Dark Chocolate Reese's Pieces Cookies RecipeLevel: Easy
Yield: 48 to 50 cookies
Total: 1 hr 45 min
Active: 30 min
Nutritional Analysis Per Serving Serving Size: 1 of 20 servings Calories: 321 Total Fat: 16 g Saturated Fat: 10 g Carbohydrates: 42 g Dietary Fiber: 2 g Sugar: 32 g Protein: 5 g Cholesterol: 43 mg Sodium: 167 mg Reese's Pieces were my top candy choice as a kid, and they remain a favorite today. Indulge your sweet cravings with these rich, fudgy dark chocolate cookies bursting with peanut butter candies. Special dark Dutch-processed cocoa powder delivers bold chocolate flavor, while brown sugar ensures that perfect chewy texture you'll crave again and again.[1]
Ingredients - 2 sticks (1 cup) unsalted butter, melted and kept warm
- One 4-ounce 60% cacao chocolate bar, finely chopped
- 1 1/2 cups all-purpose flour
- 1/2 cup special dark unsweetened cocoa powder, such as Hershey's
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups lightly packed dark-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups Reese's Pieces, plus 1/2 cup for topping
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Instructions - Place an oven rack in the middle position and heat the oven to 350 degrees F. Cover a baking sheet with parchment paper.[5]
- In a medium bowl, stir the warm melted butter with the finely chopped chocolate until fully melted and smooth. Allow it to sit.[2]
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.[1]
- In a stand mixer with the paddle attachment, beat the brown sugar, granulated sugar, and butter-chocolate mixture on medium speed for 1 to 2 minutes until blended. (It may look curdled at first but will smooth out.) Add eggs one at a time, mixing well after each. Beat in vanilla, then continue for 1 to 2 minutes until creamy. On low speed, gradually add dry ingredients, mixing just until no flour streaks remain, about 1 minute. Fold in 1 1/2 cups Reese's Pieces by hand.[3]
- Scoop dough with a 1 1/2-tablespoon scoop onto the prepared sheet, spacing 2 inches apart (about 8 per sheet). Press 2 to 3 extra Reese's Pieces on top of each. Bake until puffed and centers are firm, about 10 minutes. Cool briefly on the sheet, then transfer to a wire rack. Repeat with remaining dough.[5]
These cookies bring nostalgic Reese's Pieces joy in a decadent dark chocolate basechewy, fudgy perfection with peanut butter bursts in every bite. The Dutch-processed cocoa offers deep, non-bitter notes, and the sugar blend keeps them irresistibly soft. For flawless results, spoon and level your flour to prevent density. Try chilling dough briefly for better spread control, or freeze extra portioned balls for up to a monthbake straight from frozen with a few extra minutes for fresh-baked bliss anytime.[1][2][5]
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