Since Fall in Texas means temperatures varying from 70-99 from one day to the next, it can be a bit of a challenge to get into the seasonal spirit. Cue the colors to get me in the mood! Reese's Pieces are the perfect mix of fall colors. Against a backdrop of peanut butter cookie dough, I am already feeling more like I'm ready to cozy up as the weather cools down. These cookies are delicious! The dough can be frozen and baked later if you're like me and love cookies warm from the oven. The addition of chocolate chunks means puddles of chocolate in the peanutty cookie with the crunch of the mini Reese's Pieces and flaky sea salt, these are cookies you will want to make again and again.
Peanut Butter Chocolate Chunk Reese's & Sea Salt Cookies
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
2/3 cup creamy peanut butter
1 tsp vanilla
2 Tablespoons whole milk
1 tsp baking soda
1 3/4 cup AP flour
1/2 tsp good sea salt (fleur de sel or Maldon flakes), plus more for topping
1/2 cup chocolate chunks
1/2 cup mini Reese's Pieces
With an electric mixer beat the butter and both sugars together until light and fluffy, then add in the peanut butter and mix well. Add in the egg and beat well. Add in the vanilla and milk. In a separate bowl mix together the flour, salt and baking soda. Slowly add it to the rest of the ingredients and then stop. Do not over mix once the flour is in. Fold in the chocolate chunks and mini Reese's Pieces. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 375 degrees F. Line baking sheets with a silpat or parchment paper. Place rounded scoops of dough evenly spaced on your prepared sheet pan. Top with a few flakes of sea salt and bake until puffed and light golden brown, 8-11 minutes.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.