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
- Preheat oven to 350F and line two baking sheets with parchment paper or silicone baking mats.
- 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.
- 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.
- Using a cookie scoop or tablespoon, drop rounded cookie dough onto the prepared baking sheets.
- 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.