These Reese’s Pieces double chocolate cookies are bursting with chocolate flavor and loaded with bits of peanut butter.
Chocolate and peanut butter are one of my favorite combinations! I had a craving and decided it was the perfect time for some Reese’s Pieces double chocolate cookies. The yellow, orange and brown bits of candy remind me of the fall season. I know, it’s just the colors and peanut butter has little to do with the fall. I still see it as the equivalent of having peppermint cookies out in December.
This double chocolate cookie recipe uses both cocoa powder and melted chocolate for that extra chocolaty taste. I’ve also added a tablespoon of espresso powder to further enhance the chocolate flavor. I do this all the time in chocolate cake and chocolate cupcakes. When you have good quality coffee or espresso it really makes a difference. Don’t sweat it though if you don’t have espresso powder, your cookies will still taste awesome!
Because these are chocolate Reese’s Pieces cookies, it’s sometimes hard to tell how much they have browned. I’ve set the cooking time to 8 minutes on the low end because that’s when you should check them. Unless, your oven temperature is way off, they should be done after 8 minutes and finish cooking while they cool on the pan.
These Reese’s Pieces double chocolate cookies come out with a soft and chewy inside. Everyone has different cookie preferences so if you like soft and chewy this one’s for you. On the other hand, if you like thick and cake like cookies, you should check out my chocolate peanut butter cookies. It’s a rich chocolate cookie stuffed with peanut butter.
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- 1 cup butter, just melted
- 8 ounces bittersweet chocolate chips
- 2 ¼ cup all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon espresso powder, optional
- 1 ¾ cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 10 ounces Reese’s pieces
- Melt the chocolate in the microwave by heating in 20 second increments and stirring in between. Add the butter and stir until mixed. Set aside.
- In a medium bowl, sift together the all purpose flour, cocoa powder, baking soda, and salt.
- In a large bowl, combine the sugar and espresso powder. Add the eggs and immediately whisk into the sugar and well combine. Stir in the vanilla.
- Add the chocolate mixture to the sugar mixture and stir to combine.
- Fold in the all purpose flour and cocoa mix. Finally, fold in the Reese’s pieces.
- Chill the dough for at least 30 minutes or overnight.
- Preheat the oven to 350F. Scoop 1 Tablespoon sized balls of cookie dough onto parchment lined cookie sheet.
- Bake the cookies for 8-9 minutes. Let them cool on the sheet pan for 3 minutes before transferring to a cooling rack.
If you skip the step to chill your dough be sure to decrease your oven time to 8 minutes. Also know that your cookies will be flatter than those shown in the picture.
Nutrition Information:Yield: 60 Serving Size: 1 cookie
Amount Per Serving: Calories: 122 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 78mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 2g