Chocolate Chip Peanut Butter Cookies

Preheat oven to 375ºF.

Combine flour, baking soda and salt in a separate bowl.

In a large bowl, stir together the brown/white sugars, peanut butter and butter. (I didn’t use my mixer to make this batch of cookies. Just a spoon and some elbow grease!)

Once that is combined, add the milk, vanilla and eggs, stirring until completely combined.

Gradually add the dry ingredients, stirring until completely mixed,

Finally, add the chocolate chips and Reese’s pieces, stirring until combined.

Roll into 1 to 1 1/2 inch balls and place 2 inches apart on a cookie sheet.

Bake in a 375ºF oven for about 7-8 minutes, or until edges slightly brown. (I always take mine out before any browning begins. I like my cookies to be soft and chewy.)

Remove from the pan and let cool on a cooling rack. OR eat them right away while they are still warm/gooey and enjoy!

Cookies will keep in an airtight container for up to 4 days.

Final note: You can use either all creamy or all chunky peanut butter depending on what you like best. I had a bit of both so I just did half and half. Also, you can use any type of chocolate or candy depending on what is in your pantry or what you have a taste for!