1/2c (115g) softened, unsalted butter

1/2c (100g) granulated sugar

1/2c (100g) brown sugar

1/2c (150g) Chunky peanut butter

1 egg

2 tsp vanilla extract or 1 tsp vanilla paste

1c (150g) all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/2c frozen mini–Reese’s PB cups

1 Heath bar, chopped

1. Cream the butter and sugars for about 5 minutes using a hand mixer or stand mixer.

2. Add PB, then egg, then vanilla. Combine.

3. Combine dry ingredients to the PB mix.

4. Fold in the PB cups and chocolate bar.

5. Roll the dough into balls (I like to use an ice cream scoop) and place on a parchment-lined or greased baking tray. Mine were slightly bigger than golf balls.

6. Refrigerate the dough for 10 minutes and preheat the oven to 375F.

7. Bake 12-15 minutes. Larger cookies take 14-15 minutes, golf ball size take 11-12.

8. Let cool on the pan for 10 minutes.