Ingredients:

  • 1/2 cup (113g) Unsalted butter, softened to room temperature
  • 1/2 cup (130g) Creamy Peanut Butter
  • 1/2 cup (100g) Light brown sugar, packed
  • 1/4 cup (50g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 1/2 cups (190g) All-purpose flour
  • 3/4 tsp Baking soda
  • 1/2 tsp Sea salt
  • 3/4 cup (150g) Reese’s Pieces candies, divided
  • 1/2 cup (85g) Semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, creamy peanut butter, light brown sugar, and granulated white sugar using an electric hand mixer until light and fluffy, approximately 2–3 minutes.
  2. Add the room temperature egg and vanilla extract to the creamed mixture. Beat until fully incorporated and the mixture appears pale in color.
  3. Sift the all-purpose flour, baking soda, and sea salt directly into the bowl. Use a silicone spatula to fold the dry ingredients into the wet mixture until just combined. Fold in 1/2 cup of the Reese’s Pieces and the semi-sweet chocolate chips.
  4. Lightly grease a 10-inch cast-iron skillet with butter. Spread the cookie dough evenly into the skillet, smoothing the surface with a spatula. Press the remaining 1/4 cup of Reese’s Pieces into the top of the dough.
  5. Bake for 18–22 minutes. The edges should be golden brown while the center remains slightly soft to the touch. Allow the cookie to cool slightly in the skillet to firm up before serving.