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Colossal Reese’s Pieces Chocolate Chip Cookies
My infatuation with the combination of chocolate and peanut butter is very well-documented here on the site. You put the two of them together and I’m completely unable to practice any sort of restraint. The good news? I know I’m not alone. I’ve been thrilled to hear from all of the other chocolate/peanut butter fanatics out there! So, it probably comes as no surprise that I keep finding new ways to throw the two of them together. Sometimes, the ideas are born out of desperation (I need some chocolate and peanut butter immediately). Sometimes, I see a recipe on a blog, in a magazine or in a cookbook that looks irresistible, and sometimes, I stare at my pantry ingredients and see the perfect storm. These cookies were born out of a perfect storm. In fact, you know that enormous rogue wave that kills George Clooney at the end of the movie by the same name? It has just met its culinary counterpart.
Speaking of infatuations, most of you also know I’m a hockey fanatic and a huge Penguins fan. Last year, when tickets went on sale for the upcoming season, I had my sights set on one game.
Thursday, December 29th.
Flyers vs. Penguins.
The return of Max Talbot and Jaromir Jagr.
My little fingers click, click, clicked away on Ticketmaster at exactly 10:00am the morning tickets went on sale, but they were immediately sold out. I figured I would check StubHub as the game got closer and try to snag tickets. Lo and behold, a couple of months later, I received my regular Penguins email newsletter. Nestled at the bottom of the email was a notice that the team would be selling 3-game packages for all of the home games versus the Flyers. My fingers have never typed so fast. To say that purchasing that ticket package was an impulse purchase would be the understatement of the century. The thing about those tickets, though? They came pre-loaded with $25 worth of concessions. Turns out, it’s pretty hard for two people to eat and drink $50 worth of concessions at one game. We were at the last game of the season, and I realized there was still a balance on our two tickets, even after we had eaten and gotten drinks. Not willing to throw it away, I hit the concession stand one last time. What did I buy? I stocked up on Reese’s Pieces, of course! “I can use these to bake!” was my immediate exclamation.
Fast forward a month, and in my drawer of baking goodies, I see the following:
An unopened bag of Reese’s peanut butter chips.
Boxes of Reese’s Pieces.
Three half-full bags of chocolate chips.
A jar of peanut butter.
The perfect storm. Obviously, these cookies were meant to be. Massive, soft, and chewy. Packed with tons of peanut butter and chocolate. They’re amazingly delicious, and they make the fact that I have no hockey team to root for in May just slightly more bearable.
One year ago: Raspberry Streusel Bars
Two years ago: 7 of the Best Ice Cream Recipes
Three years ago: Easy Fudge
Five years ago: Dark Chocolate Chip Scones
Did you make this recipe?
Huge and delicious cookies with Reese's Pieces
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
With an electric mixer on medium speed, cream together the butter, peanut butter, and both sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla extract, and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing until it has almost all been incorporated. Add the chocolate chips, peanut butter chips, and Reese's Pieces, and mix briefly (about 20 seconds) to ensure they are evenly distributed.
Roll a ¼ cup of dough into a ball and place on one of the baking sheets. Repeat with the rest of the dough - you should end up with about 18 cookies. With your fingers, press down on the balls of dough to flatten into disks, about ½-inch thick. Sprinkle with a pinch of Fleur de Sel. Bake the cookies for 12 to 15 minutes, just until the edges of the cookies are beginning to turn a light brown. Cool the cookies on the baking sheets. Store in an airtight container at room temperature for up to 5 days.
Calories: 459kcal
Fat: 20g
Saturated fat: 11g
Cholesterol: 34mg
Sodium: 275mg
Potassium: 219mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 35g
Protein: 9g
Vitamin A: 190%
Calcium: 38%
Iron: 2.7%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I wish that I read the comments before making this. There is way too much flour and not enough butter. I can’t even flatten out the dough without it crumbling into a million pieces. I honestly just wasted really good chocolate on this 😭
Hi, I’m making these cookies today and got to the point where you roll them into balls however the dough is very crumbly. I feel like it’s missing butter or else has too much flour. I measured everything exactly as you have written.
So I made these cookies and my dough was not dry or crumbly or sandy, but I had the problem of the cookies not flattening out at all. They’re just slightly flattened little puff balls. Do I need to squish ’em more? I have this problem a LOT with any cookie recipe. They cookies never spread/flatten!
How are the chips not melted in your final product?? They are still perfectly in shape like as if they were put on after baking. How is it that they didnt melt? They look beautiful!!!
I agree with the others who mentioned too many extras – there are WAY too many! I also prefer to be able to taste the cookie and not just the fillings. I omitted the peanut butter chips since the cookie itself has a nice peanut butter flavor, and cut down on the chocolate chips and reeses pieces to 1/2 cup each.
just came out of the oven…..soooo yummy!
I just made these. I don’t know anything about baking chemistry but the next time I make these I would use WAY less salt. I followed the recipe exactly but the saltiness is coming through way too much, it’s almost a salty cookie, which is not what I’m looking. However, thank you for the recipe, it might suit others just fine, I just wanted to caution about the saltiness for those who aren’t expecting that.
Tested recipe. Way too much flour and too much on the chocolate chips. Try only 2 1/2 cups flour, 3 tsp vanilla, 1/2 cup chocolate chips, and 1/2 cup Reese’s pieces.
I have been baking cookies religiously since I was 10 years old and am turning 50 this winter. I was intrigued by your recipe so decided to try it. I experienced what others have posted…they called it crumbly but the dough wasn’t crumbly, it just had way too many extras (choc chips, pb chips, reese’s pieces) that’s why forming the cookie and keeping it together was tough. I would lower all the amounts of chips/candy to 1/2 cup each and increase the peanut butter. I personally like a cookie where you can actually taste the cookie…not all the chips. I’m really disappointed that I didn’t care for the cookies because I really wanted to like them! Thanks for sharing your recipe though.
I added 6 T milk and it fixed it perfectly! Very Very delish!!
I had the same problem as others with dry cumbly dough. My butter was completely soft, I beat it together for over 5 minutes before I decided it wasn’t getting any creamier. It may be people need to decrease the flour a little bit. The gluten in flour is tempermental, depending on where you leave you may need more or less. If you live in drier places. less four, humid places more flour. I’ll try adding a little milk, I’m determined not to ruin this whole bowl of dough!
followed recipe to the T. was extremely dry…had to fix on the fly. almost ruined a bach of very special yum yums!
I made these yesterday and while they were delicious and easy to make I found that the batter was an almost crumb like consistency. I know I definitely put in the required 3 and 3/4 cup of flour and when I make them next time I will probably cut it back by at least a half a cup. And now I see there were other people who made these that had this issue as well. So I will definitely next time cut down on the flour or add some milk to make it more pliable. Thanks These were delicious, as were the lemon blueberry cheesecake bars. Yum :)
Just made these tonight, and had no issues at all with crumbly dough. It was very pliable and easy to work with, in fact. I didn’t have the Reese’s Pieces, but what I did have was some mini peanut butter cups that needed to be used, so I quartered them instead. So these will be lacking the crunch from the candy shells on the Pieces, but they’re nice and yummy-soft. Great depth of oh-so-satisfying peanut butter flavor in this cookie to satisfy the biggest craving. Taking them to my quilting bee tomorrow, and I’m sure the ladies are going to nutzoid over these!
Would these freeze well?
Absolutely! Just wrap in plastic wrap and store in a ziploc bag.
OMG, I just made these and need to distribute them before I eat the whole batch myself. You definitely need to add the milk. My first tray I did not and they were crumbly and falling apart. Then I added a little milk which made it more like normal cookie dough consistency and still moist and rich. I thought they were close to bakery quality for sure. Thanks for the recipe (and tempting pictures).
Great website! I am loving it!! Will be back later to read some more. I am taking your feeds also
Its like you read my mind! You appear to know so much about this, like you wrote the book in it or something. I think that you can do with some pics to drive the message home a little bit, but instead of that, this is magnificent blog. A great read. I will definitely be back.
I was suggested this blog by my cousin. I’m not sure whether this post is written by him as nobody else know such detailed about my problem. You are amazing! Thanks!
I was recommended this website by my cousin. I’m not sure whether this post is written by him as nobody else know such detailed about my problem. You’re incredible! Thanks!
You made some clear points there. I looked on the internet for the subject and found most persons will go along with with your website.
I made these for a memorial day bbq and they were great. Not dry at all. Everyone loved them. Thanks for the great recipe. I will be making these again. :)
The BIGGER the cookie the better! and this takes the pick! It’s chunky and with chocolate and peanut butter its a nice change from the standard choc-chip. A must to try!
Crumbly dough here also. I did everything you mentioned in the comments and still crumbly. The cookies were pretty good though…..my husband said they are a nice change from the traditional chocolate chip cookies I usually make.
I made these the other day and they were great! Everybody loved them. I read the comments before making them and saw that some people had a problem with them being dry so I added 2 Tb milk as you suggested and I had no problems. I did cut the chocolate chips down to just 1 cup though because I figured the balls would be hard to form with so many add-ins. Really delicious! Thanks for sharing the recipe!
I have been reading your blog forever, and am always bookmarking new recipes that I absolutely need to make. These look amazing! I don’t think there is such thing as a cookie that’s TOO big!
I totally had to look up Fleur de sel and now baby #5 wants a cookie! First thing tomorrow I’ll be taking the kids to the store to get some reese’s pieces
Made these exactly by the recipe and the dough was so sandy and hard to work with. It was falling apart. The cookies did taste really good though. I wonder if maybe I should of added less flour?
Thank u for the recipe, the combination is great!
Hi Elena, A few others have mentioned the same thing, and I am totally stumped because I haven’t had an issue with this dough being crumbly at all. I would make sure that your butter isn’t the slightest bit cool (truly room temperature), and that you cream the butter and sugar until light and fluffy (not just until combined), and mix the dough with the flour mixture until there are no dry ingredients remaining. If it’s still crumbly, add some milk a teaspoon at a time to help.
I just made these and mine were very crumbly!!! What did I do wrong?!
Hi Alana, A few others have mentioned the same thing, and I am totally stumped because I haven’t had an issue with this dough being crumbly at all. I would make sure that your butter isn’t the slightest bit cool (truly room temperature), and that you cream the butter and sugar until light and fluffy (not just until combined), and mix the dough with the flour mixture until there are no dry ingredients remaining. If it’s still crumbly, add some milk a teaspoon at a time to help.
Yummy:) I can’t wait to try these cookies. I like the sprinkling of the Fleur de Sel. Thanks!
These look yummy. Thx for sharing.
Just last week, I moved into a new house for the summer–maybe I’ll make these to get an in with my roommates! :D
Peanut butter and chocolate chips are really a match made in heaven. Congratulations on being at Foodbuzz Top 9 once again. This recipe looks great and something I’m going to try for sure!
These look delicious… I love the PB cookie with Reese’s Pieces. : )
Hi,
Just want to say the cookies look gorgeous! Great idea too :)
But whenever I bake cookies they always get a burnt almost black underside – always. What am I doing wrong??
Love your site by the way :)
I love peanut butter and chocolate. It’s my favorite flavor combination at Baskin Robbins. Congratulations on making the foodbuzz Top 9!
Wow! These look spectacular! Congratulations on top 9 today! :)
Thank you so much for sharing this recipe. They were so delicious, although I also had a problem with the dough being dry, so I just added a little water and that did the trick. These are wonderful!! I need to give them away because they are so good that if I don’t share them I will eat them all :)
That’s so funny about the game! Totally something I would do.
The cookies look amazing. There’s something so irresistible about massive cookies!
My kids would love to eat those home made cookies. It looks so good!
These cookies look amazing and clearly great minds think alike because my upcoming Friday post has Reese’s Pieces as the star ingredient.
Ooh, I love it! I can’t wait to see your recipe!
look at the SIZE of those COOKIES!! bigger is better when it comes to cookies!
These looks awesome!!! Yummy!!!
Was so excited to make these cookies, but I’m reinforcing Adrienne…My dough was very dry, I suspected it would be when I saw 3 3/4 cups flour and only 1/2 cup peanut butter and 1/2 cup butter. Was it supposed to be 2 3/4 cup flour? I may use your idea of the the 3 kinds of chips in my old PB cookie recipe as that’s a great combo! Thanks for the idea of combining those chips.
Hi Lisa, I’m sorry you had some issues with the dough being dry. I left a lengthy response to Adriene above as to what the problem might be. The flour was not a misprint, and my dough was nice and soft. Be sure that the butter has really been softened to room temperature, and it isn’t the least bit cool, and ensure that you give it time to whip together with the peanut butter and sugars. Finally, if it’s still a little dry, you can mix in a tablespoon or two of milk to help it come together.
I had this exact same problemw ith the dough being dry! Such a disappointment as these looked soooo good:) Can’t lie though, the dough still tasted pretty yummy, I just wasn’t able to serve them like I had hoped!
These look like absolute heaven. Holy moly.
Loved this recipe! When I made them, the dough was kind of dry and crumbly. This made making the balls and flattening them much more difficult. Where did I go wrong? They still taste delish, but they just aren’t pretty like yours! Love your blog!
Hi Adrienne, So sorry to hear yours was a little dry. A couple of things that might have caused this. I’ve found that the temperature of butter can have drastic effects on simple cookie recipes. If the butter wasn’t softened enough, then it would crumbled into the sugars and peanut butter, and not softened into a fluffy mixture. Also, be sure to really beat the butter, peanut butter and sugars longer than you think you might need to. They’ll come together in about a minute, but it takes them an additional 1 to 2 minutes to really incorporate, break down, and become light and fluffy. Finally, if you find that your dough is still too dry, you can add a tablespoon or two of milk.
Love everything about these cookies!
Great looking cookies! I wish I had extra candy laying around, mine never seems to last that long!
Thanks for the special delivery cookies today, Michelle. I did share with Uncle Bubbles and they were awesome, even better than I thought! Love you!
You’re welcome, my pleasure! So glad you and Uncle Ray enjoyed the cookies! :) Love you!
I LOVE that you stocked up on baking ingredients at the rink, that’s so awesome. (We don’t discuss not having teams to root for, I’m still trying to decide if I can bring myself to cheer for someone these last few weeks….) These cookies sound insanely good, I’m a huge chocolate/peanut butter fanatic too :)
I know, such a massive bummer. I really don’t care at all who wins at this point, my main objectives were having the Flyers and the Caps eliminated. Now that that’s taken care of (yay!) I have no rooting interest. I guess I’d like to see Phoenix win. If they don’t, then the Devils, since I still like Petr Sykora from when he was with the Pens. It’s hard for me to root for big market teams like NY and LA.
I had the same very dry dough problem and I have tried three separate times, I even left butter on counter overnight so it was room temp. I have a stand mixers it was light and fluffy before added flour mixture but I still had to add almost half cup milk.
I saw these on Pinterest today and had to check it out. So glad I did; they look amazing!
Holy monkey! I’m in love!
i love reeses… and cookies, especially big cookies.
so these are perrrfect
Perfectly shaped cookies!
I am in love! I love peanut butter cookies, and this is just insanely huge and amazing looking!
I think these are the perfect treat to take to the hospital with me this weekend – going to try and butter up the nurses in time for delivery ;) Thanks for sharing the recipe!
Way to be resourceful with the concession card!!! Don’t you love when a pantry full of ingredients becomes a culinary masterpiece??? Another example of your resourcefulness.
“Colossal” is the key word here. YUM!
I love that you were thinking about baking while you were at the game … great food story :-)
These look to die for! Bathing suit weather what? Still far enough away. I need to make these cookies asap!
No chocolate chips for me (allergic :( ). But I have a feeling these cookies will be seriously amazing even without them!
I thought about it and I realized I don’t really need any other type of food for at least a week! :)
What a perfect recipe. I have a friend going through a rough time, this should certainly bring s smile to her. Thanks so much for sharing your recipes!
Can always use some extra Reese Pieces. hehe
I love reeses pieces in cookies, they add the right amount of crunch and that melting chocolate is amazing!
Those look too yummy!
I love reeses pieces..these look so yummy!
Any cookie with the words Reeses and Colossal is my kind of cookie! These look so yummy.
Perfection! This is my type of cookie!
I will be making these one day soon!
chocolate and pb are the best ever. and I love that you used your credit to have the ingredients! genius :)
Seriously making these this weekend. If I can wait that long!
Yummy, I made cookies like this off of Elle’s New England Kitchen but didn’t have pb chips in there. These look like awesome cookies!
Any cookie that is described as colassal has to be a winner in my book! :)
I hate to show my ignorance, but what is Fleur de sel and where might I find it? Unfortunately, the Pens let us down and it looks like it’s going to be a lonnnng summer until training camp starts.
Hi Heather, Fleur de sel is a flaky sea salt, similar to maldon. I haven’t found it in local grocery stores, but you can buy it at places like Williams-Sonoma, Sur la Table, Amazon, King Arthur Flour, etc.
These look like my perfect cookie! Yum!
I think you need to save one for your aunt……or am I too late?
Absolutely! Not too late at all :) I’ll text you… I’ll be in your area today, I can drop a couple off to you!
These cookies are so calling my name. Chocolate and peanuts butter are definitely made to go together.
This is a cookie. A reallll cookie.
I LOVE Reece’s pieces. They have always been my favorite since I am allergic to chocolate. Adding them to cookies? Out of this world good!
Bookmarked. I’m in love with giant bakery-style cookies!
I saw these pop into my email this morning and my jaw dropped. Well, of course, first I read Peanut Butter Cups and thought wow! Colossal and PB Cups (which would be awesome)! Then I read Reese’s Pieces – equally as cool. I’m going to try and make these for the office!
I love these! Yum!
This is like my dream cookie recipe. Thank you for making dreams come true!
Like you, I am hooked on this combination and will be trying these THIS week!
Thanks…
The Kidless Kronicles
These look amazing! I also have a love of all things chocolate and peanut butter together. How could that be wrong? I think it’s hilarious that your last buy on your card were for something to bake with later. That’s thinking ahead!
I think nothing is better than chocolate and peanut butter! In college, my roommate and I would live on Hershey bars dipped in peanut butter! Yes, we got the freshman 15! These looks so good. I happen to have Reese’s Pieces at home….
You caught my attention with the word “colossal”! Who doesn’t like their cookies “massive, soft, and chewy”?? These look scrumptious!
Huge and peanutty and chocolatey? Count me in :D
Cheers
Choc Chip Uru
wow, I love this cookies!!
Wow, I can’t help drooling. I just love the Colossal Reese’s Pieces Chocolate Chip Cookies
Well done!
If you submitted your Colossal Reese’s Pieces Chocolate Chip Cookies photos to http://www.foodporn.net , I’ll bet they will make you on the home page.
Gosh, you have made me sooo hungry !
I love peanut butter. And cookies. And chocolate. Looks like a winner, for sure :)
Ooow-wee, I’m making these. Do you have to make them huge?
Hi Margot, No, you could definitely make them smaller, just be sure to reduce the baking time.