Ingredients
2½cupsall-purpose flour,spoon & leveled
1tspbaking soda
½tspsalt
1cupunsalted butter,softened to room temperature
1cupbrown sugar,spacked light
⅓cupgranulated sugar
2large eggs,at room temperature
1½cupscreamy peanut butter
2tsppure vanilla extract
1¼cupsReese’s Pieces
peanut butter, chocolate sauce, and/or ice cream,melted, toppings for serving
Preparation
Preheat oven to 350 degrees F. Lightly grease your oven-safe skillet.
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes.
Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add the peanut butter and vanilla, then mix on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the Reese’s Pieces. Dough will be thick and soft.
Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet.
Bake for 30 to 35 minutes or until puffed, browned on the sides, and lightly browned on top.
Allow the cookie to slightly cool in the pan set on a wire rack before digging in.
Serve with toppings. Cover leftovers and store in the refrigerator for up to 5 days.
