These colorful, chocolate cookies are addicting and perfect for Halloween! These cookies have a dark chocolate base and are packed with plenty of Reese's pieces!
3/4 cup dark chocolate chips
2 cups (240 g) flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp cocoa powder
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup sour cream or plain greek yogurt
1 cup Reese's pieces
Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
Melt the dark chocolate chips in a microwave-safe bowl in 30 second intervals until smooth. Let cool to room temperature.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder.
In a separate bowl, beat together the butter and both sugars until just combined (1-2 minutes).
Mix in the egg and vanilla and then add in the melted (but cooled) chocolate.
Scrape the sides and bottom of the bowl and then pour in the dry ingredients. Mix until just combined.
Mix in the sour cream and Reese's pieces until evenly distributed.
Divide the dough into 12-16 large dough balls. I like using a cookie scoop that is the size of about 1/4 cup.
Space the dough balls with 6 on each pan.
Bake for 14-18 minutes, but do not overbake! I usually do about 15 minutes (see note).
To get the best results, you want to mix as little as possible! At each step, only mix until the ingredients are just combined, especially once the dry ingredients are added.
It's tough to know when these cookies are done because they are already a dark brown. I'd say pull them out earlier than you think and break one open after it has cooled a little bit. Then throw them back in the oven if they need a few more minutes.
Top Tips for Soft Cookies
Mix as little as possible! Creaming the butter and sugar a lot will whip in too much air and result in cake-like cookies. Mixing too much after the flour is added will cause too much gluten development, resulting in firm cookies. Always leave the mixer speed on low and only mix until just combined.
Make sure the butter is not too soft (see Notes section) or the cookies will spread out too much in the oven. If your dough is soft and sticky, refrigerate the dough for 15-30 minutes before baking.
Use a cookie scoop to portion out the dough evenly. This is my favorite one from Amazon (commissionable link).
I usually pull the cookies out of the oven just before they look done. The edges will start to turn golden brown, but the top will still look moist. I'd rather have an under-baked cookie instead of an over-baked cookie and you can always throw them back in the oven for a few more minutes if needed.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.