Instructions

• Preheat the oven to 350°F. Line one or more baking sheets with silicone baking mats or parchment paper and set a wire cooling rack nearby.
• In the bowl of a stand mixer or a large mixing bowl with an electric hand mixer, beat together 1 1/2 cups creamy peanut butter, 1 cup softened butter, 1 cup packed brown sugar, and 1 cup granulated sugar until the mixture is smooth and creamy.
• Add 2 eggs and 1 tsp vanilla extract to the bowl and beat until fully incorporated and the batter is smooth.
• In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking soda, and 1/2 tsp salt. (If using Maldon sea salt flakes, fold them in later as a finishing sprinkle rather than mixing into the dry ingredients.)
• Add the dry ingredients to the wet ingredients and mix on low speed (or stir with a spatula) until just combined. Do not overmix.
• Fold in 1–2 cups Reese’s Pieces and any desired mix-ins: 1/2–1 cup chocolate chips, 1/2–1 cup peanut butter chips, and/or 1/2 cup peanuts. Mix until evenly distributed.
• Use a 2-tablespoon scoop or two tablespoons to portion dough. Place scoops about 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven for 12–14 minutes, until the edges are set and just beginning to turn golden (centers may look slightly soft).
• Remove the baking sheet from the oven and let the cookies cool on the baking sheet set on the wire rack for at least 5 minutes. If desired, sprinkle a few Maldon sea salt flakes on top while warm.
• Transfer cookies to the wire rack to cool further or serve warm. Yield: approximately three dozen cookies.