Quick & easy soft-baked cookies made with melted butter and an extra egg yolk – for extra chew! No mixer required.
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.
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!
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.
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!
*Remember to read the recipe in full before starting.
Soft-Baked Reese's Pieces Butterscotch Cookies
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.
© 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!