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Reese's Peanut Butter Chocolate Chip Halloween Cookies

Course: Dessert
Cuisine: Halloween, North American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 44 cookies
Calories: 209kcal
Author: Lord Byron's Kitchen
These soft and chewy Reese's Peanut Butter Chocolate Chip Halloween Cookies are certainly indulgent which is a requirement of all Halloween-themed treats! Loaded with Reese's Pieces, milk chocolate chips, and lots of sprinkles in fall colours, these cookies are topped with candy monster eyes for fun and whimsy!
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Ingredients

  • 1 cup butter, softened
  • 1 cup smooth peanut butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups brown sugar, lightly packed
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups Reese's Pieces
  • 1 1/2 cups milk chocolate chips
  • 3 tablespoons sprinkles (jimmies)
  • 1/2 cup candy monster eyes

Instructions

  • Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, beat the butter until light and fluffy.
  • Add the peanut butter and beat to combine.
  • Add both of the sugars. Beat into the butter and peanut butter mixture.
  • Beat in the eggs one at a time.
  • Next, beat in the vanilla extract.
  • Measure the flour, baking soda and baking powder, and salt into the bowl. Beat on low speed until just incorporated.
  • Add in the Reese's Pieces, milk chocolate chips, and sprinkles. Use a sturdy spatula to fold these into the cookie dough mixture.
  • Portion the cookie dough into heaping tablespoons. I like to use a spring handle cookie scoop. Scoop mounds of dough directly onto the prepared baking sheet, leaving at least 2 inches of space between each ball.
  • Push two of the candy monster eyes just slightly into the cookie dough. At this point, you can also top the cookie dough with more Reese's Pieces and sprinkles too.
  • Bake for 12 minutes.
  • Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to finish cooling.

Nutrition

Calories: 209kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 144mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 161IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg