Soft Reese’s Pieces Butterscotch Cookies

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

Reese's Pieces butterscotch cookies

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.

Reese's Pieces butterscotch cookies

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 Chip 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 in a glass bowl

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.

Reese's Pieces butterscotch cookies

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!

stack of Reese's Pieces butterscotch cookies

More peanut butter sweet treats to love:

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Reese's Pieces butterscotch cookies

Soft-Baked Reese’s Pieces Butterscotch Cookies

  • Author: Sally
  • Prep Time: 3 hours, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours
  • Yield: 16 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


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 cooled*
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons pure vanilla extract
  • 3/4 cup butterscotch chips
  • 1/2 cup Reese’s Pieces

Instructions

  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 help the balls stay together. 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. Place 8 balls of dough onto each cookie sheet. Press a few more chips/Reese’s Pieces on top of the dough balls for looks, if desired.
  6. Bake the cookies for 12-13 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 transferring to a wire rack to cool completely.

Notes

  1. Make Ahead Instructions: 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.
  2. Butter: Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  3. Eggs: 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.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: reese's pieces butterscotch cookies, reese's butterscotch cookies

20 Comments

  1. Sarah Prieb says:

    Holy Mother of God! I just made these (like the last two are cooling) and almost half are gone. I used a cookie scoop to get more cookies. Between my husband, my son and myself, I’m really not sure if there will be any by morning! These are amazing! Also if you have any impatient bakers (or children) I froze the dough for an hour and it worked very well. Thanks for such a great recipe….and ruining my diet, LOL!

  2. Just made these, they are perfect!!! Really so so sooo soft. Great work with the cookie science stuff.

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

    1. 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.

  4. 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!

  5. Sarah Ellis says:

    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 !

  6. 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!

  7. 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 🙂

  8. 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 🙂

    1. 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.

  9. 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!

  10. 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! 

  11. 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!

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

  12. 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!! 🙂

  13. 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?

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

  14. Never thought I’d find a cookie that I like…no…love, more than white chocolate macadamia…well this recipe knocks it out of the ballpark!  These are beyond delicious!!!

  15. We enjoy our neighbors so much! It is not uncommon for one of the three boys (ages 8, 6, and 4) to knock on the back door and say “you got any cookies?”

    “For you, of course I do,” I say.

    Rotating cookie requests between these three young friends, the middle boy recently asked for a cookie with Reece’s Pieces. And oh were they a hit!

    The soft cookie flavored with butterscotch chips and topped with PB Reece’s Pieces were amazing. It was not 15 minutes until the boy’s Mom texted me to ask for the recipe and to share her gratitude for these delightfully delicious cookies.

  16. Sally – Thank you <3 … I have used a number of your recipes on more than one occasion and you never steer me wrong. They are perfect!

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