These Chocolate Reese’s Pieces Cookies are dark, rich and chocolatey and studded with delicious Reese’s Pieces candies and edible googly eyes that make them perfect for Halloween!
Where are all my Halloween-lover peeps at?! Because today I’m serving up some rich and decadent Chocolate Reese’s Pieces Cookies with all the Halloween vibes!
These dark and chocolatey cookies are studded with Reese’s Pieces and edible googly eyes that kids and adults alike are sure to enjoy.
Halloween. You either love it or you hate it. I’m in the love it camp!
I don’t necessarily go overboard on the costume aspect of the holiday, but I do love to decorate the house and give out the candy. Well, and eat the candy, if I’m being totally honest.
I remember when my boys were little, I’d buy the Halloween candy weeks ahead of time, poke a hole in the bag with the tootsie rolls and ever so carefully remove one or two at a time until the whole bag would be gone and I’d have to re-buy! It was a vicious cycle, but a tasty one for sure!
And Sean and Casey were always the sweetest. They would get home from trick or treating, dump their bags and give me all the 100 Grand Bars. Another of my faves.
Now we live in a neighborhood where no trick or treating really goes on, so a girl’s got to get her chocolate fix somehow.
Chocolate Reese’s Pieces Cookies Ingredients
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- unsalted butter
- light brown sugar
- granulated sugar
- vanilla extract
- Reese’s Pieces
- edible googly eyes
- flaky sea salt – optional
These tasty chocolate cookies hit the spot! They’re moist and chewy and have an almost brownie-like taste. And the peanut buttery, crunchy Reese’s Pieces and a little sprinkle of flaky sea salt boost the flavor of these beauties right over the top!
I bet you’ll love these more than the Halloween candy this year folks! Enjoy!
A Few Cook’s Notes for Chocolate Reese’s Pieces Cookies
I baked my cookies for just about 10-11 minutes to ensure they were moist and chewy. Do not overbake.
I added 1 1/4 cups of the Reese’s Pieces to the cookie dough. When I removed the cookies from the oven, while they were still hot, I topped each baked cookie with some of the additional pieces and the googly eyes.
This recipe does require you to chill the dough for at least 4 hours before scooping the cookie dough. I usually make the cookie dough the night before and then the day I bake them, I remove it from the fridge to sit at room temperature for 20-30 minutes before I scoop.
More Delicious Cookie Recipes to Enjoy
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, firmly packed
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 3/4 cups Reese's Pieces candy, divided
- 1/2 cup edible googly eyes
- flaky sea salt, if desired
- In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and beat on high speed until well combined.
- Slowly add the flour/cocoa mixture and mix on low speed until combined. Add 1 1/4 cups of the Reese's Pieces and mix in with a rubber spatula. Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove the dough from the fridge and let it sit at room temperature for about 25-30 minutes so it's easier to scoop.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
- Scoop dough with a 1 1/2-inch cookie scoop and place balls on prepared sheet about 2 inches apart. Bake cookies for 10-12 minutes. Remove the tray from the oven and add additional candies to the top of each cookie as well as a googly eye or two. Sprinkle with flaky sea salt, if desired. Cool on tray for 5 minutes and then remove to wire cooling rack to cool completely.