PIECES BAKERY RECIPES

Steps:

• Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
• In the bowl of a stand mixer, cream together the cubed butter, brown sugar and granulated sugar with the paddle attachment for 30 seconds on low speed. Increase speed to medium and beat for another 30 seconds, then increase to medium-high speed and beat for another 30 seconds until mixture is creamy and smooth. Beat in the eggs, one at a time, followed by the vanilla extract and peanut butter, scraping down the sides and bottom of the bowl as needed.
• Add in the cornstarch, baking soda, salt, cake flour, and all-purpose flour and mix on low speed until just combined. Fold in the peanut butter chips and Reese's Pieces candies by hand until fully incorporated.
• Using a digital kitchen scale for accuracy, weigh out 6 ounces of cookie dough in a loose, rough textured ball. I like to make my cookie dough balls kind of tall as well. You do not want the dough balls to be smooth and compacted. Place on the baking sheet. Repeat with remaining dough balls, staggering on the baking sheet at least 3" apart from one another, and only placing 4 dough balls per baking sheet.
• Bake one baking sheet at a time in the center rack of the oven for 10-13 minutes or until the tops are light golden brown and the exterior is dry and dull looking. Centers will be slightly underdone and gooey; this is okay and the cookies will finish cooking some once removed from the oven. Let stand on the baking sheets for at least 30 minutes before serving; the cookies are very delicate and fragile once removed from the oven and need time to set before being moved.

Steps:

• Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
• In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
• Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.