Preheat oven to 350°F and line baking sheets with parchment paper.
Add peanut butter, egg, both sugars, and baking soda in a bowl and mix with a hand mixer until well blended but not light and fluffy, about 1-2 minutes. Stir in chips and mini Reese’s cups.
Scoop 2” cookie scoop sized balls of dough onto baking sheet, or simply divide the dough into 8 portions. Roll into balls and place them 2 inches apart on prepared baking sheets.
Bake 11-14 minutes until the edge are a golden brown and the centers have puffed and no longer look doughy. Let them cool on the cookie sheet before removing.
Try not to eat them all in one sitting.
Notes
Flavor Tips – Because I use Jiff peanut butter, I do not add any additional salt. If your peanut butter does not have salt, add ¼ teaspoon kosher salt prior to creaming.Substitutions - This recipe will not yield the same results with natural peanut butter. You can, however, use crunchy peanut butter for a little texture as long as it is a no-stir peanut butter. Storage – Store these cookies at room temperature for up to a week or in the freezer for several months. I prefer to freeze the baked cookies because the dough can get a bit crumbly when frozen.