Can't decide between a peanut butter or chocolate dessert? Delight party guests with REESE'S PIECES Chocolate Bar Peanut Butter Cookies — the perfect combination of REESE'S PIECES Minis and HERSHEY'S Milk Chocolate Bars, all wrapped up in a simple peanut butter cookie recipe. Perfect for packaging individually for point-of-sale displays.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Mix together butter, REESE'S Peanut Butter Sauce, granulated sugar and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, corn syrup and vanilla, mixing until fully incorporated. Blend together flour, baking soda, salt and dry instant vanilla pudding mix in large bowl. Gradually add to butter mixture, being careful not to over mix. Stir in REESE'S PIECES Minis and Chopped HERSHEY'S Milk Chocolate Bars. Using #50 scoop (1 oz), drop dough 2 inches apart on prepared sheet pans.
Bake 10 to 12 minutes* or just until set (do not over bake). Cool on pan 1 minute. Remove from sheet pans to wire rack. Cool completely.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.