|Big & Puffy Triple Peanut Butter Chocolate Cookies|
For the Cookies:
2C AP Flour
½t Baking Soda
1 Stick of Unsalted Butter, Browned & Cooled
6T Creamy Peanut Butter, Melted & Cooled
1C Brown Sugar
1 Egg + 1 Egg Yolk, Room Temperature
2t Vanilla Extract
1C Mini Reese’s Peanut Butter Cups, Roughly Chopped
½C Reese’s Pieces, Crushed
Granulated Sugar (for rolling the cookie dough in)
Fleur de Sel, For Sprinkling
Directions:1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Set them aside.
2. Add the peanut butter and browned butter into a microwave safe bowl, and heat in 30-second increments until just melted. Let the mixture cool completely.
3. To Make the Cookie Dough: Mix the flour and baking soda in a small bowl, and set it aside. In the bowl of a standing mixer, mix the cooled peanut butter-butter mixture with the sugars until they are combined. Add in the egg and egg yolk, one at a time, making sure each one is completely combined before adding the next. Add in the vanilla and milk. Gradually beat in the flour mixture until dough forms; it will look crumbly, but if you press it together, it will come together (using an ice cream scoop works great to make the dough balls, so that's what I would recommend). Beat in the chopped mini peanut butter cups and crushed reese's pieces. Scoop the dough into roughly ¼C balls (or I used a large ice cream scoop), and then roll the cookies into the granulated sugar, so that they have a sugar coating. Then, using your fingers, crimp the tops of the cookies to make them more jagged (this will make them look more homemade). Because the cookies are quite large, I only put 6 cookies per sheet tray, so that when they cook & spread, they will not touch each other. Sprinkle the tops of the cookie dough with a little of fleur de sel.
4. Bake the cookies in the preheated oven for 10-12 minutes (cook them for 5-6 minutes, then rotate the pan 180 degrees, and cook for another 5-6 minutes), until the edges are slightly brown and the centers are soft and puffy (do not over bake). Once baked, remove from the oven, and let the cookies cool for 5 minutes on the tray before placing them onto a cooling rack.
5. Let the cookies cool completely before eating and enjoy!