These Giant Reese’s Pieces Chocolate Chip Cookies are everything you could want in a single treat. It truly doesn’t get better than this.
Chocolate + peanut butter. That’s a winning combination if there ever was one.
An obscene amount of the best mix-ins you could ask for: chocolate chips, peanut butter chips, and Reese’s Pieces.
They’re so big they look like they belong behind a bakery case display. They’re slightly crunchy on the outside, soft yet chewy throughout, with oozing bits of chocolate in each bite.
To make them so big you roll dough into 1/4-cup size balls, then flatten slightly before baking. The result is a cookie as big as your hand with the perfect amount of thickness. If you’d like to make regular sized cookies, roll the dough into 2-tablespoon sized balls and bake for about 10 to 12 minutes.
These Giant Reese’s Pieces Chocolate Chip Cookies actually stay nice and soft days after they’re baked. But sometimes nothing compares to a cookie so fresh it’s still warm from the oven. If you agree, this dough also freezes wonderfully too. Get my tips on how to freeze cookie dough here.
More Chocolate Chip Cookie Recipes:
Also, if you’d like more tips on customizing your cookies to make them thick, thin, chewy, crispy, cakey, or soft, then check out my free Cookie Customization Guide here.
Step by step recipe video:
- 3 cups (381 grams) all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at 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
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. (At this point the dough can be frozen.
) 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.
*This post was originally published in 2013 and updated with new photos, video, and weight measurements. Photos by Jess Larson.