Reese's Pieces Soft Batch Cookies

These cookies are peanut butter goodness!! They're like a mix between peanut butter cookies and soft batch. They're super easy to make too. Here is what you'll need for about 20 large cookies:

Photo bypintrest

Ingredients:

• 2 and 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup unsalted butter - melted
• 3/4 cup light brown sugar - loosely packed
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 1 cup Reese's Pieces OR
• 1/2 cup Reese's Pieces and 1/2 cup chocolate chips

In a large bowl, whisk together the dry ingredients and set them aside. In a medium bowl, whisk the melted butter, brown sugar, and white sugar until smooth and free of clumps. Add the egg and egg yolk, whisking until combined, then stir in the vanilla.

Gradually pour the wet mixture into the dry ingredients, stirring with a wooden spoon or spatula until you have a very thick batter. Gently fold in the Reese's Pieces and chocolate chips. Cover the dough and refrigerate for at least 2 hours or overnight; chilling is essential.

When ready to bake, remove the dough from the fridge and let it soften at room temperature. Preheat your oven to 325°F and line a cookie sheet with a Silpat or parchment paper. Roll the dough into balls, about 2 tablespoons each, ensuring they are taller than they are wide to keep them thick during baking.

Bake the cookies for 11-12 minutes; they may appear underbaked but will continue to firm up on the cookie sheet. After removing from the oven, you can press a few extra Reese's Pieces or chocolate chips on top for decoration, though this step is optional. Let the cookies cool for 10 minutes before transferring them to a wire rack.

Store the cookies in an airtight container for up to 7 days, or freeze them for up to 3 months. Enjoy!