Peanut Butter Milk Chocolate Cookies

It's been about seven months since my last post and I think we can all agree that that is unacceptable. I think we can also all agree that you all need to go and make these cookies right this very second.

I adapted this recipe from the Baked cookbook. It's one of my favorite cookbooks. Like easily top 5. Also included in this list would be Momofuku Milk Bar and Martha Stewart Cookies. Anything by Martha is a classic and although I have some beef with M-dawg these days (she wouldn't take a selfie with me when I met her...), the girl knows how to bake.

I digress. 

These cookies are honestly inspirational. Each bite will bring you to an entirely new level of satisfaction and euphoria. So, in the words of Ellie Goulding, "what are you waiting for?" 

Luh me like you do.

Peanut Butter Milk Chocolate Cookies

Makes about 2 dozen

• 1 3/4 cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 1 Cup Salted Butter, softened, (Kerrygold prefered)
• 1 Cup Granulated Sugar, plus extra for sprinkling
• 1 Cup Light Brown Sugar, packed
• 2 Large Eggs, room temperature
• 1 Teaspoon Vanilla Extract
• 1 Cup Creamy Peanut Butter
• 1 1/2 Cups Milk Chocolate Chips
• 1 Bag of Mini Reese's Cups

Begin by whisking together your flour and baking soda in a small bowl. In a stand mixer, beat together the butter and the sugars till light and fluffy, about 3-5 minutes. Scrape down the sides and beat in the eggs one at a time. Mix in the vanilla. Carefully mix in the flour mixture on low speed. Scrape down the sides and mix in the chocolate chips. 

Refrigerate the dough for at least 24 hours. 48 hours is preferable and the dough will last for about 1-2 weeks in the fridge.

When you're ready to bake, preheat the oven to 375 degrees. Scoop the dough into balls about 1/4 cup large. Place on a baking sheet 2 inches apart. Press down the tops of the cookies (but don't flatten them completely!) Sprinkle the tops with sugar and bake for 10-12 minutes. They should be golden brown around the edges and cracked on top. 

When you remove the cookies from the oven, press a few mini Reese's Cups into the tops of them. Let them cool for about 10 minutes before devouring.