1 Giant Reese’s Pieces Peanut Butter Cookie

This 1 giant reese's pieces peanut butter cookie is what I bake when I want one big bakery-style cookie instead of a full batch. It feels a little dramatic on the baking sheet, but the method is practical: small amounts, one mound of dough, and a center that stays soft after the edges set.

I am careful with the egg and the shape. For one giant cookie, 2 Tablespoons of beaten egg is enough; more makes the dough loose. I also mound the dough high because a flattened start leads to a thin cookie.

The finished cookie is meant to be eaten warm after a short rest, or cooled and cut into wedges. With creamy peanut butter, I like the contrast between the chewy middle and the pieces of Reese's Pieces and chocolate chips scattered through the dough.

Why I keep coming back to this

• It gives one oversized cookie without a full batch of leftovers.
• The dough comes together quickly with ordinary pantry ingredients.
• A short rest on the baking sheet finishes the soft center.
• The recipe is easy to share, even though I rarely want to.
• The baked cookie freezes up to 3 months.
• It works as a small dessert when I want something fresh.

What you need (and what each one is doing)

• 2 Tablespoons unsalted butter, softened (28g).Butter starts the cookie base.
• 2 Tablespoons granulated sugar (25g).Granulated sugar helps edges brown.
• 2 Tablespoons packed light or dark brown sugar (25g).Brown sugar keeps the middle chewy.
• 2 Tablespoons beaten egg (30ml).Measured beaten egg binds the dough.
• 1/2 teaspoon pure vanilla extract.Vanilla rounds out peanut butter.
• 2 Tablespoons creamy peanut butter (31g).Regular creamy peanut butter gives reliable texture.
• 1/2 cup all-purpose flour (62g).Flour gives structure to the large cookie.
• 1/4 teaspoon baking soda.Baking soda controls spread.
• 1/4 teaspoon salt.Salt balances the candy.
• 1/4 cup Reese's Pieces (48g).Reese's Pieces add crunch and color.
• 1/4 cup semi-sweet chocolate chips (45g).Chocolate chips add melty pockets.

How I make it

Step 1 — Cream and mix

I mix the softened butter with the sugars until creamy, then stir in the measured beaten egg and vanilla. For this version, I add creamy peanut butter before the dry ingredients are fully worked in so the flavor spreads through the dough.

Step 2 — Add the dry ingredients

I whisk or stir the flour, leavener, and salt separately when the bowl is small enough. Then I combine wet and dry just until the flour disappears. Overmixing one giant cookie can make it tough.

Step 3 — Fold in the pieces

I fold in Reese's Pieces and chocolate chips, saving a few pieces for the top if I want the cookie to look generous. The dough may be sticky, and I leave it that way.

Step 4 — Shape and bake

I place the dough on a lined baking sheet as a tall round mound and bake at 350°F (177°C) for the source time. I look for set edges and a soft center, not a dry middle.

Step 5 — Cool before eating

I let the cookie sit on the baking sheet before cutting or lifting it. That rest is when the center settles into a chewy texture instead of falling apart.

Small details I do not skip

I pay attention to the pan, temperature, and resting time here because one-cookie doughs have very little margin for extra flour, extra egg, or overbaking. The numbers are not decoration; they are what keep the texture where I want it.

I also try to clean as I go. With 1 giant reese's pieces peanut butter cookie, the recipe feels calmer when the measuring cups are out of the way before the final cooling step. That is a small home-cook habit, but it keeps me from rushing the part that matters most.

Tips from my kitchen

• Measure the beaten egg.A whole egg is too much for one giant cookie.
• Shape the dough tall.A high mound spreads into a thick cookie.
• Trust the soft center.It firms on the baking sheet as it cools.
• Use parchment.It protects the bottom and makes lifting easy.
• Do not add extra flour.Sticky dough usually means the cookie will bake chewy.

Variations I have actually tried

• Salted top:Add a few flakes of sea salt after baking.
• Ice cream plate:Serve warm wedges with vanilla ice cream.
• Four smaller cookies:Divide the dough into 4 and shorten the bake, watching closely.
• Extra chips:Press a few pieces into the warm top for a fuller look.
• Gift version:Cool completely, wrap in parchment, and tie with string.

Storing and reheating

I store leftover wedges covered at room temperature for a few days. The edges soften over time, but the flavor stays good.

For longer storage, I wrap the cooled cookie tightly and freeze it up to 3 months. I thaw at room temperature and warm only briefly if I want soft chips.

What I serve with it

Cold milk is the obvious choice, but I also like a wedge with coffee. If I am sharing, I put the warm cookie on a plate and cut it into quarters.

Frequently asked questions

Why only 2 Tablespoons beaten egg?

A whole egg makes one cookie too wet. I beat one egg, measure 2 Tablespoons, and save the rest.

Why shape the dough tall?

A tall mound controls spread and gives a thicker center.

How do I know it is done?

The edges should be set or lightly browned while the center still looks soft.

Can I make smaller cookies?

Yes, divide into 4 smaller cookies and reduce the baking time. I start checking around the halfway point.

Can I freeze it?

Yes. The baked cookie freezes well up to 3 months when wrapped tightly.

If you bake this giant cookie, tell me whether it became one dessert or several strategic slices.

One more thing I have learned with 1 giant reese's pieces peanut butter cookie: I get the best result when I slow down at the beginning and set up every measured ingredient before mixing. It sounds fussy, but it prevents the little mistakes I make when butter is soft, the oven is hot, and I am trying to remember whether the salt already went.

I wrote the method in the order I actually use at home. If a bowl needs scraping, a pan needs lining, or a salad needs dressing at the last second, I call that out because those small moments decide whether 1 giant reese's pieces peanut butter cookie tastes intentional or merely assembled.