Giant Reese’s Pieces Chocolate Chip Cookies

Yield: 18 giant cookies

Prep Time: 5 minutes

Tessa Arias Giant Reese's Pieces Chocolate Chip Cookies are thick, chewy, chunky, and soft. Another incredible combination of peanut butter and chocolate! [caption id="attachment_1635" align="aligncenter" width="533"] Giant Reese's Pieces Chocolate Chip Cookies[/caption]...
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25 Responses to “Giant Reese’s Pieces Chocolate Chip Cookies”

  1. #
    Julie @ Table for Two — March 15, 2013 at 5:49 am

    these cookies look SO SO soft! they’re my FAVORITE type of cookie and you adorned them with my favorite candy 🙂 looking awesome, Tessa!!

  2. #
    Tieghan — March 15, 2013 at 6:08 am

    These look so soft and I love reeses pieces! I want to make these today!

  3. #
    Diane @ Vintage Zest — March 15, 2013 at 7:32 am

    I don’t know if this is a silly question, but since I cook for only myself, I don’t like making a huge batch of cookies for just me. I know that I can freeze cookies after they are baked. However, I would prefer to freeze a dough and then either slice and bake as I would want a cookie, or in this case use a ball for a freshly baked cookie. Do you think this would be a good recipe for freezing? If not, are there other ones that you could recommend from your recipe collection? Thanks!

    • #
      Tessa — March 15, 2013 at 8:01 am

      I definitely froze at least half of the balls of dough from this recipe. Most cookie dough recipes can be frozen just before they’re baked. I like to stick all the balls of dough I want to freeze on a small parchment lined baking sheet inside the freezer and freeze until the dough balls are hard. Then I’ll remove the dough balls to a resealable plastic bag. This way the dough doesn’t become stuck together in the freezer. Defrost at room temperature and bake per the recipe directions – you may need to add a minute or two to the baking time if the dough is still cold.

  4. #
    Theresa — March 15, 2013 at 10:18 am

    These look to. die. for. I love chocolate & PB together too. I will have to try these next time I’m in the mood for cookies!

  5. #
    Mimi @ Culinary Couture — March 15, 2013 at 10:30 am

    These look soooooooooo good!

  6. #

    Now those are some cookies! I love how they’re so big and studded with all of those tasty tidbits. I’m crazy about peanut butter and chocolate, so I know I’ll be wild about these. I think freezing half of the cookie dough balls is a fabulous idea. That would keep me from eating a half dozen a day, I think!

  7. #
    Rachel (teacher-chef) — March 16, 2013 at 5:45 am

    WOW – so thick and chewey and delicious looking, I have some reece’s lovers in my family who I know will LOVE these

  8. #
    Katrina @ In Katrina's Kitchen — March 16, 2013 at 6:05 am

    These look incredible! I need them in my life!!

  9. #
    Mercedes — March 16, 2013 at 7:47 am

    You had me at thick, chewy, chunky and soft! These look so fabulous!

  10. #
    Laura Dembowski — March 16, 2013 at 7:48 am

    I am reading The Fault in Our Stars right now. I am already so upset by it. I’m hoping for a happy ending but not holding my breath.

  11. #
    Caroline — March 16, 2013 at 4:46 pm

    These cookies are gorgeous! The texture looks perfect. I can’t wait to make these! I read the comment about freezing the dough balls…I love doing that too! It makes it so easy to have a few freshly baked cookies anytime you want. So happy to have found your site!

  12. #
    Tracey — March 16, 2013 at 4:59 pm

    I’ve been eagerly awaiting this recipe since you teased the cookies on Instagram – I can’t wait to try them!! You can never go wrong with chocolate and peanut butter, especially when Reese’s pieces are involved 🙂

  13. #
    Lauren — March 17, 2013 at 2:10 pm

    Oh my goodness these look decadent!! Absolutely must try!

  14. #
    Denise — March 18, 2013 at 12:04 am

    The cookies would be perfect for when you’re reading a book. :)) Please do try reading Hopeless by Colleen Hoover. It’s surprisingly good.

  15. #
    isabella — April 18, 2013 at 7:17 pm

    if you liked the fault in our stars, you should check out the author (john green) and his brother’s (hank green) video blog! (
    also, i am quite looking forward to trying out this recipe tomorrow =]

  16. #
    sandy — May 23, 2013 at 8:10 am

    Made these last night! ABSOLUTELY FABULOUS!!! I was worried that they were going to be too peanut-buttery and too rich, but it really is a perfect mix! They are so pretty to look at too! I’ll be making these again for a baby shower next weekend! Thanks for the recipe!

  17. #
    Elizabeth — August 3, 2013 at 7:12 pm

    Just made these tonight. We all loved them here in my household! The perfect texture, perfect indulgence of chocolate, peanut butter and candies. Thanks for such a great recipe!

  18. #
    Jubee — November 11, 2013 at 7:14 am

    Hi would love to try these cookies but we have a nut allergy in our house. Could I just leave out the peanut butter or do I need to replace it with something?
    thanks, great website,

  19. #
    Sarah — June 26, 2014 at 1:05 pm

    I don’t ever write reviews for anything, but I just made these cookies and they are killer!!! They might be the best thing I have ever made, and I cook for a living. Seriously good, no joke.

    • #
      Tessa — June 26, 2014 at 1:11 pm

      Wow, what a wonderful compliment! Thanks so much Sarah!!

  20. #
    Rach D — September 29, 2014 at 5:20 pm

    Found you on Pinterest! My kidlets & I decided to have a baking eve tonight & were searching out peanut butter cookies with chocolate in it…and yours came up 🙂
    They look so tasty!! Can smell them right now from the oven…a new follower 🙂
    (Rachael @ Diamonds in the Rough)

  21. #
    StacyS — October 20, 2014 at 3:51 pm

    Hey!!!! I just made these cookies and they are DE-LISH! Only thing I would change would be the amount of chocolate chips/reeeses. I would put HALF cup. I didnt have enough dough for a cup. Thanks!

  22. #
    Leslie — August 1, 2015 at 5:09 pm

    I JUST made these (literally… the 3rd batch is still in the oven!). They are easy to make and delicious. I made the recipe as written, including using 1 cup of each type of chip, and I didn’t find it too much, although I had to do a lot of mixing to get them all incorporated. Would probably have been easier if I added them 1 at a time and mixed in between. I used my retractable cookie (ice cream) scoop to scoop out the dough, and the back of my 1-cup measuring cup to flatten the cookies. I was tempted to leave the cookies in longer than when the edges turned golden, but I am glad I pulled them out as I think they would definitely have been overcooked. Mine are still warm, so not sure if they are a cookie that stays soft or not, but out of the oven they are AWESOME!! Highly recommend this recipe!!

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