Chocolate peanut butter Reese’s Pieces cookies

Instructions

1. Whisk the flour, cocoa powder, baking soda, baking powder and salt together until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the sugar until fluffy. Beat in egg and vanilla until just combined then on high speed beat in the peanut butter.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick. Fold in the Reese's Pieces and chocolate chips.
4. Cover dough tightly with plastic wrap and chill for 2 hours (and up to two days).
5. Remove cookie dough from the refrigerator and allow to sit at room temperature for about 15 minutes. If you've chilled the dough for longer than two hours, let sit for 20-25 min. until its easier to scoop out. Dough may be a little crumbly, just roll in hands to soften and it will pull together.
6. Preheat oven to 350°F.  Line two baking sheets with parchment paper and set aside. Once dough is ready, scoop and roll balls of dough, (about 11/2-2 tablespoons for each cookie) into balls. Place on the baking sheets and lightly press down. If you like you can sprinkle with a little flaky sea salt now or right as you remove them from the oven.
7. Bake the cookies for 9-11 minutes (depending on your stove). The baked cookies will be very soft when you remove them, so allow them to cool for at least 5 minutes on the cookie sheet before transferring them to a cooling rack to cook completely.
8. Cookies keep at room temperature in a sealed container for up to 5 days, and do surprisingly freeze very well for up to a month.