Chocolate Reese’s Pieces Cookies

Directions

1. Combine the granulated sugar, dark brown sugar, and molasses in a mixing bowl. It's okay if the mixture appears clumpy and not fully uniform. Set aside.
2. Whisk or sift the all-purpose flour, cocoa powder, salt, and baking soda together in a separate bowl. Set aside.
3. Beat the softened butter for 2 to 3 minutes, until it becomes light and very creamy.
4. Add the sugar mixture to the creamed butter and continue mixing for another 2 to 3 minutes, scraping down the sides of the bowl occasionally.
5. Add the egg and vanilla extract, then mix until well combined.
6. Incorporate the flour mixture, mixing only until just combined. Be careful not to overmix. The dough should be very thick and fudgy.
7. Gently fold in the Reese's Pieces candy.
8. Scoop 2-tablespoon-sized balls of dough onto a parchment-lined baking sheet. They can be placed close together since they are being chilled, not baked yet. Optionally, press a few extra candy pieces onto the tops of the dough balls.
9. Cover the baking sheet loosely with plastic wrap and refrigerate for at least 30 minutes. Alternatively, you can chill the entire bowl of dough for at least 30 minutes before scooping.
10. While the dough chills, preheat your oven to 325°F.
11. After the dough has chilled and the oven is ready, arrange the dough balls on a parchment- or silicone mat-lined baking sheet, spacing them 2 to 3 inches apart.
12. Bake on the middle rack, one sheet at a time, for 10 to 12 minutes, or until the edges are firm. Keep a close eye on them because the dark color makes it easy to overbake or burn.
13. Allow the cookies to cool on the baking sheet before transferring. They will be very soft initially but will firm up as they cool. Enjoy!