Taste: If you read my blog regularly you know I am obsessed with the combination of peanut butter and chocolate. For that reason these cookies are like a dream come true for me. Texture: Thick, chewy, chunky, and soft. Ease: Very easy. This dough is stuffed full of goodies so be sure to really pack the dough balls together so they retain their shape. 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 saved half of my balls of dough for the freezer for when I’m craving these cookies next time.
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.
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.
To make them so big you 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. If you’d like to make regular sized cookies, roll the dough into 2-tablespoon sized balls and bake for about 10 to 12 minutes.
These Giant Reese’s Pieces Chocolate Chip Cookies actually stay nice and soft days after they’re baked. But sometimes nothing compares to a cookie so fresh it’s still warm from the oven. If you agree, this dough also freezes wonderfully too. Get my tips on how to freeze cookie dough here.
1stick (113 grams) unsalted butter, at room temperature
1/2cup(135 grams) creamy peanut butter
1cup(200 grams) packed light brown sugar
3/4cup(150 grams) granulated sugar
1cup(170 grams) semisweet chocolate chips
1cup(170 grams) peanut butter chips
1cup(170 grams) Reese’s Pieces
Preheat the oven to 350°F. Line baking sheets with parchment or silicone baking mats.
In a medium bowl combine the flour, baking soda, and salt.
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 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. (At this point the dough can be frozen.) 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.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
*This post was originally published in 2013 and updated with new photos, video, and weight measurements. Photos by Jess Larson.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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