REESE’S PIECES peanut butter cookies

These pretty little beauties are everything a peanut butter cookie should be – sweet and salty with a light crisp edge and tender chewy center. Pick your favorite peanut butter candy for these – Reese’s Pieces or M&M Peanut Butter candies. With a tall glass of icy cold milk, these are the perfect little snack for your sweet tooth!

INGREDIENTS:

1/2 cup unsalted butter (softened to room temperature)

1/4 cup granulated sugar

1/1 cup light brown sugar (packed)

1 large egg (room temperature)

3/4 cup creamy peanut butter (creamy or chunky)

1 teaspoon vanilla

1-1/4 cup all-purpose flour (sift & spoon – don’t scoop)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1-1/2 cups Reese’s Pieces or Peanut Butter M&M’s

HOW WE MAKE THESE:

In a large bowl, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt together. Add the flour mixture to the wet ingredients and mix on low until combined. Stir in Reese’s Pieces or M&M’s. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (preferably overnight) in the refrigerator.

Preheat oven to 350F degrees. Line two large baking sheets with silicone baking mats or parchment paper.

Roll balls of dough (about 1.5 tablespoons of dough per cookie). Place 2 inches apart on the prepared baking sheets. Press down slightly and add a few extra candy pieces on the top if you would like – these cookies will not spread a lot.

Bake for 8-9 minutes or until very lightly browned on the sides. The centers will look soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to cook on the baking sheet during this time.

Cover cookies and store at room temperature.

YIELD: Makes about 36 cookies

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