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! This is a great recipe for beginner bakers and seasoned bakers alike.
Why You’ll Love This Recipe: This recipe is one of my all-time favorite cookies, and I’m sure any PB lovers out there will feel the same!!
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Obsessed with chocolate + peanut butter? Giant Reese’s Pieces Chocolate Chip Cookies are made for you!
These cookies contain an obscene amount of peanut butter and the best mix-ins you could ask for: chocolate chips, peanut butter chips, and Reese’s Pieces.
Their large size, soft and chewy texture, and mouthwatering appearance make these cookies look like they came out of a bakery display case.
Struggling with Flat or Dry Cookies?
My free guide shows you how to fix texture problems and bake cookies you’ll love.
They’re slightly crispy at the edges, soft and chewy throughout, with oozing bits of chocolate and PB in each bite. Heaven!
Sprinkle of Science
How to Make Giant Reese’s Pieces Chocolate Chip Cookies
What Type of Peanut Butter for Giant Reese’s Pieces Chocolate Chip Cookies?
I typically use a conventional creamy PB here, like Skippy. Natural peanut butter works great here, too, and will actually impart a stronger PB flavor – just be sure to stir it very well before using, so there are no oily pockets or dry bits. If using natural peanut butter, I like Kirkland Organic.
How to Avoid Dry Cookies
Be sure to measure your ingredients correctly, particularly the flour. Too much flour will create cakey, dry, dense, or tough cookies that don’t spread.
Measuring accurately is one of the best ways to improve your baking. Use a digital kitchen scale for best results (and fewer dishes!). If you don’t have one, use the spoon and level method.
What Type of Baking Sheet is Best?
I highly recommend using an aluminum half-sheet pan lined with parchment paper for baking cookies.
Never use dark-colored pans to bake cookies, as they tend to overly brown or even burn the bottoms of the cookies. Check out my experiments with baking pans in my Best (and WORST) Baking Pans post here.
How to Shape Giant Peanut Butter Cookies
To shape Giant Reese’s Pieces Chocolate Chip Cookies, roll the dough into 1/4-cup size balls using a 1/4-cup (aka 4-tablespoon) cookie scoop, then flatten slightly before baking (to encourage spread).
The result is a cookie as big as your hand with the perfect thickness!
Can I Make These Giant Reese’s Pieces Chocolate Chip Cookies Smaller?
Sure! If you’d like to make regular-sized cookies instead, roll the dough into 2-tablespoon-sized balls using a medium-sized cookie scoop and bake for about 10 to 12 minutes.
Do I Need to Chill This Cookie Dough?
No, you don’t have to. Baking straight away will yield delicious cookies.
If you have time, however, I do recommend chilling the Giant Reese’s Pieces Chocolate Chip Cookie dough overnight, covered well in the fridge. Here’s why:
- Chilling cookie dough is very similar to marinating meat – things just get so much better!
- The texture becomes chewier and thicker, and the flavor intensifies.
- Learn more about Why You Should Chill Your Cookie Dough here.
How to Store Giant Reese’s Pieces Chocolate Chip Cookies
Store cooled cookies at room temperature inside an airtight container for three days. Store with a tortilla to keep the cookies soft longer.
How to Make Reese’s Pieces Cookies Ahead of Time
To freeze this cookie dough, portion and flatten slightly, place on a parchment-lined baking sheet, and freeze until solid. Transfer the solid cookie dough discs to an airtight container and freeze for up to 6 weeks. Get my tips on how to freeze cookie dough, and how to bake from frozen, here.
More Delicious Cookie Recipes:
Giant Reese’s Pieces Chocolate Chip Cookies
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Ingredients
- 3 cups (381 grams) all-purpose flour*,
measured correctly - 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
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
This post was originally published in 2013 and has been updated with additional recipe tips. Photos by Jess Larson.
Thank you so much for sharing 🙂 I made these cookies this evening, followed the recipe and baked it to a T! I found that 12min was the best baking time to get the golden colour, with 13min the corners began to get darker (still nice colour on the bottom tho). I also froze 8 cookies so I can bake fresh ones, someday soon. I am shocked at myself for doing that, even more so because I am expecting in September. I guess I really want these freshly baked because they are so good! I can’t wait til my sister tries them too! Thanks again!
Hi Tessa for this recipe can I use A natural peanut butter?
I made these cookies tonight and I love the size of them! They look perfect! I wish they were just a bit sweeter (surprising considering all of the chocolate, peanut butter and reese’s pieces!) and they had a flour taste to them. I weighed everything out on my food scale and baked them for 15 minutes. They weren’t underbaked and I used my kitchenaid mixer to mix everything. I’m not sure what went wrong.
Has your flour expired, Shannon? That’s the only reason I can think of!
No, it is still good. The next day the cookies tasted much better. No trace of a flour taste anymore! I’m not sure what changed but they were really good!
If you love peanut butter, make them! I made a batch and my husband couldn’t stop raving about them. The texture is soft but firm enough to hold all the mix ins. This recipe will definitely be in my regular rotation.
I made this recipe yesterday, but used dark brown sugar instead because I bought the wrong kind. The cookies are so good! I think I will need to bake them a little shorter time because I prefer them softer. I didn’t make them super big, so I’ll have enough to share at work. So glad I made them regular size, these are super addictive! Will definitely make them again! Thanks Tessa!
Girl. You had me at peanut butter COOKIE with 1 cup (EACH) of PB Chips, Choco Chips -and- Reese’s Pieces . . . come on now!!! I’ve not made these yet, but I know they’re going to be incredible. Also . . . fashion mention: That goldenrod pants suit with the navy dots . . . not everyone could pull that off, but YOU do!! Sassy!!
Hi Tessa,
I wanted to make these for my daughter’s party and was wondering if you’ve tried these on a smaller scale. Any thoughts on smaller size and baking time?
I’ve made them in the GIANT size and they are delicious!
Thanks!
Jennifer
I made the dough tonight and am planning on cookie them tomorrow. The dough seems kind of dry and “crumbley”. It tastes amazing though. Did I do something wrong? Can I add anything to fix it before I bake them?
Hello! Do you think these could be made into a bar cookie??
These are amazing! I’ve made them several times. They are just like those awesome, thick cookies you get from a professional bakery!
So glad you’re enjoying the recipe, Sarah! Thanks for sharing xo
I’ve loved the chocolate chip cookies they are the perfect soft cookie. We love your cinnamon rolls and these were absolute perfection. Maybe you can give us a recepue for a good M&M cookie? Not a chocolate chip cookie base with m&ms or a dry sugar cookie with m&ms stuck in it. The ones you use to get st the bakery that were soft & thick
can we use natural peanut butter?