BAKE | GIANT REESE'S PIECES COOKIES

I've had this bag of Reese's pieces for a while now. And I finally found a home for them in these giant Reese's pieces cookies! We mixed these up on Wednesday along with these giant pumpkin chocolate chip cookies, and I put them in the fridge until I baked them all on Saturday. These were a big hit at our church bake sale since we were the only ones who baked anything peanut buttery. Also, Reese's pieces are naturally fall colors. What could be more perfect? 

xoxo, allison & traci

Adapted from Sally's Baking Addiction

Ingredients

• 4 1/2 cup all-purpose flour
• 2 tsp baking soda
• 3 tsp cornstarch
• 1 tsp salt
• 1 1/2 cup (3 sticks) unsalted butter, melted
• 1 1/2 cup light brown sugar, loosely packed
• 1 cup granulated sugar
• 2 large egg + 2 egg yolk
• 4 teaspoons vanilla extract
• 1 (15 oz) bag of Reese's Pieces

1. In a large bowl, mix flour, baking soda, cornstarch and salt. 
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together. Whisk in the eggs, then the egg yolks. Mix in the vanilla. 
3. Pour the wet ingredients into the dry ingredients and mix together. Fold in Reese's Pieces. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
5. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. 
6. Using a cookie scoop, roll 2 and 1/2 scoops into balls. Put 6 balls of dough onto each cookie sheet and smoosh down slightly with your palm. To make them look extra pretty, press a few more Reese's pieces on top of the dough balls. Bake the cookies for 12-13 minutes until edges are brown. (The cookies will look very soft and underbaked, but they will continue to bake on the cookie sheet.) Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
7. Cookies stay soft and fresh for 7 whole days at room temperature. Rolled cookie dough may be frozen up to three months.