Description
A giant peanut butter-packed cookie for one.
Ingredients
- 2 Tablespoons (28g) 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 (spooned & 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
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.
Notes
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Electric Mixer (Handheld or Stand)
- One Batch: Want to make a whole batch of peanut butter cookies? Here’s my recipe for Peanut Butter 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.