Peanut Butter Boulders 🧡

There is no orange in this cookie, they are not citrus flavored, I promise.

These are big, fudgy, crisp on the outside, and crunchy from the Reese’s pieces. I don’t have much to say about these tasty bois, except that you should make them.

Happy Pride 🏳️‍🌈

Ingredients

• 8 oz Unsalted Butter, softened
• 7.5 oz Light Brown Sugar
• 3 oz Granulated White Sugar
• 2 Large Eggs
• 1 tbsp Vanilla Extract
• 4.5 oz Creamy Peanut Butter, JIF or Skippy brand
• 2 tsp Cornstarch
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tsp Diamond Crystal Kosher Salt
• 4.5 oz Cake Flour
• 9 oz All-Purpose Flour
• 12 oz Peanut Butter Chips
• 12 oz Reese's Pieces

Directions

1. Preheat oven to 375ºF. Line baking sheets with Parchment.
2. In mixer, cream sugars and butter until creamy and smooth, about two minutes. Beat in eggs one at a time. Follow with vanilla and Peanut Butter. Scrape down bowl as needed.
3. Add starch, baking soda, baking powder, salt, cake flour, and all-purpose flour, mixing on low speed until just combined. By hand, fold in chips and candies with a flexible spatula.
4. Chill in fridge for 1 hour.
5. Portion into 6oz roughly-textured vaguely round piles.
6. Chill for 15 in freezer, then place piles on baking sheets, four to a sheet, and bake for 12-16 minutes until tops are light golden brown, dry, and matte.
7. Remove from oven and cool on baking sheets for at least 30 minutes. These cookies aren't set when they come out of the oven, and must be cooled completely before removing from the pan if you want them to hold together.