Reese’s Double Chocolate Cookies

Oh my goodness, friends, do I have a treat for you today! Every time I make these cookies, it takes me right back to my childhood, to those moments of pure joy when you found a Reese’s treat. There’s just something magical about combining rich chocolate with that unmistakable peanut butter candy. And these Reese’s Double Chocolate Cookies? They are pure magic. They’re soft, chewy, and packed with so much chocolatey goodness and those delightful Reese’s Pieces. You’re going to absolutely adore them!

Why You’ll Love This Reese’s Double Chocolate Cookies

• These cookies are incredibly soft and chewy, with that perfect melt-in-your-mouth texture.
• They’re super easy to make, even if you’re new to baking. No fancy techniques here!
• You get a double dose of chocolate, plus the fun crunch and flavor of Reese’s Pieces in every bite.
• They’re perfect for any occasion – a potluck, a party, or just a cozy night in.

Ingredients You’ll Need

• Butter: Make sure your butter is at room temperature. This helps it cream smoothly with the sugar, creating a light and airy base for your cookies. Don’t try to substitute with margarine; real butter makes a difference in flavor and texture.
• Unsweetened Cocoa: This is where the “double chocolate” comes in! Use a good quality unsweetened cocoa powder for a deep, rich chocolate flavor. Do not use Dutch-processed cocoa unless specified, as it reacts differently with baking soda.
• Reese’s Pieces: These are non-negotiable for that classic flavor and pop of color!

How to Make Reese’s Double Chocolate Cookies Step by Step

First things first, let’s get your oven ready. You’ll want to preheat it to 350 degrees F. While that’s heating up, grab three baking sheets and line them with parchment paper. This isn’t strictly necessary, but trust me, it makes cleanup a breeze and helps prevent sticking!

Next, in a large bowl or your stand mixer, you’ll cream together the softened butter and granulated sugar. Beat them with an electric mixer until the mixture is lovely and smooth. This step is important for incorporating air, which helps make your cookies light. Then, add in your vanilla and eggs, mixing until everything is just combined. Don’t overmix here!

Now for the dry ingredients. Add your flour, baking soda, cocoa, and salt to the wet ingredients. Beat this until a dough forms. You’re looking for a dough that holds together easily but isn’t sticky – you should be able to roll it into balls without your hands getting coated. Finally, stir in those delicious chocolate chips and Reese’s Pieces. This is where the magic happens and your cookies start to come alive!

My Top Tips for Success

• I always make sure my butter is at true room temperature. It creams so much better and gives you a smoother dough.
• Don’t overmix the dough once you add the dry ingredients. Mix just until combined, or your cookies can become tough.
• Trust me on this one: don’t overbake! These cookies are meant to be soft and chewy. They might look a tiny bit underbaked in the center when you pull them out, but they’ll set up perfectly as they cool.
• I like to chill my dough for about 30 minutes if I have time. It helps prevent spreading and deepens the flavor.

Common Mistakes to Avoid

• Overmixing the dough: If you beat the dough too much after adding the flour, you develop the gluten, leading to tough cookies. Mix only until the ingredients are just combined.
• Overbaking the cookies: This is the number one culprit for dry, hard cookies. Pull them from the oven when the edges are set and the centers are still slightly soft or a little glossy.
• Not using room temperature butter: Cold butter won’t cream properly with sugar, resulting in a dense, less airy cookie. Let your butter sit out for an hour or two before baking.

How to Store Reese’s Double Chocolate Cookies

• At room temperature: Store in an airtight container for up to 3-4 days.
• In the freezer (baked): Place cooled cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
• In the freezer (dough): Roll dough into balls, place on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the bake time.

Frequently Asked Questions

Can I use a different type of chocolate chip?

Absolutely! Feel free to use milk chocolate, semi-sweet, or even dark chocolate chips, depending on your preference. Just make sure the total quantity remains the same.

Why are my cookies spreading too much?

This can happen if your butter was too warm or if you didn’t measure your flour correctly. Chilling the dough for 30 minutes before baking can help prevent excessive spreading.

Can I make these cookies without an electric mixer?

Yes, you can! You’ll just need a good old-fashioned whisk and some elbow grease to cream the butter and sugar, and then a sturdy spoon for the rest of the mixing.

Can I skip the Reese’s Pieces?

While they are what make these Reese’s Double Chocolate Cookies so special, you can omit them and add more chocolate chips, or another mix-in like M&M’s or chopped nuts.

I hope these Reese’s Double Chocolate Cookies bring a smile to your face and a delicious aroma to your kitchen. They’re truly one of my favorites, and I just know you’re going to love them too. Happy baking, and don’t forget to share your cookie creations with me!

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