Directions

In a stand mixer bowl fitted with a paddle attachment, combine butter, peanut butter, granulated sugar, and brown sugar. Beat on high for 3 minutes until the mixture is light and fluffy. In a separate bowl, whisk together flour, baking soda, salt, baking powder, and nutmeg, then set aside. Scrape the mixer bowl and add eggs and egg yolk one at a time, mixing well after each addition, followed by the vanilla. With the mixer on low, gradually incorporate the dry ingredients until just a few flour streaks remain, then scrape the bowl and remove it from the mixer.

Fold in chocolate chips and candies by hand using a wooden spoon or rubber spatula, ensuring any dry dough at the bottom is mixed in. Cover the bowl and chill the dough for at least 1 hour, or up to 3 days. When ready to bake, preheat the oven to 350°F. Roll the dough into balls and place them on a parchment-lined sheet pan, spacing them evenly. Optionally, press extra candies and chocolate chips onto the dough balls before baking, and add candy eyeballs after baking.

Bake for 11 to 13 minutes, until the edges are golden brown. If the centers appear underbaked, that's fine; they will continue to cook on the sheet pan. After baking, press candy eyeballs onto the cookies and sprinkle with flaky sea salt if desired. Allow the cookies to cool sufficiently to avoid breaking, then serve warm or store in an airtight container for 3 to 5 days.