Saturday, September 17, 2016

White Chocolate Reese’s Pieces Peanut Butter Chip Cookies


2 1/2 cups all­purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup + 2 tablespoons light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla
2 large eggs, at room temperature
1 cup white chocolate chips
1 cup peanut butter chips
1/2 cup Reese's Pieces


1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and
set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt;
set aside.
2. Add the sugars, vanilla, and butter to a large bowl and whisk until light and fluffy;
about 2 minutes (I recommend using a stand mixer/ handheld mixer to help here, if you
have one). Add the eggs and beat quickly – for only about 30 seconds – until they're
just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30
seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the
flour begins to disappear. Fold in white chocolate, peanut butter chips, and Reese's
3. Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should
be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough
room in between each cookie for inevitable spreading). Continue this process until all
the dough has been rolled. Place baking sheets in preheated oven and bake for 11
minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5
minutes on the sheet before transferring to a wire wrack to cool completely.

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