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.
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?