Giant Reese’s Peanut Butter Cookies
These giant Reese’s peanut butter cookies are thick, soft, and packed with peanut butter flavor. Made with a rich peanut butter dough and loaded with chopped Reese’s cups and peanut butter chips, they bake up golden on the edges with a soft, chewy center. A must-make for any peanut butter lover.
INGREDIENTS FOR THIS REESE’S COOKIE RECIPE
Let’s take a look at the ingredients for these giant Reese’s peanut butter cookies! A lot of basic peanut butter cookie ingredients needed here – with the addition of chopped Reese’s and peanut butter chocolate chips.
- Butter: Butter adds rich flavor and helps create soft, chewy cookies. Make sure you’re using cool butter to keep these cookies super thick!
- Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. It helps the cookie dough spread, as well as set with distinct edges after cooling.
- Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. It helps keep giant cookies soft and gooey in the center, while also adding rich flavor. It also slightly limits spreading, which helps cookies stay nice and thick!
- Egg + Egg Yolk: The egg provides structure and moisture, while the extra yolk adds richness and makes the cookies super soft and chewy.
- Peanut Butter: Always the star of the show in peanut butter cookies! You can use creamy or chunky peanut butter – whichever you prefer.
- Vanilla Extract + Salt: Both add flavor and help enhance other flavors.
- All-Purpose Flour: Flour provides the main structure for these cookies – these can also be made gluten-free by switching 1:1 with gluten-free flour.
- Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy.
- Baking Soda + Baking Powder: Baking soda helps cookies spread and brown, while baking powder gives them lift and keeps them ultra thick.
- Peanut Butter Chocolate Chips: Adds layers of texture and bursts of extra peanut butter flavor throughout the cookie.
- Reese’s Peanut Butter Cups: Chopped Reese’s peanut butter cups add rich chocolate flavor and pockets of melty peanut butter throughout the cookies. Use a rough chop so you get visible chunks in every bite.
MORE GIANT COOKIE RECIPES YOU’LL LOVE:
- Giant Cookie Monster Cookies
- Giant Chocolate Cookies
- The Best Monster Cookie Recipe
- Giant M&M Cookies
- Giant Peanut Butter Cookies
TIPS FOR GIANT & CHUNKY COOKIES
- Cool Butter: Cool butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
- Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
- Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour! If you don’t have a scale, use the spoon-and-level method instead: spoon the flour into your measuring cup, then gently level it off with a knife.
- High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside.
- Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5 1/2 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
- No Food Scale? For giant, bakery-style cookies without a scale, use roughly ½ cup of dough per cookie, lightly packed. This gives you thick, oversized cookies with soft centers and chewy edges.
- Scoop, Weigh, Shape: Scoop dough, then weigh to 5 1/2 oz each. Do this before shaping so you don’t have to redo them. Roll into balls, pinch the dough, and space apart – they bake up big!
- Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This easy hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer if you can. For example, my oven beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
- Patience is Key: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least an hour to finish setting before enjoying.
Well, that’s a wrap – a few of my tried and true tips and tricks for baking the best Reese’s peanut butter cookies! These cookies are a guaranteed crowd-pleaser and so simple to make. Next time you’re craving something nutty and sweet, give these giant Reese’s cookies a try!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
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Giant Reese’s Peanut Butter Cookies
- Total Time: 25 minutes + 1 hour cooling
- Yield: 6 giant cookies 1x
Description
These giant Reese’s peanut butter cookies are thick, soft, and packed with peanut butter flavor. Made with a rich peanut butter dough and loaded with chopped Reese’s cups and peanut butter chips, they bake up golden on the edges with a soft, chewy center. A must-make for any peanut butter lover.
Ingredients
- 1/2 Cup Unsalted Butter (cool)
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/3 cup Peanut Butter (see notes)
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- 1 Tablespoon Corn Starch
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt (heaping)
- 3/4 Cup Chopped Reese’s Peanut Butter cups
- 1/2 cup Peanut Butter Baking Chips
Instructions
- Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Chop the Reese’s Cups: Roughly chop the Reese’s peanut butter cups, keeping the pieces fairly large so you get chunky bites throughout the cookies. Two regular-size Reese’s cups yield about ¼ cup chopped, and you’ll need about six Reese’s cups total for this recipe.
- Butter: Add cool, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add the brown sugar, granulated sugar, and peanut butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Reese’s + Peanut Butter Baking Chips: Add the peanut butter baking chips and chopped Reese’s – pulse the mixer until evenly distributed.
- Shaping the Dough: Scoop dough, then weigh to 5 1/2 oz each – or use roughly ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Shape into mounds, pinch the dough, and space apart – these bake up big! (see notes for a photo of what your dough mound should look like before baking.)
- Bake: Bake on middle rack for 12-14 minutes, depending on cookie size.
- Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least 1 hour to finish setting before enjoying.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
Notes
Shaped Cookie Dough: 
Peanut Butter: I do not recommend using natural peanut butter for this recipe, the oil ratio is higher and can mess with the texture of these cookies. I always use well-known peanut butter brands, like Jif or Skippy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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