Mocha Reese's Pieces Cookies
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!
Equipment
- Hand-Held Mixer
- Baking Sheet
- Silicone Baking Mats
Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder, sifted
- 2 tablespoons espresso powder
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted (1 stick)
- ½ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ¾ 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:
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!
Nutrition
Serving: 1cookieCalories: 122kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 108mgPotassium: 65mgFiber: 1gSugar: 10gVitamin A: 118IUCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!