Reese's Pieces Cake Mix Cookies
Use up extra candy with these 5-ingredient Reese's Pieces Cake Mix Cookies! Chocolate cake mix makes them soft, chewy, and so easy.
"These are the best cookies I've ever had." Direct quote from my husband! Chocolate cake mix cookies mixed with Reese's Pieces and peanut butter chips. These cookies are chewy with little bursts of peanut butter goodness, and easy to make with only five ingredients.
Table of contents
Ingredients You'll Need
Just 5 ingredients are needed for these tasty cookies.
- Chocolate Cake Mix - I used a 13.25-ounce box of Betty Crocker Supermoist Chocolate Fudge Cake Mix. Any chocolate cake mix will work, though!
- Butter - I used unsalted butter.
- Eggs - Room temperature or cold will work for this recipe.
- Reese's Pieces
- Peanut Butter Chips - I used Reese's Peanut Butter Chips.
Equipment and Supplies Needed
- 3 cookie sheets - I used half-sized baking sheets.
- Parchment paper
- Large mixing bowl
- Electric mixer
- 1 ½ tablespoon cookie scoop - I use a Medium OXO Cookie Scoop
How to Make These Cookies
Preheat the oven to 350°F, and line 3 baking sheets with parchment paper. Set aside.
Combine the cake mix, butter, and eggs in a large bowl, and mix with an electric mixer until a thick, uniform dough forms. Fold in the Reese's Pieces and peanut butter chips.
Using a 1½ tablespoon cookie scoop, drop level scoops of dough onto the prepared baking sheets, spacing the cookies 2 inches apart. Press a few extra Reese's Pieces and peanut butter chips onto the top of each dough ball.
Bake one sheet at a time for 14 minutes, or until the edges are set. Remove from the oven, and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough to bake the second and third batches.
Store in an airtight container at room temperature.
Frequently Asked Questions
I prefer chocolate fudge because I think it has the best chocolate flavor. Devil's Food is another great choice!
Yes! You can use salted or unsalted butter for the cookie dough.
No, but if your kitchen is warm, you may want to pop the cookie dough for the second and third batches in the fridge while the first batch bakes.
You can store these at room temperature in an airtight container for up to 4 days. Alternatively you can also store them in the fridge for up to a week or in the freezer for up to 3 months. Just make sure you thaw them out overnight in the fridge before enjoying.
Yes, but you may get fewer cookies. The bake time may be a little longer, too.
Reese's Pieces Cake Mix Cookies
Equipment
- 3 Large cookie sheets
- Parchment paper
- 1 Large mixing bowl
- Electric mixer
- 1-½ tablespoon cookie scoop
Ingredients
- 1 box 13.25-ounce chocolate fudge cake mix
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup 196 grams Reese's Pieces plus some extra for on top of the cookies
- ½ cup 158 grams peanut butter chips plus some extra for on top of the cookies plus some extra for on top of the cookies
Instructions
- Preheat the oven to 350°F, and line 3 baking sheets with parchment paper. Set aside.
- Combine the cake mix, butter, and eggs in a large bowl, and mix with an electric mixer until a thick, uniform dough forms. Fold in the Reese's Pieces and peanut butter chips.
- Using a 1½ tablespoon cookie scoop, drop level scoops of dough onto the prepared baking sheets, spacing the cookies 2 inches apart. Press a few extra Reese's Pieces and peanut butter chips onto the top of each dough ball.
- Bake one sheet at a time for 14 minutes, or until the edges are set. Remove from the oven, and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough to bake the second and third batches.
- Store in an airtight container at room temperature.
Notes
- Using a cookie scoop of a different size may give you a different amount of cookies.
- If the kitchen is too warm, place the cookie dough in the fridge between batches to prevent it from getting too soft.
