These Mocha Reese's Pieces Cookies are beyond soft, chewy, and have the perfect flavor ratio between chocolate and coffee. Combine all of that with Reese's Pieces and you have the ultimate cookie!
This recipe was originally published in October of 2020, but was updated on May 7 , 2021 with newer content and fresh pictures.
Today I bring you candy cookie number 3 as part of my candy cookie baking series.
The first two candy cookies, Peanut M & M and Almond Joy, have been well received and I am excited to hear how you like this next one: Mocha Reese's Pieces Cookies!
These might just be my new favorite cookies too. I love everything about them: the coffee flavor, chocolate (of course!), and the peanut butter. All three flavors can be clearly tasted in each bite, which is what makes them so irresistible (and hard to eat just one).
This baking series has been so fun to create and out of the five different cookies we're going to see, these Reese's Pieces cookies was the one I was looking forward to sharing with you the most. Besides Reese's being my all-time favorite candy bar, I love mochas, so why not just put all three flavors into one delicious cookie?!
Why you'll love these chocolate Reese's Pieces cookies:
- They contain chocolate, espresso, and peanut butter.
- They're super soft and chewy.
- The cookies are loaded with Reese's Pieces so they are tasted in every bite.
- In under 90 minutes, you will have 2 dozen of these cookies sitting on your counter!
Three main ingredients are used in order to create the soft and chewy interior of these cookies (making them almost brownie-like), and those are corn starch, melted butter, and brown sugar.
Corn starch is typically used to thicken up liquid-based foods, but with baking, it does the same thing! For this recipe I swapped out baking powder for corn starch instead, creating a thicker cookie.
If I want a chewier cookie, melted butter instead of softened is what I'll use, especially with chocolate cookies. And using more brown sugar compared to white sugar will make your cookies softer, thicker, and chewier.
The cookie dough does need to be chilled 1 hour before baking because this helps with the overall texture, shape, and flavor of the cookie, but it's definitely worth the wait!
Just imagine you have this craving for peanut butter and chocolate, but you also want some coffee. Make these cookies and you CAN have all three. Problem solved!
Espresso Powder In Baking
Often enough, especially with chocolate desserts, espresso powder is added in order to enhance the flavor of the chocolate. Adding just a teaspoon of espresso powder will really enhance the flavor of your chocolate cookies, cake, etc.
But, you can also use it to bring out that luscious and desirable coffee flavor in almost any dessert. And that is just what I did with these Reese's Pieces candy cookies.
Up until now, I had a hard time finding espresso powder in the grocery store (I don't have a coffee grinder at home). Depending on where you live or shop, yours might carry it. You can also find espresso powder online (King Arthur's is highly recommended).
If you're like me, though, you probably don't want to wait for it to ship to you (especially if you want to make these mocha cookies now!). I have an easy solution for your espresso powder needs!
How to make your own espresso powder at the grocery store:
All you have to do is buy some espresso beans from your local store, finely grind them using the coffee grinder (typically found down the coffee aisle), and that's it! Now you have some espresso powder, and overall it's fairly cheap, too.
Baking Tips Before Starting:
- Espresso Powder: To easily make your own espresso powder, simply buy some espresso beans from your local grocery store, finely grind them using their coffee grinder (typically found down the coffee aisle), and that's it! You can also choose to leave out the espresso powder in this recipe.
- Room Temperature Eggs: To quickly bring the eggs up to room temperature place them under warm water for about 30 seconds. You can also remove the eggs from the refrigerator 1 hour before you want to start baking.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Hand-Held Mixer: I find it much easier to use my hand-held mixer when making the cookie dough. If you do not have one, just use a normal silicone or wire whisk.
- Chilled Cookie Dough: This recipe requires the dough to chill for 1 hour before baking. This is very important so the cookies do not overspread and become thin when baking. You cannot skip this step!
Ingredients Needed:
- All-Purpose Flour: Gives structure and body to the cookies.
- Cocoa Powder: I use Hershey's Unsweetened Cocoa Powder in almost every recipe that calls for cocoa powder. It's my favorite! Be sure to sift your cocoa powder before mixing it into the flour.
- Espresso Powder: This gives us that deep coffee flavor.
- Corn Starch: Used to create a thicker cookie.
- Baking Soda: Helps the cookies spread just a bit when baking.
- Salt: Enhances all of the other flavors.
- Unsalted Butter: We want to use melted butter. Not only does it give great flavor, but it also makes the cookies chewier.
- Brown Sugar & Sugar: Both are used for sweetness while the brown sugar makes the cookies softer, thicker, and chewier.
- Eggs: Adds moisture and binds the ingredients together.
- Vanilla Extract: Adds flavor.
- Reese's Pieces: You want about 1 cup of Reese's Pieces. Three-quarters cup will be folded into the cookie dough, while some of the extras will be pushed into the cookie dough balls before baking.
How To Make Reese's Pieces Cookies:
The cookie dough comes together quickly and only takes about 10-12 minutes to bake (after you chill the dough, of course).
- Dry Ingredients: Whisk together the flour, cocoa powder, espresso powder, corn starch, baking soda, and salt in a medium-sized bowl. Set aside.
- Wet Ingredients: Melt the butter and let it cool for 5 minutes. Using a hand-held mixer, combine the melted butter, brown sugar, sugar, and vanilla extract in a large bowl. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next one.
- Combine Ingredients: Add the flour mixture and mix until just combined. Fold in Reese's Pieces using a silicone spatula or wooden spoon. Cover the bowl with saran wrap and place it into the refrigerator to chill for 1 hour.
- Bake: Preheat the oven to 350 degrees and line a baking sheet with silicone baking mats or parchment paper. Use a cookie scoop to scoop out the cookie dough into your hands, rolling the dough into a ball. Place the cookie dough balls onto the prepared pan and press 1-2 Reese's Pieces directly into the dough. Bake for 10-12 minutes.
Frequently Asked Questions:
No, you do not. If you don't want any coffee flavor, don't add the espresso powder. The cookies are still delicious.
Store any leftover cookies in an airtight container on the counter for up to 5 days.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Cookie number three in my 5-part cookie candy baking series is complete!
Now you have three great candy cookie recipes to bake:
- Peanut M & M Cookies
- Almond Joy Cookies
- Mocha Reese's Pieces Cookies
Do you have a favorite candy cookie yet? Be sure to let me know on Facebook, Instagram, Pinterest, or in the comments below!
Happy baking! 🙂
More Candy Cookie Recipes To Try:
Mocha Reese's Pieces Cookies
Equipment
- Hand-Held Mixer
- Baking Sheet
- Silicone Baking Mats
- Cookie Scoop
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder, sifted
- 2 tbsp espresso powder
- 2 tsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted (1 stick)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 3/4 cup Reese's Pieces (plus extra)
Instructions:
- *The cookie dough needs to chill in the refrigerator 1 hour before baking!Whisk together the flour, sifted cocoa powder, espresso powder, corn starch, baking soda, and salt in a medium-sized bowl. Set aside.
- Melt the butter and let it cool for 5 minutes. In a large bowl using a hand-held mixer, combine the melted butter, brown sugar, sugar, and vanilla extract. Add the eggs, one at a time, mixing on low speed and until each egg is fully incorporated before adding the next one.
- Add the flour mixture and mix on low speed until just combined (be careful not to overmix!). Fold in Reese's Pieces using a silicone spatula or wooden spoon. Cover the bowl with saran wrap and place it into the refrigerator to chill for 1 hour (chilling the cookie dough prior to baking is mandatory).
- After 1 hour, preheat the oven to 350 degrees and line a baking sheet with silicone baking mats or parchment paper. Remove the cookie dough from the refrigerator and use a cookie scoop ( I used my 1.5 tbsp) to scoop out the cookie dough into your hands, rolling the dough into a ball. Place the cookie dough balls onto the prepared pan and press 1-2 Reese's Pieces directly into the dough.
- Bake for 10-12 minutes, allowing the cookies to cool on the baking sheet for 5 minutes before transferring them over to a wire rack. This recipe will make any where between 20-24 cookies depending on the size.
Notes:
Looks delicious. Will try soon
This is a great post- so clear and easy to follow. All your hard work is much appreciated.
Ummm okay can you come bake for me?! Haha, Reese's Pieces is one of my all time favorite candies! These cookies look YUM! Thanks for sharing all these candy cookie ideas, I love it!
Thank you so much, Sarah!! Making all of these candy cookies has certainly been fun! 🙂