Ingredients
2¼cupall-purpose flour,spoon & leveled
1tspbaking soda
1½tspcornstarch
½tspsalt
¾cupunsalted butter,1.5 sticks, melted and slightly cooled
¾cupbrown sugar,packed light
½cupgranulated sugar
1large egg,+ 1 egg yolk
2tsppure vanilla extract
¾cupbutterscotch chips
½cupReese’s Pieces
Preparation
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
Whisk in the egg, then the egg yolk.
Finally, whisk in the vanilla extract. The mixture will be thick.
Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be very soft, yet thick.
Fold in the chocolate chips.
Cover the dough and chill in the refrigerator for 3 hours or up to 2 to 3 days.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat oven to 325 degrees F.
Line two large baking sheets with parchment paper. Set aside.
Roll the dough into balls, about 3 tablespoons of dough each.
Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.
Place 8 balls of dough onto each cookie sheet. Press a few more Reese’s pieces on top of the dough balls.
Bake the cookies for 12 to 13 minutes. The cookies will look very soft and under baked.
They will continue to bake on the cookie sheet.
Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
