Halloween Peanut Butter Chocolate White Chocolate Chip Cookies

0 In the bowl of a stand mixer, combine the [wprm-ingredient text="1 cup unsalted butter, " uid="0"][wprm-ingredient text="1 cup granulated sugar" uid="1"] and [wprm-ingredient text="2/3 cup light brown sugar" uid="2"]. Beat for 3-4 minutes, until creamed and light.
1 Add [wprm-ingredient text="2 eggs" uid="3"] and [wprm-ingredient text="2 teaspoons pure vanilla extract" uid="4"], and mix well.
2 Next, sprinkle in [wprm-ingredient text="2 cups all-purpose flour" uid="5"], [wprm-ingredient text="2/3 cup dark cocoa powder" uid="6"], [wprm-ingredient text="1 teaspoon baking soda" uid="7"] and [wprm-ingredient text="¼ teaspoon salt" uid="8"] to the other mixture and mix on low speed, just until combined.
3 In a separate bowl, combine the [wprm-ingredient text="¾ cup semisweet chocolate chips" uid="9"], [wprm-ingredient text="½ cup peanut butter chips" uid="10"], [wprm-ingredient text="½ cup white chocolate chips" uid="11"] and [wprm-ingredient text="¾ cup Reese's Pieces" uid="12"]. Give them a quick sir so they’re evenly distributed.
4 Mix in 2 cups of the chips into the cookie batter, and place the remaining chips aside in reserve. (You’ll use them later!)
5 Refrigerate 30-60 minutes. This dough is extremely soft, so refrigerating it will give it some time to firm up and not melt in your hands.
6 When the batter has finished chilling, preheat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
7 Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands.
8 Once the dough is shaped, place the balls on the prepared baking sheet about 2” apart.
9 Press a few of the reserved chocolate and peanut butter chips into the top of each cookie.
10 When all the cookies are on the baking sheet, bake for 8-11 minutes, until set. Do not overbake.
11 Transfer to a wire rack to cool completely, then enjoy with a glass of your favorite milk!