Soften butter and ensure eggs are room temperature.
Preheat oven to 375 degrees, and line baking sheets with parchment paper.In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Cream together the softened butter, sugars, and vanilla in a large bowl. Add the eggs and beat until just incorporated. Let the cookie batter rest while you gather the Reese's Pieces and baking chips, about 5 minutes.
Beat the batter for another 30 seconds. Slowly stir in the flour mixture until just combined, ensuring the bottom and sides of the bowl have been scraped down.
Fold in the peanut butter and white chocolate chips and the Reese's Pieces with a spatula or wooden spoon. Reserve some of each to press into the top of each cookie just after they come out of the oven.
Using a heaping medium cookie scoop or 2 tablespoons, make golf ball sized clumps of cookie dough and roll each one into a ball. Leave about 2-3 inches in between each cookie.
Bake for 9-12 minutes, or until just starting to turn golden brown, but still just set in the middle. Be careful not to over bake. Press a few Reese's Pieces and baking chips into the top of each cookie for that "bakery" fresh look. Let the cookies cool on the baking sheet for roughly 5 minutes, then transfer to wire racks to finish cooling. Store in a resealable bag or air tight container for up to 4 days.
*You can omit or add any baking morsels or chocolate you would like for this recipe. The cookie dough itself is not peanut butter but the peanut butter chips and Reese's Pieces make these cookies taste very peanut buttery.
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