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Meet a cookie the size of your head…

one giant peanut butter Reese's Pieces cookie on a silpat baking mat

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 the giant monster cookie variety. 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.

one giant peanut butter Reese's Pieces cookie with a bite taken out of it on a wood board

The dough comes together in just 1 bowl. Easy clean up!

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.

one giant peanut butter Reese's Pieces cookie on a wood board
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one giant peanut butter Reese's Pieces cookie on a silpat baking mat

1 Giant Reese’s Pieces Peanut Butter Cookie

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1 giant cookie 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


A giant peanut butter-packed cookie for one.


  • 2 Tablespoons (29g) unsalted butter, softened to room temperature
  • 2 Tablespoons (25g) granulated sugar
  • 2 Tablespoons (25g) packed light or dark brown sugar
  • 2 Tablespoons (30ml) beaten egg (crack an egg, beat it, then use 2 Tbsp)
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons (31g) creamy peanut butter
  • 1/2 cup (62g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (48g) Reese’s Pieces
  • 1/4 cup (45g) semi-sweet chocolate chips


  1. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. One Batch: Want to make a whole batch of peanut butter cookies? Here’s my recipe for Monster Cookies. You can add 1 cup add-ins like chocolate chips and/or Reese’s Pieces. See Note in that recipe for adding add-ins.
  2. 4 Smaller Cookies: You can use this recipe to make four smaller cookies. Just divide the dough into 4 smaller mounds on the lined baking sheet. Bake for 10-12 minutes or until lightly browned around the edges.
  3. Peanut Butter: Use a thick non-natural style peanut butter such as Jif or Skippy. Crunchy peanut butter works, too! If using a natural peanut butter, make sure it’s on the thicker side. And feel free to skip the peanut butter, making no other changes to the recipe.
  4. Special Tools: Silpat Baking Mat, Baking Sheet, and Cooling Rack

Keywords: giant peanut butter cookie, one giant reese’s pieces peanut butter cookie

Reader Questions and Reviews

  1. Wish I could send you some reese’s to enjoy Erin! Hope you make and enjoy this cookie. Try it with chocolate chips!

  2. Yum, this looks super yummy! I think this is a great idea if you have a cookie craving (me every day) and don’t want to bake up a whole batch of cookies.

  3. Looks delicious, but do you have a recipe for a full batch of cookies? I’d love to make this, but I think I’d have more use out of a full batch rather than one big one.

    1. Hi Cindy! Try my Soft-Baked Peanut Butter Cookies:

  4. I made this cookie tonight for my family and it was fantastic! Everyone loved it! It was perfect for sharing. = ) Love your blog…..every recipe I have made so far has been wonderful! Keep ’em coming!!

  5. This recipe is too good for words. I made mine a bit high, so the center was doughy. Couldn’t wait to cook it extra, so my boyfriend and I devoured it.

  6. Can I prepare the dough ahead of time and put it in the oven straight from the fridge? (Does it need to be room temperature?)

  7. I would love to see a recipe for 1 large chocolate chip cookie too! I love your peanut butter one & do it whenever I need my cookie fix!

    1. Hey Kerri! You could try my XXL Chocolate Cookie and replace the cocoa powder with 2 extra Tbsp of flour. 🙂

  8. I made this cookie about a week ago as part of a little private pity party I was having for myself. You know those days where you just need a huge heaping glob of cookie to make you feel better? Yeah. And it worked! I didn’t have any of the fun mix-ins so mine was just a regular old peanut butter cookie but man it was good. I definitely underbaked it, but let’s be honest, underbaked is so much better than overbaked. Thanks for the awesome recipe!

  9. Hi Sally, OMG this giant cookie was DIVINE! We just couldn’t control ourselves. We almost finished the whole cookie & what remained was quickly stored away for the next day cause it was just too addictive. And of course, next day came along and not a crumb left!!!

    The saltiness & caramel added by the snicker bar was just irrestitable. Thank you again for your wonderful recipies. I will be making more of these very soon. And thnk you very much for the tip, I will definitely keep it in mind.

    Could I please have your email addy so I could send you the pic of what I had made?

    Thank you.

  10. This is soooooo AMAZING! I used peanut butter M&M’s (My favorite candy in the universe) in place of Reese’s Pieces and immediately gobbled up half of it the minute it finished cooling! I’m definitely making the other varieties!

    1. I love peanut butter M&Ms! I need to try that next time. Thanks Ally! Enjoy the other ones too.

  11. This thing is insane. I’ve made this cookie twice now and each time, I make the dough ball TOO high and it doesn’t spread out enough. But is this a problem? Not if you have a spatula and spank the damn thing a few times when comes out of the oven. (Yeah, I’m classy.) Anyway, some day I might get it right, but until then, I’ll just keep eating it ugly and ENJOYING EVERY BITE. :o)

    1. This is hilarious!  I had the same problem with this cookie.  I just smashed it with my fingers a little.  Thanks for a great late night laugh!

  12. Hi Sally!

    I’d like to try this recipe for a bigger group, can I double it and make an even larger cookie? Would I need to adjust the temperature/bake time?

    1. Yes you could definitely do that. The oven temp is the same and the bake time would be longer, but I’m not sure how much.

  13. I turned this into a giant heart cookie for my reese-pieces-loving boyfriend for valentine’s day. Unbelievable! Yet another hit from your amazing recipes.

  14. Hi Sally! I love the idea for this cookie as much as I love peanut butter. I was wondering if I could make this recipe in a small cast iron skillet like a Pizookie. What are your thoughts on that? Thanks!

    1. I would double the cookie recipe to make it a little larger to fit into a cast iron skillet (depending on its size!). I’m sure it will be great!

  15. You are a revelation in the kitchen! Keep these fantastic peanut butter influenced recipes coming! 

  16. I just made this and it is absolutely delicious! Thank you so much for the recipe!

  17. Made this cookie for Father’s Day and it was delicious. My cookie didn’t level out so I had a big mountain of a cookie. Not sure what happened there. Also, I recommend using a medium bowl. I found using a large bowl unnecessary and difficult to use the hand mixer.

    Overall, I would make this again! Like I said, the flavor was there and the cooking time was perfection. I left mine for 22 minutes. We had crispy edges/outer layer and a wonderfully soft and fluffy inner layer.

    We opted out of the