Peanut Butter Reese’s Pieces Cookies

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If a little of something is good, does that mean a lot is better? In the case of this cookie, the answer is a resounding YES! I adore loaded cookies, and this peanut butter version really holds up to a lot of special added ingredients. The texture is out of this world!

MAKES 24 cookies

INGREDIENTS

1¼ cups (170g/6oz) all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ cup/1 stick (113g/4oz) unsalted butter, at room temperature

1 cup (266g/9.4oz) Skippy creamy peanut butter

½ cup (100g/3.5) light brown sugar

¾ cup (150g/5.3oz) granulated sugar

2 eggs

1 teaspoon pure vanilla extract

½ cup (90g/3.2oz) peanut butter chips

¾ cup (135g/4.8oz) semisweet chocolate chips

½ cup (110g/3.9oz) Reese’s Pieces, roughly chopped

¼ cup (35g/1.2oz) chopped peanuts

  1. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  2. In a stand mixer with the paddle, cream the butter, peanut butter, and both sugars on medium speed until light and fluffy, about 4 minutes. Scrape down the sides and bottom of the bowl.
  3. In a liquid measuring cup, whisk together the eggs and vanilla. Add to the mixer all at once and beat until combined.
  4. Reduce the mixer speed to low and gradually add the flour mixture until just incorporated.
  5. Remove the bowl from the mixer and use a rubber spatula to scrape down the paddle, sides, and bottom. Fold in the peanut butter chips, chocolate chips, Reese’s Pieces, and peanuts until evenly distributed throughout the dough.
  6. Line a baking sheet with parchment paper. Using a #40 (1-ounce) cookie scoop, portion out balls and place on a baking sheet. Wrap in plastic and refrigerate for at least 1 hour or up to 24 hours.
  7. When ready to bake the cookies, preheat the oven to 325°F. Line two baking sheets with parchment paper.
  8. Arrange 12 cookies evenly spaced on each baking sheet. Flatten them slightly.
  9. Bake one sheet at a time. Transfer a pan to the oven and bake for 10 to 12 minutes, or until lightly golden brown and the center is just set.
  10. Let the cookies sit on the pan for 10 minutes, then transfer them to a cooling rack to cool completely. Store in an airtight container.