Tessa’s Recipe Rundown
Taste: Like a dream come true for my peanut butter + chocolate-loving heart.
Texture: Thick, chewy, chunky, and soft.
Ease: SO easy!
Appearance: I love how these cookies are speckled with little tidbits of bliss (peanut butter chips, chocolate chips, and Reese’s Pieces).
Pros: This recipe may very well become your new favorite cookie recipe!
Cons: None.
Would I make this again? I almost always have balls of this cookie dough in my freezer, ready for when I’m next craving these cookies.
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These Giant Reese’s Pieces Chocolate Chip Cookies are everything you could want in a single treat. It truly doesn’t get better than this
Chocolate + peanut butter. That’s a winning combination if there ever was one.
These cookies contain an obscene amount of the best mix-ins you could ask for: chocolate chips, peanut butter chips, and Reese’s Pieces.
They’re so big they look like they belong behind a bakery case display.
They’re slightly crunchy on the outside, soft yet chewy throughout, with oozing bits of chocolate in each bite. Pure heaven!
I hope you love these peanut butter-packed cookies as much as I do!
How to Make Giant Reese’s Pieces Chocolate Chip Cookies
How to Shape Giant Peanut Butter Cookies:
- To make them delightfully large, roll dough into 1/4-cup size balls, then flatten slightly before baking.
- The result is a cookie as big as your hand with the perfect amount of thickness.
- Use a1/4-cup (aka 4-Tablespoon) cookie scoopto make giant cookies.
- If you’d like to make regular-sized cookies instead, roll the dough into 2-tablespoon-sized balls and bake for about 10 to 12 minutes.
- Usethis medium-sized cookie scoop to make regular-sized cookies.
How to Avoid Dry Peanut Butter Cookies:
- Use a creamy peanut butter. I prefer Skippy. We haven’t tried this recipe using natural peanut butter.
- Be sure to measure your ingredients correctly – particularly flour.
- Flour is so easy to accidentally overmeasure, which can create cakey, dense, tough cookies that don’t spread.
- Measuring your dry ingredients accurately is one of the best ways to improve your baking.
- I’m a huge advocate for weighing ingredients. It’s a time-saver and ensures accuracy.
- Learn more about how to measure ingredients correctly, and why this is so important, in this post here.
How Long Do Giant Reese’s Pieces Chocolate Chip Cookies Stay Fresh?
These Giant Reese’s Pieces Chocolate Chip Cookies actually stay nice and soft for days after they’re baked. Store at room temperature in a ziptop bag or airtight container for three days.
Can I Freeze Peanut Butter Chocolate Chip Cookies?
Sometimes nothing compares to a cookie so fresh it’s still warm from the oven! This dough freezes wonderfully, so you can bake fresh cookies whenever the craving strikes. Get my tips on how to freeze cookie dough, and how to bake from frozen, here.
More Delicious Cookie Recipes:
- Bakery Style Chocolate Chip Cookies
- S’mores Cookies
- Peanut Butter Chocolate Chip Cookies
Also, if you’d like more tips on customizing your cookies to make them thick, thin, chewy, crispy, cakey, or soft, then check out my free Cookie Customization Guide here.
Step-by-Step Recipe Video:
Giant Reese’s Pieces Chocolate Chip Cookies
By: Tessa Arias
4.79 from 19 votes
Yield: 18 giant cookies
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Review Print
Bakery-quality Giant Reese's Pieces Chocolate Chip Cookies are thick, chewy, chunky, and soft, with a delightful amount of peanut butter mix-ins! An incredible combination of peanut butter and chocolate.
Ingredients
- 3 cups (381 grams) all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (135 grams) creamy peanut butter
- 1 cup (200 grams) packed light brown sugar
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1 tablespoon milk
- 1 tablespoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
- 1 cup (170 grams) peanut butter chips
- 1 cup (170 grams) Reese’s Pieces
Instructions
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl combine the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes. Add the eggs, milk, and vanilla and beat until combined.
On low speed, gradually add the flour mixture and beat until just combined. Add the chocolate chips, peanut butter chips, and Reese’s Pieces and beat until just combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.
Roll the dough into 1/4-cup balls and place on the prepared baking sheets. Flatten the dough balls into 1/2-inch thick disks.*
Bake for 12 to 15 minutes, or until the cookies are light golden brown at the edges. Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
Once portioned out and flattened slightly, the cookies can be frozen instead of baking straight away. Learn more about this, and how to bake from frozen, here.
*This post was originally published in 2013 and updated in 2023 withadditional recipe tips. Photos by Jess Larson.
