Seriously.
Don't.
Okay, make them. Do it quick, before I change my mind.
They are SO good. And SOOOOOOOOOOOOOO addicting. I am no longer allowed to make them, because I cannot stop eating them. Cannot. I have no willpower whatsoever when it comes to these cookies.
Oh Averie, these are awesome, so THANK YOU for this recipe!! :)
Reese's Pieces Soft Peanut Butter Cookies
Ingredients:
1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt, optional and to taste
1 cup Reese's Pieces
1 cup semi-sweet chocolate chips
Directions:
Cream together the first 5 ingredients on medium-high speed until light and fluffy, about 5 minutes.
Combine dry ingredients(flour, baking soda, optional salt), then add to the creamed mixture and mix on low speed until just blended, about 1 minute. Don't over-mix!!
Add the Reese's Pieces and chocolate chips and mix in with a spoon
Make some huge cookies (2Tbsp per cookie), then place on a large plate and flatten. Cover with Saran wrap and put in the refrigerator for 2 hours minimum (they'll last up to 5 days in the fridge) before you bake them. <----This is KEY!! Fast Forward to 2 hours later:
Preheat oven to 350F, spray down a cookie sheet with cooking spray, then place mounds on baking sheet, spaced at least 2 inches apart. Bake for 7 to 9 minutes, and take them out even if they don't look quite done - that's the best way to eat them is a little gooey.
Let the cookies cool on the baking sheet for 5 minutes before removing so they can set a bit.
Storage times:
Room temp in an airtight container: 1 week
Freezer: 4 months
