minutes. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Double Chocolate Chip Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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[…] you should also consider making my Lunch Lady reese’s pieces peanut butter cookies, chocolate reese’s pieces cookies if you prefer more chocolate, or even a reese’s cookie cake for a larger […]

Mary Slanker January 4, 2023 - 6:38 am

This is so yummy!! I really love it.

Chris David July 28, 2022 - 1:13 am

I loved this recipe so much . It’s really awesome

Erin July 30, 2022 - 5:07 pm

So glad to hear it!

Alison July 25, 2022 - 8:37 pm

Would unsweetened cocoa work? And do you think (for those of us who are lazy) that this could work in bar form?

Erin July 30, 2022 - 5:09 pm

Hey Alison, I always use unsweetened cocoa powder so yes it works! As for the bars, that’s a great idea. I have not tried it personally to be able to provide guidance on time or pan size, however. I’d guess a 9×13-inch for 15-20 minutes to start. Enjoy!


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