Pinterest Win: Reeses' Pieces Peanut Butter Chocolate Chip Cookies

Do not make these cookies.

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.

I'm ONLY going to post the recipe on the offset chance that this Averie chick decides that it needs to come down and I need backup, man!

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