Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop (1-1.5 tablespoon size)
Step-by-Step Instructions
I always start by creaming the fats and sugars, and this step is more important than you think. In my large bowl, I beat the softened butter, peanut butter, granulated sugar, and brown sugar together for a full 3-4 minutes on medium-high speed. You want it to become light, fluffy, and pale in color. I’ve tried rushing this, and it results in a denser, greasier cookie. The air you incorporate here is what gives the bites their perfect texture. Then, I beat in the whole egg, the extra egg yolk, and the vanilla extract until the mixture is smooth and cohesive. It will look like a lovely, creamy caramel at this stage.
In a separate bowl, I whisk together the flour, baking soda, and salt. I always give this a good whisk to ensure the leavening is evenly distributed—no one wants a bite with a clump of baking soda. Then, with my mixer on low speed, I gradually add the dry ingredients to the wet mixture. I mix only until the last streaks of flour disappear. Overmixing is the enemy of a tender cookie! As soon as the dough forms, I ditch the mixer and grab my spatula to fold in the chocolate chips and the chopped Reese’s cups. I’m gentle here to avoid breaking the candy pieces up too much.(See the next page below to continue…)