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Ultimate Peanut Butter Cookies

Print Recipe
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

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!