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Beat in eggs one at a time, then stir in vanilla extract.
Combine dry ingredients:
In another bowl, whisk together flour, baking soda, baking powder, and salt.
Mix together:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the Reese’s trio:
Fold in chopped Reese’s Peanut Butter Cups, Reese’s Pieces, and peanut butter chips.
Scoop and bake:
Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until edges are lightly golden (centers may look slightly soft — that’s perfect).
Cool:
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip:
For bakery-style cookies, chill the dough for 30–60 minutes before baking — it helps them stay thick and chewy.
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