GIANT Reese's Pieces Chocolate Chip Cookies!
Bakery-quality homemade Giant Reese's Pieces Chocolate Chip Cookies are thick, chewy, chunky, and soft. An incredible combination of peanut butter and chocolate!
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RECIPE:
3 cups (381 grams) all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1 stick (113 grams) unsalted butter, at room temperature
1/2 cup (135 grams) creamy peanut butter
1 cup (200 grams) packed light brown sugar
3/4 cup (150 grams) granulated sugar
2 large eggs
1 tablespoon milk
1 tablespoon vanilla extract
1 cup (170 grams) semisweet chocolate chips
1 cup (170 grams) peanut butter chips
1 cup (170 grams) Reese’s Pieces
👩🍳 TESSA'S FAVORITE TOOLS FOR THIS RECIPE 👩🍳
Copper dry measuring cups*
http://rstyle.me/iA-n/cv8q233isw_
Directions
Preheat the oven to 350°F. Line baking sheets with parchment.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes. Add the eggs, milk, and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Add the chocolate chips, peanut butter chips, and Reese’s Pieces and beat until combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.
Roll the dough into 1/4-cup balls and place on the prepared baking sheets. Flatten the dough balls into 1/2-inch thick disks. (At this point the dough can be frozen.) Bake for 12 to 15 minutes, or until the cookies are light golden brown at the edges. Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
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I'm Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science — not to mention tons of mouthwatering recipes.
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