Reese's Pieces Peanut Butter Cookies

We have established the unrivaled, fabulous pairing of peanut butter and chocolate (at least in my book). But have you discovered the delectable combination of peanut butter and...wait for it...peanut butter???!!

 Redundant you say? Like a bad song that rhymes love with love?? Oh, no, my friend. Perhaps if the combination was ordinary peanut butter (is there such a thing? I think not.) and ordinary peanut butter. But when one of the peanut buttery components begins with the familiar "Reese's" which has always delivered such happy results...you know you must have stuck gold. And you would be correct.

Don't take my word for it! Take the word of the empty plate after our home group Bible study! Take the word of the teenagers who scarfed down at least 4 or 5 a piece! Take the word of my husband, who keeps dipping his hand into the cookie jar, hoping it will be like the widow's flour and oil that never ran out (don't know what I'm talking about? Read 1 Kings 17:1-15! This might be a side note, but that's a great story!)!

Anyway....the point (yes, I am finally arriving at the point) is that the addition of Reese's Pieces to peanut butter cookies is phenomenal! These cookies are soft and chewy and the color, crunch and flavor of the Pieces adds the perfect touch. Okay, you can take my word for it.

Reese's Pieces Peanut Butter Cookies
(printable version)

Originally by The Cook's Illustrated

makes approx. 3 doz.

2 1/2 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup butter, at room temperature

1 cup brown sugar, packed

1 cup white sugar

1 cup peanut butter

2 eggs, at room temperature

2 tsp vanilla

1 cup Reese's Pieces candy

Preheat oven to 350.

Sift flour, baking powder, soda and salt in medium bowl.

Beat butter until creamy. Add sugars, beat until fluffy, about 3 min. with electric mixer. 

Beat in peanut butter, then eggs, one at a time, then vanilla. 

Gently stir in dry ingredients until well incorporated. 

Gently stir in candy.

Roll into fairly large balls (1-1 1/2 in.) and place 2 in. apart on baking sheet. 

Flatten slightly with bottom of a glass. 

Bake 10-12 min. (they will not look fully baked) or until lightly browned on edges, not on top. 

Cool slightly and remove to wire racks to cool completely.

Source: The Culinary Chronicles