Soft-Baked Reese’s Pieces Butterscotch Cookies

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You’ll also love my peanut butter skillet cookie.

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 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

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

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

More peanut butter sweet treats to love:

Soft-Baked Reese's Pieces Butterscotch 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 packed light brown sugar
  • 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 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.

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.

Recipe 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.

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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

160 Comments

  1. i just back back from st. lucia…we went for our honeymoon:) you will love it!! anyway, these cookies look fabulous…i’m not such a fan of butterscotch so i’ll think i’ll try it with peanut butter and chocolate chips.

    1. Chocolate chips and reese’s pieces sounds very good! And I hope you had a wonderful honeymoon and wedding. Congrats! And thanks for saying hi.

  2. Sally, all of your cookies look so perfect!! These are no exception – I can’t wait to try them out! I have never baked with butterscotch chips – I usually can’t get past the bags of peanut butter chips at the market! Your description of how they pair with reeses’s pieces has me convinced that I must try them! Have a great trip!

    1. Cate, you must try butterscotch chips in your next cookie recipe. Trust me – they are unbelievable, especially paired with reese’s.

  3. This combo sounds really good together! My hubby loves butterscotch and I bet they would be great combined with Reese’s pieces. Luckily, those are gluten-free, so I’ll have to work on making these with my gluten-free flour blend. Thanks so much for sharing!

  4. These look delectable. Just how a cookie should be! I am so impressed by your baking science skills.

    And what a fun weekend to look forward to! I went to Jamaica last year and it was incredible; I know you will love the Caribbean! You’ll definitely have to instagram some shots. 🙂

  5. Have so much fun in St. Lucia’s!! You’ll love it 🙂 It is the perfect place for a quick girl’s weekend/wedding getaway! And these cookies! You must have some major willpower to stay away from them before you beach vacay!

    1. I am so very excited, Becky! Can’t wait to get away with them. Yes, lots of restraint from eating the whole batch of these…

  6. Oh, Sally, these cookies look wonderful! BUTTERSCOTCH!!!!! 😉 They sure do look soft and chewy…practically like straight brown sugar. Yum! I love that blue fluted bowl. 🙂 I don’t actually know whether I’ve had peanut butter with butterscotch before…but I can imagine it, and it sounds amazing! I’m not crazy about straight peanut butter, but mixed with butterscotch I’d probably eat anything at all. You know, I’ve wondered whether orange dye is cheaper or something, because m&m packages always seem to have more orange than any other color as well. Enjoy St. Lucia! It’s gorgeous (from the pictures I’ve seen :))

    1. You’re so right – there are always so may orange M&Ms too. Interesting. I’ll have to look up the ratios of M&Ms next. 🙂 You would love these Caley, especially because you love butterscotch. And yes – they taste like brown sugar too. Brown sugar cookie dough. Very good!

  7. Have a great time in St. Lucia!! You will love the Caribbean 🙂 I love soft-baked cookies and love all the tips you give us to get them soft!! I also have to check out these chewy chocolate chunk cookies you speak of!

    1. I can’t wait to go, Ashley! And you would love these cookies or the chocolate chunk cookies. They have been very popular!

  8. Goodness gracious, girl! These Soft-Baked Reese’s Pieces Butterscotch Cookies look marvelous! The secrets are in that base recipe of yours for extra-richness and softness. Yum! Have a fabulous trip and fun at the wedding with the girls! Pinning… xo

  9. I love butterscotch and peanut butter, and in a soft baked cookie? Quite possibly the best soft baked cookie? Win!

    And the Caribbean is overrated in my opinion. It’s beautiful, but don’t think all the other islands are any different from the one you’re going to visit. Of course, this is coming from someone who has visited the Caribbean numerous times and who calls one of the islands home, but still!

    Enjoy it! You’ll love it despite my thoughts!

  10. Have fun on your trip – girly getaways are always so much fun:)
    These cookies look out of this world Sally! Love chewy soft cookies and the Reese’s Pieces in these are just calling my name – must try making these cookies soon:)

  11. The Caribbean is gorgeous and you are going to love it!! We took a cruise in 2011 and went to Grand Cayman, Cozumel and Jamaica… That clear blue water is simply mesmerizing! These cookies look so soft and puffy!! I’ve never paired butterscotch and peanut butter before but it sounds like a winning combination. BTW, Happy Belated Birthday!

    1. That cruise must have been breathtaking. So beautiful! I cannot wait to see clear blue water. And thanks for the birthday wishes! These cookies are definitely a new favorite.

    1. Chilling the dough actually leads to thicker cookies, not softer. The softness comes from the cornstarch-flour-sugar-baking soda ratio. But you definitely should try chilling your dough. You will be astounded by the difference! In fact, these cookies will not bake properly without chilled dough.

  12. Oh lord.. you are speaking directly to my heart! I love Reeses Pieces! And in soft cookies.. you can’t get any better! These will definitely be added to my list of things to bake.. so good!

    Thanks for the inspiration, Sally and have fun in St. Lucia!

    Ally

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