Written by Stacy on in Baking, Cookies
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. This recipe uses only one bowl to mix the dough, making clean-up easier.
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These cookies will quickly become a family favourite. The combination of chocolate and peanut butter makes these cookies a perfect treat any day of the week.
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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 To Make Cookies
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 For These Cookies
The dough for these cookies has to be chilled for at least 2 hours so these cookies are not 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.
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.
Freezing The Dough For Later
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.
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Reese's Pieces Cookies
Stacy
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Chilling Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Servings 18 cookies
Ingredients
- 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
Instructions
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
Keyword cookies
14 Comments
OMG! these are so good. Love how thick they turn out and they are soft and chewy insideReply
Can’t wait to try! Reese’s are my favorite candies!
Reply
These cookies look so yummy. I made cookies the other day with shortening. They turned out so good. I can’t wait to try these too. I pinned them so I can do so.
Reply
Those look so good! I’m definitely going to have to try them.
Reply
Can’t wait to try this! love that it’s not too sweet. I’ve never used shortening in cookies, very interesting, thanks for sharing. Looks delicious also!
Reply
These look amazing. Reese’s pieces are my favorite and I’m sure they would taste even better in a cookie!
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I can’t wait to make these! I think I will prefer the thin and crispy.
Reply
I have never tried the Crisco golden shortening, but now I will have to pick some up to try it out! I also have to look for the mini-Reese’s pieces in the baking aisle. These look so good!
Reply
Sounds delicious!
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Great idea! Our family is addicted to Reece’s Pieces so these are moving to the top of our must try list. Thanks for sharing!Reply
YUM! I love anything to do with Reeses Pieces. Thanks for the fantastic recipe!
Reply
Absolutely in love with these! The recipe is very easy and the result divine, thank you for sharing!
Reply
Twinsies on names! This is a blog after my own heart. This recipe looks amazing.
Reply
I LOVE Reeses Pieces! These cookies look delicious. I’ve never used shortening in cookies, but I’m sure that’s what makes these yummy! Thanks for sharing 🙂Reply
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Recipes And More
As a passionate baking enthusiast with a deep understanding of the art and science behind creating delectable treats, I find the combination of chocolate and peanut butter to be a timeless and irresistible pairing. Now, let's delve into the concepts used in the article about Reese's Pieces Cookies by Stacy, dated April 24, 2021:
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Ingredients:
- The choice of using shortening instead of butter in the cookies is highlighted. Crisco Golden Shortening, in particular, is mentioned for a slight butter flavor.
- Emphasis on using Reese's Pieces from the baking aisle, as they are smaller and blend better in the dough.
- Mini chocolate chips are recommended for their size and better integration into the cookie dough.
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Cookie Dough Components:
- The inclusion of cornstarch in the cookie dough is explained, attributing its role in keeping the cookies soft and chewy. Additionally, cream of tartar is suggested as a substitute.
- The importance of the mixing process is highlighted, recommending a hand mixer over a stand mixer to avoid overbeating, which could result in a crispy texture. The ideal creaming process duration is mentioned as 2-3 minutes.
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Chilling the Dough:
- Stress on the necessity to chill the cookie dough for at least 2 hours. The article explains that skipping this step could lead to cookies spreading too much and becoming thin and crispy.
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Shaping and Freezing the Dough:
- Guidance on shaping the dough into a cylinder instead of a ball to make thicker cookies. The article suggests that this method helps maintain thickness with less spreading.
- Information on freezing the dough for later use, allowing readers to prepare dough balls and store them for future baking.
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Baking Instructions:
- Details on the baking process, including preheating the oven, rolling the dough into balls, and the recommended baking time of 12-16 minutes at 350°F.
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Additional Information:
- A disclaimer about earning commissions through affiliate links is included, ensuring transparency about the post's affiliate marketing aspect.
- The article mentions the use of Voilà for ingredient delivery or curbside pickup.
This comprehensive breakdown provides a clear understanding of the key concepts and tips presented in Stacy's article on Reese's Pieces Cookies, offering readers a pathway to recreate these delightful treats with success.
