Reese's Chocolate Chip Cookies
These Reese's chocolate chip cookies are chewy chocolate chip cookies that are filled with mini Reese's cups. They're soft, chewy, and have slightly crispy edges!
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup mini Reese's peanut butter cups, cut in half
- ½ cup chocolate chips
- ½ cup mini chocolate chips
Instructions:
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the chopped mini Reese's, chocolate chips, and mini chocolate chips.
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. While the oven preheats, let the cookie dough rest in the bowl (about 10 minutes). The cookies will bake up thicker.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 9-12 minutes (top with extra mini Reese's and chocolate chips if desired).
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Baking Sheet: Line each pan with parchment paper.
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.
Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
Nutrition
Calories: 261kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 18mgSodium: 119mgPotassium: 76mgFiber: 1gSugar: 24gVitamin A: 208IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
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