Oh man, oh man, oh man! Are you in for a treat with these suckers : D I LOVED these cookies. But then again, any kind of bar or cookie that is chunky and chocked full of delicious goodies, I just fall head over heals for. These were no exception to that rule. Busting at the brim with semisweet chocolate chips, peanut butter cups, and Reese’s pieces, you almost don’t have enough cookie dough to hold them together! I would actually recommend doing a little less than 1 cup of each because it does get to be quite overwhelming when you go to shape your cookies and they won’t stick together… but other than that, these cookies were a Gods send!
I made them for my brother’s going away party. They were a HUGE hit. Completely gone before the night was over. I mean, it’s hard for most people to say no to a gigantic, chocolatey, peanut buttery cookie. Even me, and that’s not even my favorite flavor combination! I’ve actually been craving a lot of mocha lately… but more on that later! My dad enjoyed these peanut butter cookies so much that he had me whip up another batch for him to take to a work meeting, where they were enjoyed with equal enthusiasm.
Now technically the original recipe for this cookie contained no milk. But there were numerous, numerous comments on that blog about how the cookie dough was too dry and crumbly. The blogger suggested adding some milk, and that is exactly what I did. And I had NO problems whatsoever with dry dough. The only problem they had sticking together came from the excessive amount of yummy add-ins, not from the amount of moisture in the dough. Feel free to omit the milk and let me know if it works, but I like to think of it as a type of insurance : ) And milk in peanut butter cookies is actually quite common. I had to add milk to these Classic Peanut Butter Cookies. It just makes the texture a little more tender I think.
- 3¾ cups all-purpose flour
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup creamy peanut butter
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 Tb milk
- 4 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 1 cup Reese’s Pieces
- Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- With an electric mixer on medium speed, cream together the butter, peanut butter, and both sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, add the eggs, vanilla extract, and milk, and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing until it has almost all been incorporated. Add the chocolate chips, peanut butter chips, and Reese’s Pieces, and mix briefly (about 20 seconds) to ensure they are evenly distributed.
- Roll a ¼ cup of dough into a ball and place on one of the baking sheets. Repeat with the rest of the dough – you should end up with about 18 cookies. With your fingers, press down on the balls of dough to flatten into disks, about ½-inch thick. Sprinkle with a pinch of Fleur de Sel. Bake the cookies for 12 to 15 minutes, just until the edges of the cookies are beginning to turn a light brown. Cool the cookies on the baking sheets. Store in an airtight container at room temperature for up to 5 days.
Adapted from Brown Eyed Baker