Reese items Cookie is my favorite Chocolate chip cake formula filled with Reese items rather than chocolate chip. These straightforward Cookies ar spread a bit and a great deal of Chocolate chip.

So many times after you notice the Reese items cookie it's a spread cake, that is nice, however generally you do not need a spread cake. generally you wish a unique flavor of Chocolate chip cookies, however with a bit spread.


This cake formula uses a contemporary liquid butter and a mix of sugar and sugar. i prefer to use liquid butter within the cake as a result of it creates a brittle flavor like sugar.

I use the standard sized Reese items in these cookies as a result of generally it's tough to search out a minis. however if you discover the Minis, you'll additionally use it.

I love however Reese offers these cookies a bit flavor of spread while not being too sturdy. i like ME some {peanut howeverter|spread|paste} but generally I simply need that tiny bit, does one know? build Reese items cookies while not spread permitting candies to shine!



  • 1/2 cup (113g) unsalted butter, melted
  • 1/3 cup (66 g) granulated sugar
  • 1/2 cup (104g) light brown sugar, packed
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (186g) all-purpose flour
  • 1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle


  1. Note: This dough requires chilling.
  2. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
  3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in Reese's Pieces.
  4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
  5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

Featured Post

Recipe Adobong Pusit

Got your hands on some fresh squid from t. The classic Filipino adobo flavors in combination with the ocean taste of the squid makes this f...

Trending This Week

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel