Bursting with colorful REESE’S PIECES, M&MS, and loaded with rich chocolate chips, every bite is a mini candy bar experience. The peanut butter flavor shines through, creating a tasty blend with the sweet chocolate. These no-spread, no-chill cookies are the ultimate indulgence for chocolate and peanut butter lovers and cookie connoisseurs alike.
As the leaves begin to change color and the air takes on a crisp chill, there’s nothing quite like the cozy comfort of a warm, freshly baked cookie. With the arrival of fall, our cravings for sweet treats intensify. But with countless options out there, it can be hard to figure out what to bake first. While I love pumpkin cookies, and cake mix cookies–there is nothing like the combination of chocolate and peanut butter.
Why You’ll Love these Cookies
No more flat cookies: Say goodbye to disappointing, thin cookies. These beauties hold their shape, delivering the perfect texture in every bite.
Best no-spread, no-chill cookie: These cookies can go from the standmixer right to the baking sheet.
A burst of flavor: Packed with colorful REESE’S PIECES, M&MS, and rich chocolate chips, these cookies offer a delightful symphony of taste.
The perfect fall treat: The warm, comforting flavors of peanut butter and chocolate make these cookies the ultimate indulgence for chilly autumn days.
Easy to make: With simple ingredients and straightforward instructions, even novice bakers can create these delicious treats.
Crowd-pleaser: Whether you’re hosting a gathering or simply treating yourself, these cookies are sure to impress.
No Spread REESE’S and M&M Cookies Ingredients
- Unsalted butter: Provides richness, flavor, and structure.
- Light brown sugar: Adds moisture, caramel flavor, and chewiness.
- Granulated sugar: Contributes to sweetness and crisp edges.
- Egg: Binds ingredients together, adds structure, and contributes to richness.
- Vanilla extract: Enhances flavor with a warm, sweet note.
- All-purpose flour: Provides the base structure for the cookie.
- Baking soda: Creates lift and helps the cookies rise.
- Cornstarch: Adds structure and thickening to the cookie.
- Salt: Balances sweetness and enhances flavor.
- REESE’S PIECES & M&Ms: Adds a fun, colorful crunch and a sweet peanut butter, and chocolate flavor.
- Milk chocolate chips: Contributes richness, sweetness, and melty goodness.
How to Make these No Spread Cookies
- Cream butter and sugars until light and fluffy.
- Beat in egg and vanilla.
- Combine flour, cornstarch baking soda, and salt.
- Gradually add to wet ingredients.
- Stir in REESE’S PIECES, M&MS, and chocolate chips.
- Scoop dough, place on baking sheets, and bake for 10-12 minutes.
- Cool on wire racks.
FAQS
What makes these cookies not spread?
Cornstarch is a thickening agent. When added to cookie dough, it helps to solidify the fat and protein structure, preventing the cookies from spreading during baking. This results in thicker, chewier cookies.
Why don’t I need to chill the dough?
By using cornstarch, the recipe bypasses the need for chilling, allowing you to bake the cookies immediately after mixing the dough.
Can I skip the M&MS or REESE’S PIECES?
Yes, you can use just chocolate chips or chunks in this recipe. You will need 1 1/2 cups of chocolate chips to make this recipe a tasty success.
Can you Freeze this Dough?
Even though you don’t need to chill the dough before baking due to the cornstarch, freezing it is still an option for future convenience.
- Scoop the dough into desired sizes.
- Place the dough balls on a baking sheet and freeze until solid.
- Transfer the frozen dough balls to an airtight container or freezer bag.
- Freeze for up to 3 months.
When ready to bake, place the frozen dough balls on a baking sheet and bake according to the recipe below, adding a few extra minutes to the baking time.
How to Store these Cookies
- Allow to cool completely: Before storing, ensure the cookies have cooled down completely to prevent sogginess.
- Airtight container: Place the cooled cookies in an airtight container to prevent them from drying out or absorbing moisture.
- Room temperature: Store the cookies at room temperature for optimal taste and texture.
- Shelf life: These cookies typically stay fresh for 3-4 days when stored properly.
- Freezing: You can freeze these cookies for up to 3 months. Wrap individual cookies or layers of cookies in plastic wrap before placing them in an airtight container. To thaw, let them come to room temperature.
More Cookie Recipes to Try Today
- Best Chewy Fruitcake Cookies
- Iced Soft & Chewy Pumpkin Cookies
- Honey Oatmeal Cookies
- Pumpkin Oatmeal Cookies
- Lemon Snowball Cookies
No-Spread REESE’S PIECES Chocolate Chip Cookies
Equipment
- Oven adjusted to the center rack position
- Stand Mixer fitted with paddle attachment
- 2 medium baking sheets
- parchment paper
- cookie scoop
- Measuring cups & spoons
- medium bowl
Ingredients
- ¾ cup unsalted butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cornstarch
- ¾ cup REESE'S PIECES
- ¾ cup milk chocolate chips
Instructions
- Preheat oven to 350℉. Line two medium baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, add butter, and sugars. Cream for about a minute or until light and fluffy.
- Add egg, and vanilla extract in and combine.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients.
- One just combined, fold in the candies and chocolate.
- Scoop cookie dough balls and place 2" apart on a baking sheet.
- Bake for 10-12 minutes. Cookies will firm up as they cool.
- Transfer cookies to a wire rack to cool and repeat the baking process until all cookies have been baked.
Kathleen says
Oh, Wow! These scrumptious cookies are calling my name. I’ll definitely have to make a double batch for my family. They are going to devour these. Yummy!
Anjali says
My kids and I had a blast making these cookies after their camp yesterday! Your recipe was super easy to follow and the cookies were chewy, soft and perfectly sweet. We loved them!
Paula says
These candy cookies were so tasty!!! My kids loved them, we’re looking forward to making them again for Halloween!
Sisley says
I ate too many of these! I couldn’t get enough.