Giant Reese’s Pieces Chocolate Chip Cookies
Bakery-quality Giant Reese's Pieces Chocolate Chip Cookies are thick, chewy, chunky, and soft, with a delightful amount of peanut butter mix-ins! An incredible combination of peanut butter and chocolate - for real PB-lovers only!
Servings 18 giant cookies
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.
Video
Notes
*For best results, use bleached all-purpose flour like Gold Medal and ensure to measure your flour correctly or you may end up with super crumbly dough and dry cookies. If you use King Arthur All-Purpose Flour, reduce the amount by 2 tablespoons.
**If using natural peanut butter, it must be VERY well stirred until completely smooth. Natural peanut butter will create a stronger peanut butter flavor.
To freeze: Once portioned out and flattened slightly, the unbaked cookies can be frozen for up to 6 weeks. Learn more about freezing cookie dough and how to bake from frozen here.
Recipe Link
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