2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/2 cups granulated sugar
1 cup smooth peanut butter
1 cup brown sugar
1/2 cup (4 ounces) unsalted butter, at room temperature
2 tablespoons vegetable oil
3/4 teaspoon vanilla extract
2 cups milk chocolate chips
36 small chocolate-coated peanut butter cups, unwrapped
72 candy eyes
You can make these cookies ahead of time and store in an air-tight container for up to 3 days.
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