Monday, May 20, 2013

Giant Reese's Pieces Chocolate Chip Cookies

I found my new favorite cookie. Being a lover of Reese's Pieces (and peanut butter cups, can't leave those out), once I saw these delicious looking cookies at Handle the Heat, I knew I had to make them. These cookies are easy and fun for the kids to help with - they get to roll the dough into balls. These cookies really are as good as they look. They're soft and chewy without falling apart when you pick it up. Recipe from Handle the Heat.

3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon milk
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese's Pieces

Preheat the oven to 350°F. Line baking sheets with parchment or silicone baking mats.

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. 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.

Makes 18-20 giant cookies.

Adapted from Brown Eyed Baker

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