Soft 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

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

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

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

More peanut butter sweet treats to love:


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


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


  • 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


  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.


  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

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


Comments are closed.

  1. These cookies look insanely puffy! And I LOVE that you incorporated butterscotch. It’s like everyone’s on board the Salted Caramel Train. And don’t get me wrong, I do love salted caramel. But I feel it’s time for butterscotch to get some love! 🙂

    1. I couldn’t agree more, Ashley! I love salted caramel, but butterscotch is a favorite and I need to use it more. =)

  2. Nutmeg Nanny says:

    Wow! These cookies look so soft and yummy 🙂 I love reeses and butterscotch!

  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. Chung-Ah | Damn Delicious says:

    Butterscotch and Reese’s pieces? I’m there! I’ve been in need of a cookie fix too!

  5. 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!

    1. I’m glad to hear it, Brooke! Thanks for reporting back, it’s always appreciated!

  6. Sally Chippendale says:

    I saw these on my fb feed the other day and I’ve only just got to my emails. I love the colours. We don’t have reeces pieces in Australia, that I’ve seen. I get the regular old cups from speciality shops so I’ll be slicing some up in my next batch of cookies. Also your pictures of St Lucia have probably driven everybody who isn’t on holiday reaching for a cookie this week. How stunning. Hope you had a blast!

    1. Thanks Sally! It was quite the vacation. So beautiful and surreal! The water looked fake! Anyway, I hope you enjoy these cookies!

  7. You said, “I feel like a mad scientist in the kitchen sometimes,” and I immediately thought of Alton Brown. LOL

    I will have to try these. My husband LOVES peanut butter anything. 🙂

    1. I truly feel like Alton Brown at times. I love learning the science behind all these recipes! 🙂

      1. Me too! I love that you explain why things are the way they are in your recipes. If something’s changed in a recipe, I can’t just take it at face value, I have to know what the change does. I learned more about cooking from Good Eats than anywhere else for the same reason: my overly analytical brain NEEDS to know WHY. 🙂

        (Totally just got tickets for his tour the other day. If I can get a picture with him, my life will be complete. LOL)

      2. Have fun going to his show!

  8. Hey Sally! Happy National Peanut Butter Cookie Day! I just made these cookies with white chocolate chips and they are delish! By the way, that picture of you and Kevin eating your giant cookie is so cute!

    1. Haha! Thanks Teresa. 🙂 And white chocolate in these – amazing!

  9. Julie Depue says:

    Love and I mean love the basic cookie recipe. Hubby’s favorite are made with white chocolate and macadamia nut. I can’t decide what my favorite version is, but I do adore peanut butter.

    1. So happy you love the originals. Any add-ins are so good. Need to try with white chocolate and macadamias!

  10. 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 !

    1. Sounds delicious, Sarah! So glad you like them!

  11. Erin @ Texanerin Baking says:

    Guess who now has Reese’s Pieces?! And peanut butter chips?! And even more butterscotch?! Yeeeah. 😀

    So I made these prior to my trip to America for baking ingredients and they were amazing! I think I made them just as instructed minus the Reese’s. And I used butterscotch extract instead of vanilla. They turned out so well that when I was in the US, I got 4 more bottles. And a buttload of baking chips. YAY! 🙂

    Thanks for the awesome recipe. Long live the cookie queen. 😀

    1. Yay for Reese’s, Erin! I’m so glad you made these cookies. Butterscotch extract – I had no idea that existed! Cookie queen? You are so sweet Erin – always make me smile!

  12. Christian C. says:

    Please add a “need to chill dough” label or warning please. I know it’s my fault for not reading all of that big 2nd paragraph, but have it as it’s own direction please for future reference. Thank you, and your recipes are great.

    1. I am unsure how you worked with the dough without chilling in the first place – it is so soft! Sorry you didn’t see the emphasis on chilling it – I mentioned it twice.

    2. I’m unsure how you worked with the dough without chilling it in the first place – it’s so soft. Sorry you didn’t see that in the directions twice!

  13. Mmmmm these are absolutely heavenly! I love peanut butter and butterscotch happens to be my favorite flavor (I put those in my pancakes)…made these for my girlfriend’s birthday, whom like me, will walk around with a jar of peanut butter in hand and a spoon in the other. BUT I am running on the elliptical as I am typing this ha ha now I don’t feel so bad

  14. I forgot to add, they are SO SOFT!! Amazing 🙂

    1. Nicole, I’m so glad that you love these! Butterscotch is so, so good. I have to add the morsels into pancakes next time. YUM!

  15. 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!

    1. Thanks Kelsey! I’m happy you all love them as much as I do. 🙂

  16. Sally, I’m so glad I found your blog. I’ve made these cookies twice already, and my boyfriend is in heaven. We both say THANKS!!

    1. You are both certainly welcome! I love these cookies too.

  17. My boyfriend and I just tried out these cookies and trusted that they would cook more when we took them out of the oven, but they did not 🙁 Just popped them back in the oven for a while in hopes that they’ll turn out better.

  18. Hi Sally,

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

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

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

  20. 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! 😉


    1. I love making these cookies with all brown sugar! Thanks so much for taking the time to say hi – all the way from Paris!

  21. 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

    1. 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.

  22. 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 🙂

  23. Lindsay Engelstad says:

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

  24. 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.

  25. 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!

  26. 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! 

  27. 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?

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

  28. 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!

  29. 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!! 🙂

    1. Woohoo! So glad you love them.

  30. Can I make them using margarine? 

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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