Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 sticks (8 ounces) unsalted butter (at room temperature)
• 1 cup + 2 tbsp light brown sugar (packed)
• 1/2 cup granulated sugar
• 2 tsp vanilla
• 2 large eggs (at room temperature)
• 1 cup white chocolate chips
• 1 cup peanut butter chips
• 1/2 cup Reese's Pieces (used minis but full-sized are ok, too)

Directions:

• Preheat oven to 375F.
• Line 2 large baking sheets with parchment paper & set aside.
• In a medium sized bowl whisk together the flour, baking soda & sea salt; set aside.
• Add the sugars, vanilla & butter to a large bowl and whisk until light & fluffy; about 2 minutes (I recommend using a mixer if you have one).
• Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined.
• Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds.
• Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear.
• Fold in white chocolate, peanut butter chips & Reese's Pieces.
• Roll 3 tbsp sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup)
• Place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading).
• Continue this process until all the dough has been rolled.
• Place baking sheets in preheated oven and bake for 11 mins, or until golden at the edges but still soft in the middle.
• Let cookies cool for 5 mins on the sheet before transferring to a wire wrack to cool completely.