Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add the beaten eggs and pure vanilla extract, mixing on low speed until fully combined, about 1 minute.
- Stir in the creamy peanut butter until the mixture is smooth and well blended.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the peanut butter mixture, mixing on low until just combined.
- Fold in the Peanut M&Ms, milk chocolate chips, and mini Reese Cups using a spatula.
- Using a large ice cream scoop, portion the dough onto the prepared baking sheet, spacing each scoop about 2 inches apart.
- Bake the cookies for 13-14 minutes until the edges are golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
These cookies stay fresh in an airtight container for up to 1 week and can be frozen for longer storage.