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 a 1/4-cup (aka 4-Tablespoon) cookie scoop to 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.
- Use this 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
- Soft & Chewy Sugar Cookies
- S’mores Cookies
- Peanut Butter Chocolate Chip Cookies
- Black & White Chipper Cookies
- Soft & Chewy M&M 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
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.
Recipe Notes
*This post was originally published in 2013 and updated in 2023 with additional recipe tips. Photos by Jess Larson.
These are really good cookies. I make these often
I JUST made these (literally… the 3rd batch is still in the oven!). They are easy to make and delicious. I made the recipe as written, including using 1 cup of each type of chip, and I didn’t find it too much, although I had to do a lot of mixing to get them all incorporated. Would probably have been easier if I added them 1 at a time and mixed in between. I used my retractable cookie (ice cream) scoop to scoop out the dough, and the back of my 1-cup measuring cup to flatten the cookies. I was tempted to leave the cookies in longer than when the edges turned golden, but I am glad I pulled them out as I think they would definitely have been overcooked. Mine are still warm, so not sure if they are a cookie that stays soft or not, but out of the oven they are AWESOME!! Highly recommend this recipe!!
Hey!!!! I just made these cookies and they are DE-LISH! Only thing I would change would be the amount of chocolate chips/reeeses. I would put HALF cup. I didnt have enough dough for a cup. Thanks!
Found you on Pinterest! My kidlets & I decided to have a baking eve tonight & were searching out peanut butter cookies with chocolate in it…and yours came up 🙂
They look so tasty!! Can smell them right now from the oven…a new follower 🙂
(Rachael @ Diamonds in the Rough)
I don’t ever write reviews for anything, but I just made these cookies and they are killer!!! They might be the best thing I have ever made, and I cook for a living. Seriously good, no joke.
Wow, what a wonderful compliment! Thanks so much Sarah!!
Hi would love to try these cookies but we have a nut allergy in our house. Could I just leave out the peanut butter or do I need to replace it with something?
thanks, great website,
Just made these tonight. We all loved them here in my household! The perfect texture, perfect indulgence of chocolate, peanut butter and candies. Thanks for such a great recipe!
Made these last night! ABSOLUTELY FABULOUS!!! I was worried that they were going to be too peanut-buttery and too rich, but it really is a perfect mix! They are so pretty to look at too! I’ll be making these again for a baby shower next weekend! Thanks for the recipe!
hey!
if you liked the fault in our stars, you should check out the author (john green) and his brother’s (hank green) video blog! (youtube.com/vlogbrothers)
also, i am quite looking forward to trying out this recipe tomorrow =]
The cookies would be perfect for when you’re reading a book. :)) Please do try reading Hopeless by Colleen Hoover. It’s surprisingly good.
Oh my goodness these look decadent!! Absolutely must try!
I’ve been eagerly awaiting this recipe since you teased the cookies on Instagram – I can’t wait to try them!! You can never go wrong with chocolate and peanut butter, especially when Reese’s pieces are involved 🙂