Soft-Baked Reese’s Pieces Butterscotch Cookies

Jump to Recipe

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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.
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. Sally they’re gorgeous! And no wonder why I felt like I was seeing those other cookies of yours literally everywhere – I was 🙂 120k in 10 days. Not too shabby. Congrats on a massive cookie success!

    And yes, baking is science. It’s part creativity and part passion, but if you don’t have the science down pat, all that creativity is going to turn into a wet sloppy puddle on the baking sheet or a sunken cake in a pan, or whatever it is.

    All your legwork paid off b/c these are perfect. You’re not going to believe this but last week I bought a bag of Reese’s Pieces for another baking project. Not cookies, but close. lol

    1. sunken cake in a pan = yes. sloppy puddles on baking sheet = yes! It’s the worst, but you just gotta keep on trying! I can’t wait to see your recipe with reese’s 🙂

    1. Thanks so much Alexandra – and I love how soft they look too. Sometimes that’s hard to capture on camera!

  2. I can’t get over how perfectly soft and thick they are!! You really can tell just how perfect the texture is. And the Reese’s/butterscotch combo? Ugghh, don’t even get me started…

  3. Peanut butter and butterscotch sound like the perfect combination! The science of baking is so cool, isn’t it? My son loves to bake so I am trying to teach him a little bit. I told him to check out your blog on a regular basis to get some really excellent tips!

  4. These look amazing!!! Will have to make them this weekend!

    Where in St. Lucia are you staying? You have to have the drink called a dirty banana! Its the best thing ever!!

  5. Oh my I am so jealous! St. Lucia! That sounds SO nice. I hope you have an awesome time catching up with your girlfriends and I hope you have great weather!!
    These cookies also sound real nice, but dont cookies alway sound nice?!? Plus, my gosh they are so fluffy! YUM!

  6. I loveee butterscotch chips! I’ve never had them with peanut butter but it sounds amazing. I still need to make the chocolate chunk cookies before I make these, though. Just curious – If I wanted to make, say, caramel chocolate chip pecan cookies, should I make them with the old dough base recipe as stated in the recipe or with this dough base?

    1. Hi Megan! Both doughs are pretty sturdy and can take well to pretty much any add-ins, especially caramel. I honestly can not choose which I love better. I’d give it a try with this recipe. This recipe produces less cookies, but they are much bigger. IF you don’t want that, just roll them smaller or make the other dough. Let me know how you like it!

  7. These look great! I have a bunch of butterscotch chips that I’ve been wondering what to do with…looks like I’ll be making these cookies! By the way, I love that you have a variety of pictures with different props in your posts. It makes for a gorgeous scroll down your page 🙂

    1. I’m glad you said that Mimi! Sometimes I feel I post too many photos. But the problem is that I love to take pictures! So there will always be a lot of pictures. Thank you for that sweet comment.

  8. 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!

    1. Wow! Sarah, I’m so glad you all love these so much. They are definitely a new favorite. I love the flavor combination and the super-soft dough. Freezing the dough works wonders!

  9. Oh yes, I neeeed to try these!! Butterscotch chips are to die for. Speaking of which, I really need to try your honey roasted peanut oatmeal scotchies. Oatmeal scotchies are definitely one of my favorite cookies (chocolate chip cookies might just slightly win out though because, um, they have chocolate. no explanation necessary 😉 ).

  10. I’m excited to try all of your tips! It’s great that you go through the work to find recipes that will turn out good for everyone! And you’ll have soo much fun in St. Lucia! I’ve been to several Caribbean islands and St. Lucia is probably my favorite!

    1. I can’t wait to get there tomorrow, Brooke! I’ve never been to the Caribbean before. And yes, I make mistakes in the kitchen to get the best recipe. All the work is so worth it!

  11. I worked as a chemist, and that science isn’t nearly as fun (or delicious) as baking science! (When I realized I’d much rather test recipes than reactions, I quit to start blogging full-time… But that’s a story for another day. 🙂 )

    And you have SO much self-control if you can bake with your leftover Reese’s pieces instead of eating them out of the bag! I can’t buy Reese’s pieces for that exact reason. I just can’t stop at one handful!

    Have a wonderful and relaxing trip!!

  12. Reese’s Pieces cookies are my all time favorite, Sally! These look so soft and puffy. I had no idea of the ratio of colors in the bags of pieces. I learn something new everyday!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×