1 Giant Reese’s Pieces Peanut Butter Cookie

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I love cookies the size of a pizza! I had a big peanut butter cookie craving the other day. The kind only a pizza cookie could remedy.

However, I clearly do not need a cookie THAT big, nor do I need an entire batch of cookies lying around my apartment. My solution was to take the middle road and bake a moderately-sized pizza cookie. About the size of my head.

This cookie is giant. Completely ridiculous. Over the top. The cookie recipe is reduced from a larger dough 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.

What I love most about this recipe is that you don’t even need a mixer. Everything is mixed by hand in one bowl. Raise your hand if you love an easy clean up!

Giant Reese's Peanut Butter Cookie for 1. Recipe on sallysbakingaddiction.com
How to make 1 giant peanut butter Reese's Pieces cookie. Recipe on sallysbakingaddiction.com
How to make 1 giant peanut butter Reese's Pieces cookie. Recipe on sallysbakingaddiction.com

1 Giant Reese's Pieces Peanut Butter Cookie

A giant decadent, peanut butter-packed cookie for one. Also perfect for sharing.

Ingredients:

  • 1/2 cup all-purpose flour, (spoon & leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons packed brown sugar
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tbsp)
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons creamy peanut butter (if using natural peanut butter, use a thick no-stir variety)
  • 1/4 cup Reese's Pieces
  • 1/4 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F (177°C) degrees. Spray baking sheet with nonstick spray or line with a silicone baking mat. Set aside.
  2. In a large mixing bowl, whisk the butter and sugars until light and fluffy. Add egg and vanilla mixing until well combined. Stir in peanut butter then add flour, baking soda and salt. Fold in 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, like the picture above. I topped the cookie dough with a few extra Reese's Pieces before baking.
  4. Bake for 17-19 minutes, until edges are lightly browned. The center may appear undone, but it will set as the cookie cools. Let cool ON the baking sheet for 10 minutes. Enjoy!

Recipe Notes:

  1. Feel free to use any mix-ins you'd like as long as they add up to no more than 1/2 cup. Nuts, chopped candy bars, white chocolate chips, etc. Get creative!

Recipe adapted from Picky Palate

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Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Whisk | Silpat Baking Mat | Baking Sheet | Cooling Rack

43 Comments

All Comments

    1. Yes, crack an egg, beat it, and then measure 2 tbsp from the beaten egg. Using an entire egg would produce a very cake-gooey mess of a cookie and I would not suggest trying it! 1 egg for 1 cookie is entirely too much.

  1. thank you very much!!!! i just stumbled accross your website! now gotta go get me some resses pieces. my boyfriend is a HUGE fan of anything with peanut butter lol

    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. 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.

  3. I made this cookie tonight to share with my mom. I put it in for 15 minutes at first just to check and the edges were golden so I took it out. I then discovered the middle to be very gooey so I put it back in for a few minutes to set up. So that’s my fault for not following the recipe 😛 also my pile of dough was very tall so that could affect it as well. Regardless, in the end, the cookie was fantastic! And so peanut buttery with the reese’s pieces!

    1. Hi Megan! Yes, having a VERY tall pile of dough would result in uneven baking as such. The middle of my cookie looked a little undone when I removed it from the oven, but as it cooled on the cookie sheet, it eventually set up and I was able to hold it without it being greasy/too/soft/falling apart. SO SO glad you liked it and i’m happy you reported back, I appreciate that!

  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!!

    1. Hey Christy! That’s wonderful to hear – I absolutely adore this giant cookie. It’s better than eating 2 or 3 small ones. 🙂

  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?)
    Thanks!

  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!

  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!

    1. LOVE underbaked cookies. 😉 Thanks for reporting back about this and I’m glad this cookie comforted you! Cookies always seem to help, right!? 😉

  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!

  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. OOOMMMGGG! So delicious, so quick, so easy, had no Reese’s Pieces, but I’m a milk chocoholic…so the added those in duplicate! Wow!!! Thank you for sharing…I’m in love!

  13. 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?
    Thanks!

    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.

  14. Ahhh I feel like I should half this recipe already because otherwise I’ll feel inclined to eat the whole cookie by myself (I can see the sad look on my kitten’s face just thinking about not sharing with her aww).

  15. 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.

  16. Ooo! I’d love to try this recipe out, but is it okay to skip the peanut butter? If not, is there any substitutes for it?

  17. 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!

Reviews

  1. I made this cookie tonight to share with my mom. I put it in for 15 minutes at first just to check and the edges were golden so I took it out. I then discovered the middle to be very gooey so I put it back in for a few minutes to set up. So that’s my fault for not following the recipe 😛 also my pile of dough was very tall so that could affect it as well. Regardless, in the end, the cookie was fantastic! And so peanut buttery with the reese’s pieces!

    1. Hi Megan! Yes, having a VERY tall pile of dough would result in uneven baking as such. The middle of my cookie looked a little undone when I removed it from the oven, but as it cooled on the cookie sheet, it eventually set up and I was able to hold it without it being greasy/too/soft/falling apart. SO SO glad you liked it and i’m happy you reported back, I appreciate that!

  2. 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!!

    1. Hey Christy! That’s wonderful to hear – I absolutely adore this giant cookie. It’s better than eating 2 or 3 small ones. 🙂

  3. 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.

  4. 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!

    1. LOVE underbaked cookies. 😉 Thanks for reporting back about this and I’m glad this cookie comforted you! Cookies always seem to help, right!? 😉

  5. 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.

  6. 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!

  7. 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!

  8. OOOMMMGGG! So delicious, so quick, so easy, had no Reese’s Pieces, but I’m a milk chocoholic…so the added those in duplicate! Wow!!! Thank you for sharing…I’m in love!

  9. 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.

Questions

    1. Yes, crack an egg, beat it, and then measure 2 tbsp from the beaten egg. Using an entire egg would produce a very cake-gooey mess of a cookie and I would not suggest trying it! 1 egg for 1 cookie is entirely too much.

  1. 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.

  2. 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?)
    Thanks!

  3. 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?
    Thanks!

    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.

  4. Ooo! I’d love to try this recipe out, but is it okay to skip the peanut butter? If not, is there any substitutes for it?

  5. 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!

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