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Commercial RecipeREESE'S PIECES Double Chocolate Cookies


0 minutes
10 dozen cookies

What's better than chocolate cookies? Double chocolate cookies, of course! Sweetened with HERSHEY'S Cocoa and chock-full of REESE'S PIECES Minis and chunks of HERSHEY'S Milk Chocolate Bars, these REESE'S PIECES Double Chocolate Cookies are sure to be a hit at your next catered party.

Ingredients & Directions


  • 1 lb.
    unsalted butter, softened
  • 1 lb.
    Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)
  • 2 lbs.
  • 7 oz. (4 large)
  • 4 tsp.
    vanilla extract
  • 1 lb. 4 oz.
    all-purpose flour
  • 5-1⁄4 oz.
    HERSHEY'S Cocoa, Natural (Item# 63525)
  • 2 tsp.
    baking soda
  • 1 tsp.
  • 1 lb. 8 oz.
    REESE'S PIECES Minis (Item# 60121)



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix together butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in REESE'S PIECES Minis and Chopped HERSHEY'S Milk Chocolate Bars. Using #50 scoop (1 oz.), drop dough 2 inches apart on prepared sheet pans.


Bake 8 to 10 minutes*. (Do not over bake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from sheet pans to wire rack. Cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.