Soft-Baked Reese’s Pieces Butterscotch Cookies.

Quick & easy soft-baked cookies made with melted butter and an extra egg yolk – for extra chew! No mixer required.

Soft-Baked Reese's Pieces Butterscotch Cookies. Learn the secrets behind what makes them so soft, so chewy, and so thick!

I leave for St. Lucia on Thursday!  My good friend from college is getting married and we are headed to St. Lucia for a long weekend for the wedding.  I’ve never been to the Caribbean before. Kevin’s not able to go because he has a wedding to go up here in Maryland.  It’s wedding season!  Anyway, I’m excited to spend some much-needed time with my girlfriends.

There will be sundresses, laughs, frozen drinks, and many trips down memory lane.

Today’s recipe has nothing to do with my upcoming tropical vacation (other than these cookies are NOT bikini-friendly), but it is certainly a recipe I couldn’t wait to share with you.  I had plenty of leftover Reese’s Pieces from my Lightened-Up Peanut Butter Ice Cream Pie last week, so I made cookies. Naturally.

Soft-Baked Reese's Pieces Butterscotch Cookies.  Learn the secrets behind what makes them so soft, so chewy, and so thick at

Soft-Baked Reese's Pieces Butterscotch Cookies.  Learn the secrets behind what makes them so soft, so chewy, and so thick at

Today’s cookies win first prize in the soft cookie category.  Can’t you just see how tender they are? They will melt in your mouth. Try crumbling them on top of vanilla frozen yogurt. I totally did that – about 3 times.

The recipe I used to make them is the same base recipe as my ever-so-popular Chewy Chocolate Chunk Cookies. Talk about going viral – in the first 10 days these cookies were posted, they were pinned on Pinterest over 120,000 times.  Countless comments and emails – you all claim them to be the best chocolate chip cookies around.

It’s a base recipe I tested over and over and over again. And then, I tested it some more. I was literally swimming in cookies during the month of April. The trick to getting them so soft? So chewy? So thick? So… perfect?  Extra brown sugar, less white sugar, extra baking soda, add cornstarch, add an extra egg yolk, extra underbake them, melt the butter, chill the dough, and use just enough flour.

Wow – who knew there was so much going into baking a cookie? Well, there is. Baking cookies is like a science. And while science was never my forte in school, I’m a huge cookie science nerd. I feel like a mad scientist in the kitchen sometimes. Ahh!

Soft-Baked Reese's Pieces Butterscotch Cookies.  Learn the secrets behind what makes them so soft, so chewy, and so thick at

Soft-Baked Reese's Pieces Butterscotch Cookies.  Learn the secrets behind what makes them so soft, so chewy, and so thick at

The cookie dough is straightfoward. There’s nothing strange or unheard of going into the dough. The preparation is simple. There is no mixer required – just two bowls and some stirring.  And as long as you follow the instructions and chill the dough for the recommended time (the most important step!), your cookies will come out wonderfully.

Butterscotch and Reese’s Pieces are my add-ins of choice. What a combination! You would think I work for Reese’s Pieces for as many times that I use them in recipes, but I assure you – I don’t. I just love them that much.  Did you know that inside a box or bag of Reese’s Pieces you will find 50% orange, 25% yellow, and 25% brown?  I always wondered why there were so many orange! It’s my favorite color.

Moving along.

Soft-Baked Reese's Pieces Butterscotch Cookies.  Learn the secrets behind what makes them so soft, so chewy, and so thick at

Soft-Baked Reese's Pieces Butterscotch Cookies.  Learn the secrets behind what makes them so soft, so chewy, and so thick at

If you’ve never tried butterscotch and peanut buttery things together, I highly recommend that you do.  Butterscotch and its rich caramel/brown sugar notes pairs wonderfully with Reese’s anything.  The butterscotch chips fooled many taste-testers for peanut butter chips upon first site.  It was a pleasant surprise after the first bite, they said!

This is an easy cookie recipe you need to add to your rotation. Simple clean-up and simple process leading to out of this world results. These soft, buttery, chunky cookies are a new favorite!

Soft-Baked Reese's Pieces Butterscotch Cookies.  Learn the secrets behind what makes them so soft, so chewy, and so thick at

*Remember to read the recipe in full before starting.

Soft-Baked Reese's Pieces Butterscotch Cookies

Print Recipe

Soft-baked and ultra chewy cookies loaded with butterscotch and Reese's Pieces candies. Use any of your favorite add-ins instead!

Yield: 16 large cookies


  • 2 and 1/4 cup all-purpose flour, spoon & leveled
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 3/4 cup butterscotch chips
  • 1/2 cup Reese's Pieces


Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the butterscotch chips and Reese's Pieces. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more butterscotch/Reese's on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

Additional Notes:

*Room temperature egg + egg yolk are preferred.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.

*What to do with the extra egg white? Make these or these.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


After you try today’s recipe, you have to bake these soft-baked cookies next!

Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies


Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies


Dark Chocolate Mounds Bar Cookies

Dark Chocolate Mounds Bar Cookies





Marshmallow PEEPS Cookie Sandwiches

Marshmallow PEEPS Cookie Sandwiches





152 Responses to “Soft-Baked Reese’s Pieces Butterscotch Cookies.”

  1. #
    Mercedesposted May 30, 2013 at 9:21 am

    I think your entire cookbook could just be cookies and it would be fabulous! Reeses Pieces have always been one of my favorite candies and I found the miniature version lately and wow are those dangerous to have in the house!


    • Sallyreplied on June 3rd, 2013 at 11:24 pm

      Thanks Mercedes. :) You are always so sweet! I have a ton of cookie recipes coming in the cookbook.


  2. #
    Trudyposted May 30, 2013 at 6:17 pm

    Hope you have an awesome vacation! I’ve never been either!

    These cookies sound amazing! Not to mention I have some butterscotch chips to use up.

    I’ve made the chocolate chunk cookies 2 times already. I and everyone else loves them :)!


    • Sallyreplied on June 3rd, 2013 at 11:09 pm

      Aren’t the chewy chocolate chunk cookies wonderful? Truly my favorite cookie recipe! Let me know if you try these sometime. Thanks Trudy!


  3. #
    Ashleyposted May 30, 2013 at 11:05 pm

    These cookies look insanely puffy! And I LOVE that you incorporated butterscotch. It’s like everyone’s on board the Salted Caramel Train. And don’t get me wrong, I do love salted caramel. But I feel it’s time for butterscotch to get some love! :)


    • Sallyreplied on June 3rd, 2013 at 11:06 pm

      I couldn’t agree more, Ashley! I love salted caramel, but butterscotch is a favorite and I need to use it more. =)


  4. #
    Nutmeg Nannyposted June 1, 2013 at 10:34 am

    Wow! These cookies look so soft and yummy :) I love reeses and butterscotch!


  5. #
    sharposted June 2, 2013 at 10:56 pm

    is the cornstarch a must because I do not have any can’t wait to try these!!


    • Sallyreplied on June 3rd, 2013 at 12:54 pm

      Shar, the cornstarch makes the cookies puffy, thick, and ultra-soft. I fear your cookies would be thin and spread a lot in the oven. So yes, the cookies may be made without CS, but I do not recommend it.


  6. #
    Chung-Ah | Damn Deliciousposted June 3, 2013 at 2:19 am

    Butterscotch and Reese’s pieces? I’m there! I’ve been in need of a cookie fix too!


  7. #
    Brookeposted June 3, 2013 at 4:09 pm

    I just wanted to report back to let you know that I made these and was so pleased with the results! My attempt at recipes never look as good as the original, but these cookies came out large, thick, and soft- just like you said! I will be making them again, Sally. Thanks!


    • Sallyreplied on June 3rd, 2013 at 10:37 pm

      I’m glad to hear it, Brooke! Thanks for reporting back, it’s always appreciated!


  8. #
    Sally Chippendaleposted June 4, 2013 at 7:16 am

    I saw these on my fb feed the other day and I’ve only just got to my emails. I love the colours. We don’t have reeces pieces in Australia, that I’ve seen. I get the regular old cups from speciality shops so I’ll be slicing some up in my next batch of cookies. Also your pictures of St Lucia have probably driven everybody who isn’t on holiday reaching for a cookie this week. How stunning. Hope you had a blast!


    • Sallyreplied on June 4th, 2013 at 8:47 am

      Thanks Sally! It was quite the vacation. So beautiful and surreal! The water looked fake! Anyway, I hope you enjoy these cookies!


  9. #
    LLMoultonposted June 11, 2013 at 11:29 am

    You said, “I feel like a mad scientist in the kitchen sometimes,” and I immediately thought of Alton Brown. LOL

    I will have to try these. My husband LOVES peanut butter anything. :)


    • Sallyreplied on June 11th, 2013 at 11:34 am

      I truly feel like Alton Brown at times. I love learning the science behind all these recipes! :)


      • LLMoultonreplied on June 11th, 2013 at 11:50 am

        Me too! I love that you explain why things are the way they are in your recipes. If something’s changed in a recipe, I can’t just take it at face value, I have to know what the change does. I learned more about cooking from Good Eats than anywhere else for the same reason: my overly analytical brain NEEDS to know WHY. :)

        (Totally just got tickets for his tour the other day. If I can get a picture with him, my life will be complete. LOL)

        • Sallyreplied on June 11th, 2013 at 2:12 pm

          Have fun going to his show!

  10. #
    Teresa Dposted June 12, 2013 at 4:39 pm

    Hey Sally! Happy National Peanut Butter Cookie Day! I just made these cookies with white chocolate chips and they are delish! By the way, that picture of you and Kevin eating your giant cookie is so cute!


    • Sallyreplied on June 12th, 2013 at 4:48 pm

      Haha! Thanks Teresa. :) And white chocolate in these – amazing!


  11. #
    Julie Depueposted June 24, 2013 at 8:41 pm

    Love and I mean love the basic cookie recipe. Hubby’s favorite are made with white chocolate and macadamia nut. I can’t decide what my favorite version is, but I do adore peanut butter.


    • Sallyreplied on June 24th, 2013 at 9:20 pm

      So happy you love the originals. Any add-ins are so good. Need to try with white chocolate and macadamias!


  12. #
    Sarah Ellisposted June 26, 2013 at 4:18 pm

    Hi Sally Im making the Reese pieces cookies today!! I used pb chips instead of butterscotch cause thats what I had … they are FANTASTIC :) I just didnt save Reeses for the top of the cookies but oh well they are great ! Thanks for your great recipes !


    • Sallyreplied on June 26th, 2013 at 4:56 pm

      Sounds delicious, Sarah! So glad you like them!


  13. #
    Erin @ Texanerin Bakingposted June 28, 2013 at 4:41 pm

    Guess who now has Reese’s Pieces?! And peanut butter chips?! And even more butterscotch?! Yeeeah. 😀

    So I made these prior to my trip to America for baking ingredients and they were amazing! I think I made them just as instructed minus the Reese’s. And I used butterscotch extract instead of vanilla. They turned out so well that when I was in the US, I got 4 more bottles. And a buttload of baking chips. YAY! :)

    Thanks for the awesome recipe. Long live the cookie queen. 😀


    • Sallyreplied on June 28th, 2013 at 6:57 pm

      Yay for Reese’s, Erin! I’m so glad you made these cookies. Butterscotch extract – I had no idea that existed! Cookie queen? You are so sweet Erin – always make me smile!


  14. #
    Christian C.posted July 1, 2013 at 3:39 am

    Please add a “need to chill dough” label or warning please. I know it’s my fault for not reading all of that big 2nd paragraph, but have it as it’s own direction please for future reference. Thank you, and your recipes are great.


    • Sallyreplied on July 1st, 2013 at 4:41 am

      I am unsure how you worked with the dough without chilling in the first place – it is so soft! Sorry you didn’t see the emphasis on chilling it – I mentioned it twice.


    • Sallyreplied on July 1st, 2013 at 4:42 am

      I’m unsure how you worked with the dough without chilling it in the first place – it’s so soft. Sorry you didn’t see that in the directions twice!


  15. #
    Nicoleposted July 25, 2013 at 2:51 pm

    Mmmmm these are absolutely heavenly! I love peanut butter and butterscotch happens to be my favorite flavor (I put those in my pancakes)…made these for my girlfriend’s birthday, whom like me, will walk around with a jar of peanut butter in hand and a spoon in the other. BUT I am running on the elliptical as I am typing this ha ha now I don’t feel so bad


  16. #
    Nicoleposted July 25, 2013 at 2:52 pm

    I forgot to add, they are SO SOFT!! Amazing :)


    • Sallyreplied on July 25th, 2013 at 7:52 pm

      Nicole, I’m so glad that you love these! Butterscotch is so, so good. I have to add the morsels into pancakes next time. YUM!


  17. #
    kelseyposted October 2, 2013 at 8:29 pm

    All I have to say is, FINALLY someone perfected the soft chewy cookie. Just made these and my family is raving about them already :) Thanks for sharing!


    • Sallyreplied on October 2nd, 2013 at 8:53 pm

      Thanks Kelsey! I’m happy you all love them as much as I do. :)


  18. #
    Annabelleposted October 10, 2013 at 12:11 pm

    Sally, I’m so glad I found your blog. I’ve made these cookies twice already, and my boyfriend is in heaven. We both say THANKS!!


    • Sallyreplied on October 10th, 2013 at 12:22 pm

      You are both certainly welcome! I love these cookies too.


  19. #
    Kimposted October 26, 2013 at 3:57 pm

    My boyfriend and I just tried out these cookies and trusted that they would cook more when we took them out of the oven, but they did not :( Just popped them back in the oven for a while in hopes that they’ll turn out better.


  20. #
    Noelleposted February 4, 2014 at 7:48 am

    Hi Sally,

    Can I leave out the cornstarch? I don’t have any.


    • Sallyreplied on February 4th, 2014 at 10:05 am

      You could, but the cookies won’t be as soft and thick without it.


  21. #
    Noelleposted February 4, 2014 at 10:11 am

    Ok That’s fine, my mother likes her cookies crunchy/chewy anyway!


  22. #
    Clothildeposted March 16, 2014 at 3:24 am

    Hi Sally!
    I just wanted to let you know that I made these cookies yesterday and it was like eating HEAVEN! 😀
    I put Maizena instead of cornstarch (that’s the French equivalent, I think); 1 cup butterscotch chips and 1 cup of brown sugar (no white) which gave them a delicious caramel taste… Thanks again, and lots of love from Paris! 😉



    • Sallyreplied on March 16th, 2014 at 6:25 am

      I love making these cookies with all brown sugar! Thanks so much for taking the time to say hi – all the way from Paris!


  23. #
    Kellieposted April 19, 2014 at 2:18 pm

    I just made these cookies. They are in the fridge. The dough seems very dry… Will it firm up in the fridge? Feels like I’m going to have to really smush them together


    • Sallyreplied on April 19th, 2014 at 3:39 pm

      The cookie dough shouldn’t be overly dry at all. Usually that happens from over measuring the flour – even by the slightest. Be sure to spoon and level the flour, not scoop it. With this batch, just try to roll it as best you can and you may need to slightly flatten the cookies before going into the oven.


  24. #
    LeeAnneposted December 8, 2014 at 7:47 pm

    Holy crap, these cookies are amazing! I was thinking they would be too sweet, between the reese’s and the butterscotch chips, but it’s a perfect balance. Thanks for sharing :)


  25. #
    Lindsay Engelstadposted December 9, 2014 at 8:24 pm

    How many does one batch make? I couldn’t find that.


  26. #
    Mateaposted January 15, 2015 at 5:47 pm

    Can I substitute whole wheat flour for the white flour? (I only have whole wheat flour in my pantry but my tastebuds are craving cookies!) Thanks :)


    • Sallyreplied on January 15th, 2015 at 9:28 pm

      The cookies will taste a little heavy and dense, but it’s worth a shot if you have no other options. I usually recommend half whole wheat and half all-purpose.


  27. #
    Julieposted April 7, 2015 at 9:25 pm

    I’ve now made these 3 times, twice as a double batch. Everybody I’ve given them to says to definitely make them again! Butterscotch and peanut butter sounds like a weird combination, but somehow it works! Tastes great and they are so easy to make! Thanks Sally!


  28. #
    Heatherposted July 5, 2015 at 10:25 pm

    I made these this weekend and they awesome! I have been baking for a long time and have been learning a lot of new tricks and basic tips from your site. Thank you for the great recipes! Love this one! 


  29. #
    Rachelposted July 13, 2015 at 10:20 am

    Thinking about using this recipe as a base for any type of cookie, since you have shown that the options for mix ins are endless. I was thinking about adding peanut butter to this recipe. Any idea of how much to add or if it would even work?


    • Sallyreplied on July 13th, 2015 at 3:08 pm

      Rachel, PB will change the entire texture of the cookie. It typically dries cookies out! I suggest using my peanut butter cookie recipe.


  30. #
    Samanthaposted July 28, 2015 at 10:49 am

    I am sitting here letting them chill now before baking and OOPS I did an egg and extra egg white, not a yolk haha. Will let you know how they turn out but I am sure they’ll still be amazingly delicious!



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