Thick, oversized peanut butter cookies loaded with peanut butter chips, Reese’s Pieces, chopped mini Reese’s peanut butter cups, and creamy peanut butter—these cookies are a peanut butter lover’s dream. Serve with a cold glass of milk for the perfect pairing.
After making several giant cookies this year, this version ranks among the favorites. Instead of sparingly adding chips, these cookies are packed with every peanut butter element imaginable. Each bite combines creamy peanut butter, crunchy pieces, chocolate, and salty-sweet contrast for a truly satisfying cookie.
I couldn’t stop at peanut butter chips—adding Reese’s Pieces and mini Reese’s cups was essential and became the highlight. Each bite delivers a mix of textures: smooth peanut butter, crisp chips, and chocolatey candies. Pair with milk and enjoy.
Whether this is your first time making one of these large cookies or you’re a repeat baker, follow these tips to get consistent results. The recipe is forgiving, but a few tricks make all the difference:
Tips for perfect giant peanut butter cookies:
- Preheat your oven to 410°F on the traditional (non-convection) setting. It might seem high, but this heat helps create a toasted exterior with a gooey center.
- No need to pre-mix dry ingredients separately—add them directly to the mixer and combine.
- Use cold eggs and cold butter for the best structure.
- Cream the butter and sugars thoroughly before adding eggs and vanilla to ensure proper texture.
- Use a smooth peanut butter like Skippy for best flavor; crunchy is fine if you prefer extra nut texture.
- Press the mix-ins slightly below the surface of the dough so they don’t burn during baking.
- Reserve a small amount of chips and candies to press on top of the dough balls for an attractive finish.
- Form dough balls about the size of a baseball. They should flatten slightly while baking; if they spread completely, your baking soda may be old.
- There’s no need to chill the dough—these cookies bake beautifully straight from the bowl.
The texture of these cookies differs from a classic peanut butter cookie. For large cookies I aim for a golden, slightly crisp exterior and a barely set, soft center. They will look a bit underbaked straight from the oven but will settle into a tender, gooey middle as they cool—this is the ideal outcome.
I hope you love these peanut butter cookies as much as we do. If you try the recipe, I’d love to see your results—tag @bakingwithblondie or use #bakingwithblondie on Instagram so I can see your bakes!
Happy Baking!
xo, Mandy
Get the Recipe:
Ultimate Peanut Butter Cookies
8
Giant Cookies
Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter, (I used Skippy)
- 2 large eggs, cold
- 1 teaspoon vanilla
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1 cup peanut butter chips
- 1 cup Reese’s Pieces
- 1 cup chopped mini Reese’s cups
Instructions
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Prep two large aluminum baking sheets with parchment paper and set aside.
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Preheat oven to 410°F (traditional setting).
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In a stand mixer fitted with a paddle attachment, beat the cold butter for 1 minute until light, then add both sugars and cream on high for 3 minutes until fluffy.
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Scrape the bowl, then add peanut butter and vanilla. Add eggs one at a time, mixing well between each addition.
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Add cornstarch, baking soda, salt, and flour. Mix on the lowest speed until just combined—do not overmix.
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Reserve about 1/8 cup of chips, Reese’s Pieces, and chopped cups to press on top of the dough. Gently fold the remaining mix-ins into the dough. Divide the dough into 8 baseball-sized balls and place four on each prepared sheet. Press the reserved toppings into the tops, keeping most mix-ins slightly below the dough surface to prevent burning.
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Bake for 9–10 minutes, until the edges are slightly golden and centers remain gooey. Let the cookies rest on the pan for 5 minutes, then transfer to a rack to cool. Enjoy!