Peanut Butter Reese’s Cookies

1 cup soft butter
¼ cup vegetable oil
1 cup peanut butter
1 ¾  cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups chopped Reese’s Peanut Butter Cups
1 cup milk chocolate chips
3 oz. chopped milk chocolate bar

Cream butter, oil, peanut butter and brown sugar with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Stir in Butterfinger pieces, chocolate chips and chopped chocolate. Scoop out approximately 32 2” balls of dough. Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12+ min. Drizzle with Peanut Butter Fudge. Garnish with crumbled Reese’s Peanut Butter Cups.
Let set. Share! 

Peanut Butter Fudge 
½ cup semi sweet chocolate chips
¼ cup creamy peanut butter
2 Tablespoons butter
½ teaspoon vanilla extract
Dash of salt

Melt together chocolate chips, peanut butter, and butter.  Stir in vanilla extract and salt. Spoon into freezer strength Ziploc until ready to use. (Use while still warm or gently reheat in the microwave before drizzling.)