• Preheat the oven:
• Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix dry ingredients:

• In a medium bowl, whisk together: 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 cup unsweetened cocoa powder. Set aside.
• Cream the butter and sugars:
• In a large bowl, beat together: 3/4 cup softened butter, 1/2 cup brown sugar and 1/2 cup granulated sugar. Mix until light and fluffy.

Add wet ingredients:

• To the creamed butter mixture, add: 1 egg, 1 tablespoon milk and 1 tablespoon vanilla extract. Mix well until smooth and combined.

Combine wet and dry:

• Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Don’t overmix.
• Fold in Reese’s Pieces:
• Stir in 1 cup of Reese’s Pieces, saving a few to press on top of each cookie before baking if desired.

Shape and place:

• Scoop dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.

Bake:

• Bake for 7–9 minutes, or until the edges are set and the centers look slightly soft.

Cool:

• Allow cookies to cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.