Preheat your oven to 350°F (175°C). This step is crucial as it ensures that your cookies bake evenly.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
In a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Add the creamy peanut butter to the mixture and blend until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Gently fold in the semi-sweet chocolate chips and chopped Reese’s Peanut Butter Candies.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Scoop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes.
Remove the cookies from the oven and sprinkle with coarse salt if using. Allow them to cool before transferring to a cooling rack.
