Sift together the flour, baking soda, and baking powder.
Cream together the butter and peanut butter.
Add the sugar and brown sugar and mix until light and fluffy.
Add eggs 1 at a time and mix until combined.
Slowly add the flour and mix until well incorporated.
Stir in 2 cups of the Reese’s Pieces candy. (The ½ cup of the candies are for topping the cookies before baking)
Cover the cookie dough and refrigerate for 30 minutes.
Using a small cookie dough scoop or a tablespoon, scoop out dough, and drop onto the covered cookie sheet.
Using the heel of your hand, gently press down on the cookie dough. Then lightly press a few of the extra candies on top of the cookie dough.
Bake for 10 to 12 minutes, until the edges are lightly golden brown.
Allow cookies to rest for 1 to 2 minutes before removing cookies.
Chill the dough before you bake the cookies. This will help prevent spreading in the oven and will keep your cookies taller and fluffier.You can make the dough ahead of time and store it in the fridge for 2 to 4 days. You can also freeze it for up to 2 months. Thaw and cut as much as you need for a quick and easy prep without the mess when you are having guests over!Put a piece of bread in your container if you are storing on the counter after cooking. This will help keep your cookies moist and they will last longer.