Jumbo Reese's Pieces Peanut Butter Cookies

I took a break from Pinterest after about a month of non-stop browsing.  I went cold turkey. No need for a 12 step program for me.  I probably would have needed one though if work had not gotten incredibly busy with non-stop travel. It is easy to quit one addiction by picking up another.  Although traveling for work is more forced. 

I digress.  Last week I ease myself back into the Pinterest world. I gave myself a 15 minute limit per day.

The first day I found these cookies from the Brown Eyed Baker.  A seed was planted. It grew to a seedling the day I supplied candy for a 3 hour presentation I was giving.  The candy contained Reese's Pieces.  Yes, I do bribe the people I am presenting to (especially CFOs) with candy. I have learned that 1pm meetings for three hours about numbers need candy.  They were happy.

I restrained myself on the flight home from eating any of the precious leftovers in order to make these cookies. I am so glad I did.

 

Jumbo Reese Pieces Peanut Butter Cookies

Adapted from Brown Eyed Baker

Prep Time: 15 minutes

Cook Time: 12 minutes

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Ingredients (18 cookies)

• 3¾ cups all-purpose flour
• 1½ teaspoons baking soda
• ¾ teaspoon salt
• ½ cup coconut butter
• ½ cup creamy peanut butter
• 1 cup light brown sugar
• ¾ cup granulated sugar
• 4 eggs
• 4 teaspoons vanilla extract
• 1½ cups semisweet chocolate chunks
• 1 cup Reese’s Pieces

Instructions

Preheat oven to 350 degrees 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 coconut butter, peanut butter, and both sugars until light and fluffy, about 3 minutes.

Scrape down the sides of the bowl, add the eggs and vanilla extract, 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 chunks and Reese’s Pieces, mix briefly until just incorporated.

Use a ¼ cup scoop to get a ball of dough 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.

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.

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