Giant Reese’s Pieces Chocolate Chip Cookies are thick, chewy, chunky, and soft. Another incredible combination of peanut butter and chocolate!
Remember when I mentioned I was reading The Fault in Our Stars last week? Well between then and now I fell in love with the characters, soaked my pillow in tears, and contemplated the meaning of life. Not to mention how unbelievably thankful and appreciative the book reminded me to be of my good health and the health of my friends and family. If you haven’t read the book yet, I’d definitely recommend it. Just get ready for an emotional roller coaster. I’m going to take a few of your guys’ book recommendations and download something onto my Kindle in the next few days. I’ll be sure to let you guys know what I think about the next book!
There’s nothing quite like curling up with a good book. However, the same could be said about a plate of cookies and a glass of cold milk. The simple pleasures in life. I mean, sure, what girl doesn’t dream about having Lisa Vanderpump’s closet? Most days, though, I’m satisfied with enjoying much more achievable things like the intoxicating combination of chocolate and peanut butter.
Taste: If you read my blog regularly you know I am obsessed with the combination of peanut butter and chocolate. For that reason these cookies are like a dream come true for me.
Texture: Thick, chewy, chunky, and soft.
Ease: Very easy. This dough is stuffed full of goodies so be sure to really pack the dough balls together so they retain their shape.
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!
Would I make this again? I saved half of my balls of dough for the freezer for when I’m craving these cookies next time.
How to make Giant Reese’s Pieces Chocolate Chip Cookies
Yield: 18 giant cookies
Prep Time: 5 minutes
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon milk
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese's Pieces
Preheat the oven to 350°F. Line baking sheets with parchment or silicone baking mats.
In a medium bowl combine the flour, baking soda, and salt.
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 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.
Adapted from Brown Eyed Baker
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