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Vanilla Reese’s Pieces Cookies

  • Total Time: 23 minutes
  • Yield: 9 1x


  • ½ cup vegetable shortening (I like Crisco)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon milk (I used almond milk)
  • 1 ½ tablespoons pure vanilla extract
  • ½ vanilla bean, split and scraped, use seed scraping only
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • 1 cup Reese’s Pieces


  1. In a large bowl, cream shortening, sugars, eggs, milk, vanilla, and vanilla bean until light and fluffy. This is easily done with a spoon; no need for a mixer. Add the salt, baking soda, and flour. Mix until just combined. Add the Reese’s Pieces and mix to evenly distribute. Refrigerate the dough for at least 30 minutes.
  2. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment, or bake the cookies in two batches, letting the remaining dough rest in the refrigerator while the first set bakes. Using a regular sized ice cream scoop, scoop dough onto prepared cookie sheets.
  3. Bake for about 13 minutes, until lightly browned and mostly set, though they will still be very soft to the tough and will harden as they cool. Cool completely (or don’t). Store in a zipper bag at room temperature for up to 1 week or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour.


Recipe adapted from Kitchen Trial and Error

  • Prep Time: 10 mins
  • Cook Time: 13 mins