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Soft Reese's Pieces Cookies
Soft Reese's Pieces Cookies
Ingredients
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
3/4 cup Reese's Pieces
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the
butter, brown sugar, and sugar together on medium speed until combined and creamy, about
2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as
needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet
ingredients, then beat on low speed until combined. The cookie dough will be slightly thick.
On low speed, beat the chocolate chips and Reese's Pieces. Cover dough tightly with
aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is
mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10
minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or
silicone baking mats. Set aside.
Once chilled, the dough will be slightly crumbly, but will come together when you work the
dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look
extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet.
If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They
will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a
few extra chocolate chips into the tops.
Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room
temperature for up to 1 week.
I like to roll mine out before I chill them. It’s important that you chill these for at least one
hour. I chilled mine for three. If you don’t chill them they’ll be flat.
This is how they look right out of the oven. Mine baked for 11 min. You can see how soft they
are.
Allow to cool on the baking sheet for 5 min before you transfer to a cooling rack. The 5 min on
the hot cooking sheet is part of the cooking process.
Once they’ve cooled completely they’re soft and perfectly browned on the bottom. The
insides are set but soft.
Here’s the recipe I used and took the text from. I slightly adapted it by changing the mix ins.
http://sallysbakingaddiction.com/chocolate-chip-cookies/