Get ready to whip up a batch of irresistible monster eyeball cookies that'll satisfy your sweet cravings. These gluten-free Reese's Pieces Halloween Cookies are the perfect blend of chewy goodness and crispy edges, with a spooky twist from colorful candy and googly eyes.
Preheat oven to 350°F. and line two baking sheets with parchment paper or silicone mats.
In a large bowl, using an electric hand-held mixer or a stand mixer, cream the softened butter until fluffy, then add the sugar and cream them together for 2 minutes.
Add the room temperature eggs and vanilla and beat until well combined.
In a separate bowl, whisk the gluten-free flour with the baking soda and sea salt.
Add the dry ingredients to the creamed mixture and beat until combined.
Add the chocolate chips and beat, just until evenly distributed. Stir in the Reese's Pieces with a spoon or spatula.
Using a cookie scoop or a spoon, drop by tablespoonfuls onto a parchment paper-lined baking sheet about two inches apart. Press a few extra Reese's Pieces on the top of each cookie. Don't flatten the cookie dough.
Refrigerate the cookie dough balls for 10 to 15 minutes. Bake for 10 minutes, then remove the baking sheet from the oven and slam it on the countertop 3 times until the cookies flatten slightly. Return the baking sheet to the oven and continue to bake the cookies for another 3 minutes.
Remove from the oven and press two candy eyes into each cookie while they are still soft. Cool for 5 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.