I’m back from a fun-filled, food-filled, girls trip to Arizona. On Monday, I left blue skies, clean air and temps in the upper 70s and came home to mostly blue skies, an inversion and temps in the upper 30s. I think I like Arizona much better than Utah right now.
These cookies were part of our food-filled trip. I had made them right before I left on my trip and they were so good I had to make some for my mom, sister and aunts. They fell in love with the cookies (and the dough), just like my boys did.
I made them again yesterday which makes three times in one week. I’m a peanut butter fanatic so these cookies rank right at the top of my list. Soft, full of peanut butter, Reese’s pieces, peanut butter chips and chocolate chips . . . simply delicious!Print
- 1 stick butter
- 1/2 cup brown sugar
- 1/2 sugar
- 1/2 cup peanut butter
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups flour
- 1 cup mini Reese’s pieces
- 1/2 cup peanut butter chips
- 1/2 cup milk chocolate chips
- Preheat oven to 350 degrees.
- In a large mixing bowl beat butter and sugars until creamy. Add peanut butter, egg and vanilla and continue beating until creamy.
- Add baking soda, salt and flour. Mix until well combined. Add peanut butter chips and chocolate chips and mix on low until chips are mixed in. Gently stir in Reese’s pieces.
- Using a cookie scoop, scoop cookie dough onto a cookie sheet lined with parchment paper or a silpat liner. Bake for 8-9 minutes. Don’t overbake, they will look undercooked when you take them out. Allow them to rest on cookie sheet for about 2 to 3 minutes. Transfer to a cooling rack.
If you can’t find the mini Reese’s pieces (I found mine at Walmart), just substitute the regular size Reese’s pieces. I would just add an extra 1/2 cup since they are bigger and won’t give you as many when you measure out a cup of them. Also, if you like your cookies a little flatter, you can gently flatten the cookies with the palm of your hand before you bake them.
Recipe Source: 5 Boys Baker