E.T. Cookies

Prep Time:  5-10 minutes                 Baking Time: 12-15 minutes
Yield: 24 large cookies

Ingredients:

230 g (1 cup) unsalted butter, softened to room temperature
210 g (1 cup) dark brown sugar
210 g (1 cup) granulated sugar

2 large eggs, at room temperature
15 mL (1 tablespoon) pure vanilla extract
1 ½ cups (375 mL) smooth or crunchy peanut butter (not natural or light)

380 g (2 ½ cups) all-purpose flour
½ teaspoon (2.5 mL) baking soda
½ teaspoon (2.5 mL) salt

2 cups (500 mL) Reese’s Pieces candies, divided into 2 – 1 cup portions
Extra granulated sugar for coating

Method:

1. Beat together butter and sugars until smooth and fluffy – beat at medium speed for 3-4 minutes. Add eggs and vanilla. Continue to beat until mixture is light and fluffy.
2. Stir in peanut butter.
3. In a separate bowl, combine flour, baking soda, and salt.
4. Gradually stir into peanut butter mixture.
5. Stir in 1 cup of Reese’s Pieces candies. Save the rest for pressing into each cookie just before baking. Refrigerate for ½ hour before shaping the balls for cookies.
6. Ideally dough should be refrigerated for at least 24 hours. To make things easier, form the individual balls of dough prior to refrigerating (or freezing). Using approximately 60 g (about ¼ cup) of dough for each cookie, place balls of dough on greased or parchment paper-lined cookie sheets, or a large platter. Cover, and refrigerate until firm. Place in a freezer bag to keep them fresh until baking day.
7. At baking time: Preheat oven to 350 ⁰ F (180 ⁰ C). Remove dough balls from fridge. Let them come to room temperature (1/2 hour). Roll each ball in some granulated sugar. Slightly flatten each ball and press several  of the reserved Reese’s Pieces candies into each ball (10-12 candies for each cookie). Place on prepared cookie sheets.
8. Bake at 350⁰ F (180⁰ C) for 12-15 minutes, or until golden. Let cool on the baking sheet for a few minutes before moving them. ^[1]