Prepare the Dough:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

Mix in the egg and vanilla extract until well combined.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in ¾ cup Reese’s Pieces, reserving the rest for topping.

Shape and Bake:

Roll dough into 1½-inch balls and place them 2 inches apart on the prepared baking sheet.

Gently press down each dough ball slightly and sprinkle the remaining Reese’s Pieces on top.

Bake for 10-12 minutes, or until edges are lightly golden. The centers will still be soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy!

These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.