Design Eat Repeat

1 Preheat oven to 350℉.
2 In a large microwave-safe bowl, melt the unsalted butter [adjustable](½ cup, i.e. 1 stick)[/adjustable] for 45-60 seconds until melted. I recommend covering your bowl with a paper towel to prevent splattering.
3 Add light brown sugar [adjustable](½ cup) and granulated sugar (½ cup)[/adjustable] and mix until combined. 
9 Mix in eggs (1 whole egg + 1 extra yolk) and vanilla extract [adjustable](2 teaspoons). Stir in creamy peanut butter (½ cup)[/adjustable].
4 Mix in baking soda ([adjustable]¾ teaspoon), baking powder (¼ teaspoon), and salt (½ teaspoon)[/adjustable].
10 Add all-purpose flour [adjustable](1 ¼ cups)[/adjustable] and mix until all the flour disappears into the dough.
5 Lastly, mix in semi-sweet chocolate chips [adjustable]½ cup) and Reese's Pieces (½ cup)[/adjustable].
6 Line a baking sheet with parchment paper. Scoop dough into 4-tablespoon sized scoops. If desired, press a couple extra Reese's Pieces onto the top of the cookies.
7 Bake at 350℉ for 10-12 minutes, or until edges are lightly golden brown.
8 Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 15-20 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.