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 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.
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.
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
- 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.
- 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.
- 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.
- 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.
- Special Tools: Silpat Baking Mat, Baking Sheet, and Cooling Rack
Keywords: giant peanut butter cookie, one giant reese’s pieces peanut butter cookie