Thick and giant peanut butter cookies stuffed to the brim with peanut butter chips, Reese’s pieces candy, mini Reese’s peanut butter cups, and creamy peanut butter! These are sure to please just about any true peanut butter lover, and I also think should be made with a glass of milk nearby :).

I’ve loved creating so many giant cookies this year, but I think these are definitely one of our favorites. I was going to create a peanut butter cookie with maybe a few peanut butter chips here and there inside… but if you’ve made one of my giant cookies before, you know that’s not how we do things around here. We PACK THE COOKIES with ALL THE THINGS!

I couldn’t settle for just peanut butter chips. Adding in Reeses pieces, peanut butter, and also mini Reeses peanut butter cups was a no-brainer, and ended up being our favorite part of these cookies. Each bite has creamy, crunchy, smooth, and chocolatey pieces of peanut butter delight. Again, cue the glass of milk, please!

If you’ve ever made any of my cookies before, or if this is your first time (welcome!), we have a few tips and tricks to ensure your cookies come out a total success:

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Use Skippy peanut butter. It tastes the best in cookies! If you opt for crunchy, that’s fine, too. It will add a fun little peanut crunch to your cookies.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few off the add-ins (chips, candy, cups) to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • No need to chill the cookies! That’s the best part!

Now, the texture of these cookies isn’t your usual peanut butter cookie. For my large cookies I always aim for a baked & golden outside, and a slightly underdone inside. It will seem dough-ey at first right out of the oven, but as it cools, it will cool into a soft center and the texture will be PERFECTION!

That’s it! I hope you love my peanut butter cookies as much as we have this week. As always, if you make my cookies, I’d love to see and join in on the fun!

Tag @bakingwithblondie on Instagram or #bakingwithblondie for me to see your bakes!

Happy Baking!

xo, Mandy

Get the Recipe: Ultimate Peanut Butter Cookies

Thick, soft, giant peanut butter cookies packed with peanut butter chips, Reeses pieces candy, Peanut Butter Cups, and creamy peanut butter. These are the ultimate peanut butter cookies not only for size, but also for their big flavor!
Servings: 8 Giant Cookies
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup creamy peanut butter, I used Skippy brand
  • 2 large eggs, cold
  • 1 teaspoon vanilla
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 1/2 cups all purpose flour
  • 1 cup peanut butter chips
  • 1 cup Reeses pieces
  • 1 cup chopped mini Reeses cups

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the peanut butter, vanilla and eggs one at a time, whipping up well between each addition.
  • Add in the cornstarch, baking soda, and salt, and flour and slowly mix together on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of chips, candy, and cups (to press on top before baking). With the mixer on low speed again, or by hand, gently fold in the mix-ins.
    Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the reserved toppings. Make sure to press the chips, reeses pieces, and reeses cups in below the dough line so they don't get burned in the hot oven.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!