Ingredients
Scale
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 cup vegetable shortening
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups Reese’s Pieces
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large bowl, cream sugars and shortening until light and fluffy. I did this by hand but a hand or stand mixer would work too. Mix in the eggs and vanilla.
- Add the flour, baking soda, and salt. Mix until the dough is combined. Stir in the Reese’s Pieces.
- Using a regular sized ice cream scoop, scoop batter onto the prepared pan. Bake cookies for 15-18 minutes until light golden brown and flattened slightly. Serve warm or allow to cool on the trays. Cookies may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.
Notes
Recipe adapted from Pinch of Yum
- Prep Time: 10 minutes
- Cook Time: 18 minutes