Jumbo Bakery-style cookies with chewy edges and soft centers. Loaded with 2 kinds of chips AND Reese’s, these cookies are a knock-out hit.
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 1 stick (1/2 cup) real 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 or chocolate chunks
- 1 cup peanut butter chips
- 1 cup Reese’s Pieces
- optional: turbinado sugar
- optional: sea salt or kosher salt
- Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mats.
- In a medium bowl combine 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. (If desired, press a few extra chips onto top of dough to make pretty cookies and sprinkle with a little turbinado sugar) Bake for 12-15 minutes, or until the cookies are light golden brown at the edges. Be careful not to overbake. When they come out of the oven, sprinkle very lightly with salt if desired. Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature.