What you need,
½ cup butter, softened (I used salted so I omitted the salt
later)
½ cup brown sugar, packed
½ cup granulated sugar
1 egg
½ cup smooth peanut butter
1½ cups all-purpose flour
1 tsp. baking soda
Pinch of salt
2 cups mini Reece’s pieces
Preheat your oven to 350 degrees. Line a baking sheet with a
silpat mat and set aside.
In the bowl of a stand mixer fitted with the paddle
attachment, combine the butter and both sugars. Mix over medium speed until
light and fluffy. Add in the egg and beat until well incorporated.
Mix in the peanut butter.
On low speed, slowly add in the flour and baking soda (plus
the salt if you are using it).
Mix until the flour is just incorporated.
Roll into balls using 1 heaping tablespoon of dough. With a fork make cross hash marks on each
cookie.
Bake the cookies for 9-12 minutes or until cookies are just
starting to brown on the edges.
I like my cookies more chewy than crispy so I do mine for 9
minutes, but if you like crispier cookies cook for the full 12 minutes.
Cool on a wire rack and store in an airtight container for
up to a week.
They also freeze really well.
Jen of My Tiny Oven
