Crispy chewy brownie in a cookies form, these double chocolate cookies packed with Reese’s pieces make an irresistible chocolate and peanut butter treat.


  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup unsweetened Hershey’s cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 cup Reese’s pieces
  • 1/2 cup Hershey’s semisweet chocolate chips


  1. In a mixing bowl add the melted butter sugar and vanilla extract. With the paddle attachment on stir on low speed to combine.
  2. Add the eggs one at a time, mixing well.
  3. In a separate bowl combine the cocoa powder, flour, baking powder and salt.
  4. Slowly, on low speed, mix the dry ingredients into the wet ones.
  5. With a spatula fold in the chocolate chips and Reese’s pieces.
  6. Refrigerate the cookie dough for at least 30 minutes up to one hour.
  7. In the meantime heat the oven to 350°.
  8. Line 2 cookie sheets with parchment paper.
  9. With a medium ice cream scoop drop cookie dough on the prepared baking sheets.
  10. Bake in preheated over for 8 minutes.
  11. The cookies may seem undone, but they will continue to bake once out of the oven. Leave the cookies for 10 more minutes onto the baking sheets before transferring to cooling wire racks.