Double Reese’s Peanut Butter Cookies

Ingredients

½ cup (1 stick) unsalted butter
¾ cup creamy peanut butter
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup peanut butter chips
½ cup Reese’s Pieces candy
Flaky sea salt, for sprinkling on top (optional)

Instructions

Cream the Butter, Peanut Butter, and Sugars: In a large mixing bowl, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Using an electric hand mixer or a stand mixer with the paddle attachment, beat on medium speed for about 2 to 3 minutes. The mixture should become light, fluffy, and completely smooth. This step is important for creating a soft, chewy texture, so do not rush it.

Add the Egg and Vanilla: Add the room-temperature egg and the vanilla extract to the creamed mixture. Beat on medium speed until the egg is fully incorporated and the mixture is smooth, scraping down the sides of the bowl with a spatula as needed.

Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until they are evenly combined.

Mix the Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms and the flour disappears. Be careful not to overmix the dough, as this can result in tough cookies.

Fold in the Candy: Add the peanut butter chips and Reese’s Pieces to the dough. Using a spatula, gently fold them in by hand until they are evenly distributed throughout the dough. The dough will be thick and studded with candy.

Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is essential to prevent the cookies from spreading too much during baking, ensuring they stay thick and chewy.

Preheat and Prepare: While the dough chills, position an oven rack in the center and preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

Scoop and Bake: Scoop the chilled dough into 2-tablespoon-sized balls (about the size of a golf ball). Roll them gently between your palms to smooth them. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake to Perfection: Bake the cookies for 9 to 11 minutes. They are ready when the edges are just set and lightly golden, but the centers still look slightly soft and underdone. Do not overbake, as this will make them cakey instead of gooey.

Cool and Finish: Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes. This allows them to set. For an extra touch, while they are still warm, you can press a few additional Reese’s Pieces onto the tops for a bakery-style look. If desired, sprinkle a tiny pinch of flaky sea salt over each warm cookie. Then, transfer the cookies to a wire rack to cool completely.