Meet a cookie the size of your head…
Have you ever made a big giant cookie before? And not a chocolate chip cookie pizza or a chocolate chip cookie cake. I’m talking about one REALLY ENORMOUS cookie meant for one person. Two people if you’re willing to share. 😉
This cookie is giant. Completely ridiculous. Over the top. The recipe is reduced down from my peanut butter cookies recipe—only 2 Tablespoons of this, 2 Tablespoons of that. This recipe can easily be divided into 4 smaller peanut butter cookies, but reduce the baking time to about 9-10 minutes.
The only tricky part, if I can even call it that, is the egg and you may remember this if you’ve ever tried my one giant monster cookie or one giant double chocolate cookie. 1 egg is simply too much, so only use SOME of it. Crack 1 egg, beat it, then use 2 Tablespoons of the beaten egg. (Add the rest to your scrambled eggs the next morning!) Don’t use just the egg yolk or just the egg white in this cookie.
The dough comes together in just 1 bowl. Easy clean up!
After the cookie comes out of the oven, place a few Reese’s Pieces on top. This is completely optional and purely for looks. But while you’re at it, grab an extra box or bag and make this Reese’s peanut butter white chocolate bark next!
No Dough Chilling
And what you may love most about this recipe… besides all those Reese’s Pieces… is that you don’t need to chill the cookie dough. Quick and easy because nothing should stand in the way of a peanut butter cookie craving. Ha!
Here are all of my no dough chilling cookie recipes. These snickerdoodles and shortbread cookies are two favorites from the bunch!
1 Giant Reese’s Pieces Peanut Butter Cookie Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy. Add beaten egg, vanilla extract, and peanut butter and then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the flour, baking soda, and salt on low speed, then beat in the Reese’s Pieces and chocolate chips until combined.
- With a large spoon, scoop into a ball onto prepared baking sheet. The dough will be sticky. Make sure the cookie dough ball is tall and round. I topped the cookie dough with a few extra Reese’s Pieces before baking.
- Bake for 19-22 minutes or until edges are lightly browned. The center may appear too soft, but it will set as the cookie cools.
- Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few Reese’s Pieces and/or chocolate chips into the top, if desired, for garnish. Cookie freezes well up to 3 months. Thaw at room temperature.
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