Soft-Baked Reese’s Pieces Butterscotch Cookies.

Quick & easy soft-baked cookies made with melted butter and an extra egg yolk – for extra chew!

Quick & easy soft-baked cookies with butterscotch chips and Reese's Pieces! Made with melted butter and an extra egg yolk - for extra chew! Recipe on sallysbakingaddiction.com

I leave for St. Lucia on Thursday! My friend from college, Kristin, is getting married and we are headed down 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 us a new batch of cookies.

Quick & easy soft-baked cookies with butterscotch chips and Reese's Pieces! Made with melted butter and an extra egg yolk - for extra chew! Recipe on sallysbakingaddiction.com

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! 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! I am floored. But, simultaneously, not surprised at all.

It’s a base recipe I tested over and over and over again. And then, I tested it some more. I was swimming in cookies during 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!

Here is the cookie dough, just so you can see how soft it is. Note it is pictured with chocolate chips and not today’s add-ins. 🙂 But you get the idea!

Chocolate Chip Cookie Dough

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.

Quick & easy soft-baked cookies with butterscotch chips and Reese's Pieces! Made with melted butter and an extra egg yolk - for extra chew! Recipe on sallysbakingaddiction.com

Quick & easy soft-baked cookies with butterscotch chips and Reese's Pieces! Made with melted butter and an extra egg yolk - for extra chew! Recipe on sallysbakingaddiction.com

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!

Quick & easy soft-baked cookies with butterscotch chips and Reese's Pieces! Made with melted butter and an extra egg yolk - for extra chew! Recipe on sallysbakingaddiction.com

 

Soft-Baked Reese's Pieces Butterscotch Cookies

Yield: 16 cookies

Prep Time: 10 minutes

Total Time: 3 hours, 30 minutes

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

Ingredients:

  • 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 and slightly cooled1
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk2
  • 2 teaspoons vanilla extract
  • 3/4 cup butterscotch chips
  • 1/2 cup Reese's Pieces

Directions:

  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. In a medium 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 extract. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be very soft, yet thick. Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 2-3 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. 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. 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.
  6. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Additional Notes:

  1. Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  2. Room temperature egg + egg yolk are preferred. Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well. 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.

Try these super soft-baked cookies next!

Soft & thick snickerdoodles (no dough chilling required– woohoo!)

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

and these soft-baked funfetti sugar cookies!

Funfetti Sugar Cookies

Quick and easy soft-baked cookies with butterscotch chips and Reese's Pieces! Made with melted butter and an extra egg yolk - for extra chew! Recipe on sallysbakingaddiction.com
   

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

  1. #
    80
    Noelleposted February 4, 2014 at 7:48 am

    Hi Sally,

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

    Reply

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

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

      Reply

  2. #
    81
    Noelleposted February 4, 2014 at 10:11 am

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

    Reply

  3. #
    82
    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! 😉

    Clothilde

    Reply

    • 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!

      Reply

  4. #
    83
    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

    Reply

    • 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.

      Reply

  5. #
    84
    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 🙂

    Reply

  6. #
    85
    Lindsay Engelstadposted December 9, 2014 at 8:24 pm

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

    Reply

  7. #
    86
    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 🙂

    Reply

    • 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.

      Reply

  8. #
    87
    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!

    Reply

  9. #
    88
    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! 

    Reply

  10. #
    89
    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?
    Thanks!

    Reply

    • 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.

      Reply

  11. #
    90
    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!

    Reply

  12. #
    91
    Lindseyposted July 31, 2015 at 12:54 pm

    SALLY. SWEET SALLY.  How have these been on your site for two years and I am just making them now??  Anyway, I usually make your peanut butter lovers cookies (and they are great!) but I was looking for something different.  I saw this recipe and (thinking it was a peanut butter cookie recipe because I didn’t read carefully (distracted by the oh so awesome photos)) I just had to try it.  I put Reese’s chips and chocolate chips in the batter.  OH. MY. GOD. cookie perfection.  Every single one came out beautifully.  They are a little crisp on the outside and soft on the inside.  I have made a lot of cookies Sally, a lot of cookies.  These are the best cookies I have ever made.  That is a very bold statement!!  Everyone is raving about them.  You say they stay fresh for a week…I guarantee they will not last that long!!  Can’t wait to try them with the other mix-ins you suggest.  Thanks!! 🙂

    Reply

    • Sallyreplied on August 1st, 2015 at 9:49 am

      Woohoo! So glad you love them.

      Reply

  13. #
    92
    Shirleyposted September 17, 2015 at 11:59 am

    Can I make them using margarine? 

    Reply

  14. #
    93
    Alisonposted October 29, 2015 at 2:32 pm

    Question: i want to make these cookies (soft baked reeces…) but bite sized instead of full sized for goody bags. How would i adjust baking time or do I need to?

    Reply

    • Sallyreplied on October 30th, 2015 at 11:36 am

      The time will be a minute or two less. Just take them out when the edges are lightly browning.

      Reply

  15. #
    94
    Leslie Salasposted December 31, 2015 at 10:25 am

    Yay, I made this dough yesterday. Can’t wait to get up in a few and get to baking! I even made 2 batches lol. 

    Reply

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