Reese's Pieces Peanut Butter Cookies

Ok, So I shouldn't even be posting these right now, cuz I can't even eat them right now!  But my cord that transfers my pics from my camera to my computer is broken so I can't post any of my new recipes that are super yummy and healthy!  I actually made these months ago and just haven't posted them yet.  But now that fall is coming on strong right now, these cookies are perfect to post, and perfect to eat!  Peanut Butter, need I say more?  A peanut Butter cookie with  chocolate chips AND Reese's Pieces all in one..... Heaven!  I seriously died over these!  So please enjoy them for me while I am once again in a Diet Challenge trying to get my self back in check like I do just about quarterly!  

And to be honest, I usually play with recipes and make them healthier by using whole wheat flour, and coconut oil, and all that good stuff.  But these, I just left alone, and ate them with no guilt, just cuz....

YIELD: about 26-28 medium-small cookies
PREP TIME: 10 minutes
COOK TIME: 8 minutes
TOTAL TIME: 18 minutes

INGREDIENTS:

1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 tsp salt
3/4 cup Reese's Pieces
3/4 cup semi-sweet chocolate chips

DIRECTIONS:

1.  Cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 4 minutes.
2.  Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
3.  Add the Reese's Pieces, chocolate chips, and blend until just incorporated.
Refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
4.  Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Spoon 2 Tblsp mounds onto baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes because cookies will firm up as they cool. They have slightly chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
5.  Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.