Stuffed Reese's Cookies

Ingredients

• 2 cups butter, cold and sliced
• 2 cups brown sugar
• 1 cup sugar
• 4 eggs
• 4 tsp vanilla
• 6½ cups flour
• ¼ cup cornstarch
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp kosher salt
• 4 cups chocolate chips
• 1 cup Reese's Pieces (for the dough)
• 32 Reese's Peanut Butter Cups, unwrapped
• About 2 lb Reese's Pieces, for rolling

Directions

1. Beat the butter, brown sugar, and sugar until super light and fluffy.
2. Add the eggs and vanilla and beat until combined.
3. In a separate bowl, whisk together the flour (gently stir, scoop and level the flour, do not pack), cornstarch, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the creamed mixture in three additions, mixing gently after each until almost combined.
5. Mix in the chocolate chips and one cup of Reese's Pieces by hand. Do not overmix!
6. Scoop or weigh the dough into 3 oz balls.
7. Flatten each ball, place a Reese's Peanut Butter Cup in the center, and wrap the dough around it to seal. Roll the cookie in Reese's Pieces, pressing them in gently.
8. Chill in a zip-top bag in the refrigerator at least 24 hours.
9. Preheat the oven to 350°F. Place chilled dough balls on baking trays, 6 per tray.
10. Bake 12–14 minutes.
11. Let sit on the trays 10 minutes, then move to a wire rack to cool.

Catie's note: No brown sugar? Use 3 cups sugar plus 3 Tbsp molasses in place of both sugars.