Ingredients:

  • 2 cups (250 g) All-Purpose Flour, spooned and levelled
  • 1 teaspoon (5 g) Baking Soda
  • 1/2 teaspoon (2.5 g) Fine Sea Salt
  • 1 cup (226 g) Unsalted Butter, softened to room temperature
  • 1 cup (250 g) Creamy Peanut Butter (avoid natural/separated styles)
  • 1 cup (200 g) Light Brown Sugar, packed
  • 1/2 cup (100 g) Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 Large Egg Yolk, room temperature
  • 1 teaspoon (5 mL) Vanilla Extract
  • 1 1/4 cups (170 g total) Reese's Pieces Candy (1 cup for mixing, 1/4 cup reserved for topping)

Instructions:

  1. Prepare Oven and Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter, peanut butter, brown sugar, and granulated sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the sides.
  4. Add Eggs and Vanilla: Beat in the whole egg, followed by the egg yolk and vanilla extract, mixing until just combined. Do not overmix at this stage.
  5. Incorporate Dry Mix: Gradually add the flour mixture to the wet ingredients on low speed, mixing only until just a few streaks of flour remain visible. Stop the mixer immediately.
  6. Fold in Candy: Use a rubber spatula to gently fold in the 1 cup of Reese's Pieces.
  7. Chill the Dough (Crucial Step): Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes (or up to 24 hours). Chilling prevents excessive spreading.
  8. Scoop Dough: Use a 3-tablespoon capacity cookie scoop to portion the dough into even balls. Place balls 2 inches (5 cm) apart on the prepared baking sheets.
  9. Garnish: Press 3–4 reserved Reese's Pieces into the top of each dough ball for maximum visual appeal.
  10. Bake: Bake one sheet at a time for 10–12 minutes at 350°F (175°C), rotating the tray halfway through. The cookies are done when edges are set but centres look slightly pale and puffy.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.