Triple Reese’s Peanut Butter (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 1 cup packed light brown sugar
08 - 3/4 cup creamy peanut butter
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract

→ Add-ins

11 - 1 cup chopped Reese’s Peanut Butter Cups
12 - 3/4 cup Reese’s Pieces candies
13 - 3/4 cup Reese’s Peanut Butter Chips
14 - 1/2 cup semisweet or milk chocolate chips (optional)

# Instructions:

01 - Set oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
02 - Whisk together all-purpose flour, baking soda, baking powder, and salt in a medium bowl until evenly mixed.
03 - In a large bowl, beat softened unsalted butter, granulated sugar, light brown sugar, and creamy peanut butter until light and fluffy.
04 - Add eggs one at a time into the butter mixture, mixing thoroughly after each addition. Stir in pure vanilla extract.
05 - Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
06 - Fold in chopped Reese’s Peanut Butter Cups, Reese’s Pieces candies, Reese’s Peanut Butter Chips, and optional chocolate chips evenly throughout the dough.
07 - Cover the bowl and refrigerate the dough for 30 minutes to reduce spreading during baking.
08 - Scoop approximately 2 tablespoons of dough per cookie, shape into balls, and space them 2 inches apart on the prepared baking sheets.
09 - Bake in the preheated oven for 10-12 minutes until edges turn golden but centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Chilling the dough is highly recommended to prevent excessive spreading and improve texture.
02 - Use room temperature ingredients for even mixing and optimal consistency.
03 - Avoid natural peanut butter as it may result in a greasy dough.
04 - Slightly underbaking preserves a soft and chewy center.

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