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
Units
Scale
- 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