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1
Preheat oven to 375u00b0F.
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2
Combine flour, baking soda and salt in a separate bowl.
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3
In a large bowl, stir together the brown/white sugars, peanut butter and butter. (I didn't use my mixer to make this batch of cookies. Just a spoon and some elbow grease!)
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4
Once that is combined, add the milk, vanilla and eggs, stirring until completely combined.
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5
Gradually add the dry ingredients, stirring until completely mixed,
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6
Finally, add the chocolate chips and Reese's pieces, stirring until combined.
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7
Roll into 1 to 1 1/2 inch balls and place 2 inches apart on a cookie sheet.
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8
Bake in a 375u00b0F oven for about 7-8 minutes, or until edges slightly brown. (I always take mine out before any browning begins. I like my cookies to be soft and chewy.)
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9
Remove from the pan and let cool on a cooling rack. OR eat them right away while they are still warm/gooey and enjoy!
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10
Cookies will keep in an airtight container for up to 4 days.
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11
Final note: You can use either all creamy or all chunky peanut butter depending on what you like best. I had a bit of both so I just did half and half. Also, you can use any type of chocolate or candy depending on what is in your pantry or what you have a taste for!
