Giant Reese’s Pieces Chocolate Chip Cookies

Giant Reese’s Pieces Chocolate Chip Cookies 3 cups all-purpose flour 1½ teaspoons baking soda ¾ teaspoon fine sea salt 1 stick (1/2 cup) unsalted butter, at room temperature ½ cup creamy peanut butter 1 cup packed light brown sugar ¾ cup granulated sugar 2 large eggs 1 tablespoon milk 1 tablespoon vanilla extract ¾ cup semisweet chocolate chips ¾ cup peanut butter chips 1 cup Reese's Pieces Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. In a mixing bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer (stand or hand), cream the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until completely combined. This step will take a couple minutes. Add the eggs, milk, and vanilla to the bowl and beat until well combined. Put mixer on low speed and gradually add the flour mixture, mixing until just combined. Add the chocolate chips, peanut butter chips, and Reese's Pieces and mix until evenly distributed. If needed, do this by hand with a spatula or large spoon if your mixer isn't strong enough for the thick dough. Roll the dough into ¼-cup balls and place on the prepared baking sheets, giving a couple of inches in between each. Flatten the dough balls into ½-inch thick disks. Bake for 12 to 15 minutes, or until the cookies are light golden brown at the edges (check at 12). Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature for 3-4 days.