These tasty chocolate Reese’s Pieces Halloween cookies are soft, fudgy, and loaded with crunchy-creamy Reese’s Pieces. These cookies are dotted with candy eyeballs to make them extra spooktacular and fun to eat! An overhead view of chocolate Reese's Pieces Halloween cookies on a cooling rack.

Why this recipe is so great:

  • Made in one bowl – Yup, everything is prepared in one bowl for ease and convenience (and there is less to clean).
  • No chilling required – Just mix, drop, and bake. The cookie dough is nice and thick, so there is no chilling required.
  • Fun for kids – Little hands are great for decorating these cookies with extra candies. Plus, how cute are these Halloween treats? They look more scared than scary, lol.
  • Chocolate brownie and peanut butter lover’s dream – These cookies are soft and fudgy like a brownie that is packed with crunchy bursts of creamy peanut butter in every bite!

A plate of Reese's Pieces Halloween cookies.

How to make chocolate Reese’s Pieces cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large mixing bowl, beat the butter, sugar, egg, and vanilla until combined.
  2. Sift in the flour, cocoa powder, baking soda, and salt. Stir until just combined. Then fold in the Reese’s Pieces.
  3. Using a cookie scoop or tablespoon, drop rounded cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350F for 8-10 minutes.
  4. Top each cookie with two candy eyeballs and a few more Reese’s Pieces. Let cool completely on baking sheet.

Expert tips:

  • Bake until the centers are almost set – For ultra-soft cookies, bake until the edges are set but the center still looks wet. The cookies will continue to cook as they cool on the baking sheets, yet will remain super soft.
  • Top the cookies while warm – The candies will stick better when the cookies are still warm from the oven. Just be careful not to touch the hot baking sheet.

How to store:

Place the cookies in an airtight container and store them at room temperature for 3-5 days.

How to freeze:

Place the cookies in a freezer-friendly container or ziplock back and store them in the freezer for up to 3 months. Thaw on the counter for 1-2 hours until they reach room temperature before serving. A stack of chocolate Reese's Pieces cookies on a napkin with a glass of milk.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Reese’s Pieces Halloween Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 8 min
  • Total Time: 23 minutes
  • Yield: 2 dozen
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These tasty chocolate Reese’s Pieces Halloween cookies are soft, fudgy, and loaded with crunchy-creamy Reese’s Pieces.

Ingredients

  • 1/2 cup (114g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder (I used Dutch-processed)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup plus 2 tbsp Mini Reese’s Pieces, divided
  • 4 dozen candy eyeballs

Instructions

  1. Preheat oven to 350F and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the butter, sugar, egg, and vanilla until combined. The mixture might look curdled but that’s ok. It will come together when you add the dry ingredients.
  3. Sift in the flour, cocoa powder, baking soda, and salt. Stir until just combined. The batter will be very thick. Then fold in the Reese’s Pieces.
  4. Using a cookie scoop or tablespoon, drop rounded cookie dough onto the prepared baking sheets.
  5. Bake for 8-10 minutes or just until the centers are almost set. Top each cookie with two candy eyeballs and a few more Reese’s Pieces. Let cool completely on baking sheet.

Notes

Leftover cookies can be placed in an airtight container and stored at room temperature for 3-5 days.

Expert tips:

  • Bake until the centers are almost set – For ultra-soft cookies, bake until the edges are set but the center still looks wet. The cookies will continue to cook as they cool on the baking sheets, yet will remain super soft.
  • Top the cookies while warm – The candies will stick better when the cookies are still warm from the oven. Just be careful not to touch the hot baking sheet.

Recipe adapted from Hershey’s Kitchen.