Reese’s Pieces Cookies
I recently found these Reese’s baking cups AND Pieces mixture at the store. Not going to lie, it was one of those “we are no longer going to carry this so it’s going on sale” sales. Of course, I bought 4 bags 🙂
I LOVE Reese’s and I LOVE Reese’s cookies even more. I’m a huge fan of peanut butter and chocolate, so it’s literally the perfect combo. 
I’ve considered (a couple of times) making cookies with Reese’s Pieces, but never pulled the trigger. I think I enjoy this mixture because the Reese’s baking cups replace the chocolate chips that I would have to add if I just used the Pieces.
All that being said, these cookies are AMAZING! I like to keep a simple dough, including the pudding mix, to create a rich, chewy, and soft cookie. The edges definitely have a bite to them, but the middle is as soft as just pulling it from the oven.
To Make the Dough:
THIS IS THE MOST IMPORTANT PART: Cream together the butter and sugars until super light and fluffy. Almost like you can frost a cake with it (ok, that’s a little exaggeration, but close).
Add in the eggs, vanilla extract, salt, baking soda, and vanilla extract. You will very likely have to scrape down the sides of the bowl a couple of times to make sure that the mixture is smooth, fluffy, and a little light.
After you have gotten to this point, try to not eat all the dough. It’s super tempting, but I have full faith in you.
Slowly add in the flour (I mean slowly unless you want a white kitchen) until the mixture is thick enough to pull from the sides of the mixer bowl. You will get to this point a little before or after the suggested amount below, but just go off of the texture of the dough.
The best thing to look for is when it pulls away form the sides of the mixture, and is a little tough to the touch.
Finally, add the Reese’s mix using either a spoon or the mixer. I like to use the mixer so that it breaks down the little peanut butter cups to spread around.
Using either a spoon or an ice cream scoop, place the cookie dough on a prepared cookie sheet. You can use butter or any kind of spray to help keep the cookies from sticking to the pan.
Bake for 9-11 minutes, depending on your location and the oven. My oven tends to be a little on the low side, so I pull mine out around 10 minutes.
Let the cookies cool for 3-5 minutes on the sheet, then transfer to a wire cooling rack to finish cooling. Enjoy! 🙂
Reese's Pieces Cookies
AuthorIona
Preheat oven to 350 degrees F and grease cookie sheets.
Cream together the butter, sugar, and brown sugar. Let the mixer beat the mixture for 3-4 minutes to get a fluffy and light mixture.
Add in the eggs, vanilla extract, vanilla pudding mix, salt, and baking soda. Scrape down the sides of the bowl a couple of times to make sure that everything is fully incorporated.
Slowly mix in the flour until the dough starts to pull away from the sides of the bowl.
Either using the mixer or a spoon, stir in the Reese's baking cups and pieces mixture. I used the mixer so it could break up the pieces a little.
Using an ice cream scoop or spoon, form the dough into balls and place on the greased cookie sheet.
Bake the cookies for 9-11 minutes, just until you see the edges slowly start to turn golden brown.
Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a wire cooling rack if you are storing. If not, eat warm and enjoy!
Ingredients
Directions
Preheat oven to 350 degrees F and grease cookie sheets.
Cream together the butter, sugar, and brown sugar. Let the mixer beat the mixture for 3-4 minutes to get a fluffy and light mixture.
Add in the eggs, vanilla extract, vanilla pudding mix, salt, and baking soda. Scrape down the sides of the bowl a couple of times to make sure that everything is fully incorporated.
Slowly mix in the flour until the dough starts to pull away from the sides of the bowl.
Either using the mixer or a spoon, stir in the Reese's baking cups and pieces mixture. I used the mixer so it could break up the pieces a little.
Using an ice cream scoop or spoon, form the dough into balls and place on the greased cookie sheet.
Bake the cookies for 9-11 minutes, just until you see the edges slowly start to turn golden brown.
Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a wire cooling rack if you are storing. If not, eat warm and enjoy!
Notes
