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.
Hi! Can I use 1/2 bread flour and 1/2 AP flour in this recipe?
Hi Brittani! We haven’t tried that with this recipe, but that should definitely work just fine! Let us know how it goes 🙂
I made these cookies today and they are delicious!
Thank you Tessa for sharing !!!
Super creamy and yummy cookies! Love making these but they never last long!
I made these to bring to a Halloween get together. My roommate is gluten free, so I subbed one to one gluten free flour, and these came out amazing. They are so soft and chewy with the perfect little crunch on the outside. Delicious peanut butter taste, and festive with the fall colored Reese’s Pieces.
Wonderful! So happy to hear your substitute worked perfectly and that they were such a hit! Thanks for sharing 🙂
We love these cookies in our house! However, I have the same problem as Maureen… my dough turns out super crumbly. I don’t over mix and I follow everything to a T. Thoughts?
Hi Jeannelle! So glad to hear how much you love these cookies 🙂 I’m thinking your crumbly dough could be due to either not using a digital scale to measure the ingredients or possibly the type of peanut butter used. Would you be able to share the brand and type? Some ingredients also don’t like to play “nice” either lol, like the Reese’s Pieces which are a little larger and more slippery than chocolate chips.
Hi Emily! I use Jif creamy peanut butter, but I’m thinking it may be the amount of flour is slightly off. I don’t use a scale, just a measuring cup. Thank you!
Do you have a suggestion for substituting the Reese’s pieces? Sadly you can’t get them where I live 🙁 thanks!:)
Hmmm I’m not sure! If you have any type of peanut butter/chocolate candy pieces, it should work ok! Maybe peanut butter m&m’s? Not quite the same taste, but they’d still be delicious!
HOLY COW!!! Or HOLY PEANUT BUTTER?!?!? So I knew with these ingredients, these cookies had to be good. Good is an understatment. These cookies are phenomenal. Every bit has a chocolate chip, PB chip, AND Reese’s Pieces. They are soft and chewy…and they are SO big that I could almost not finish one. My husband had no trouble finishing three though!!
haha!! I’m so happy these were a hit! They’re full of peanut butter and chocolate for SURE (the best combination, in my opinion) 🙂
I made these cookies twice. First time didn’t have peanut butter chips so I used some mini peanut butter cups they were a hit with my son. The second batch I followed the recipe and they were just as delicious!
Love all your recipes
I was in in the mood for something peanut butter, and I remembered that I had saved this recipe, and I knew this is the one I wanted to make. These are divine!!
Yay! So glad you loved these cookies!
Unreal recipe! Weighed everything so definitely got the best results that way. Mixed and baked perfectly. I think the milk helps keep it from crumbling. Delicious flavor and texture!
So glad you enjoyed these cookies!
These are fabulous! Perfect mix of chocolate and peanut butter – I’ve made them so many times, they’re always a crowd pleaser!
I love your recipes, please share more