Chocolate Reese's Pieces Halloween Cookies

🧂 Ingredients

• ½ cup butter

  (unsalted, softened, at room temperature)
• ¾ cup sugar

  (plus more for rolling if desired)
• ¼ cup light brown sugar

  (packed, or use dark brown sugar)
• 1 large egg

  (at room temperature)
• 1 teaspoon vanilla extract
• ½ cup unsweetened dark cocoa powder

  (or use Dutch-processed cocoa powder)
• ½ tablespoon espresso powder

  (optional)
• 1 teaspoon cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cup all-purpose flour

  (spooned and leveled)
• 1 cup Mini Reese’s Pieces

  (divided - reserve an additional 1-2 tablespoons for placing on top of the baked cookies)
• 48 candy eyeballs

  (can use various sizes)

Instructions

• 1 Preheat the oven to 350°F (175°C/Gas Mark 4) and line your baking sheet(s) with
  parchment paper or use silicone baking mats.
• 2 Using your stand mixer, cream together ½ cup butter, ¾ cup sugar, and ¼ cup
  light brown sugar at medium-high speed for 2-3 minutes or until smooth and
  creamy. Then, add 1 large egg and 1 teaspoon vanilla extract and mix for 1
  minute.
• 3 Add the dry ingredients (½ cup unsweetened dark cocoa powder, ½ tablespoon
  espresso powder (if using), 1 teaspoon cornstarch, ½ teaspoon baking soda, and ¼
  teaspoon salt) and mix on low speed until smooth again. Add 1 ¼ cup all-purpose
  flour and mix until just combined.
• 4 Fold in the 1 cup Mini Reese’s Pieces (reserving 2-3 tablespoons to place on top
  of your cookies) until they are evenly distributed in the cookie dough.
• 5 Scoop the dough into portions that are 2 tablespoons each and roll them into a
  ball with your hands. Place them onto the baking sheet, leaving 2-3 inches of
  space between each one.
• 6 Bake in the oven at 350°F (175°C/Gas Mark 4) for 8-10 minutes, or until the
  edges have set and the cookies have puffed up.
• 7 Remove the cookies from the oven. Add the additional mini Reese’s pieces candies
  and 48 candy eyeballs on top of the just-baked cookies.
• 8 Allow the cookies to cool on the baking sheet for 5 minutes before moving them
  to a cooling rack to cool completely.

Nutrition Info