Giant Peanut Butter Chocolate Chunk Cookies with Reese's
Oversized bakery-style cookies combining creamy peanut butter, chunks of dark and milk chocolate, and optional Reese's Peanut Butter Cup pieces. The secret lies in the thick dough shaping and temperature reduction technique that creates perfectly chewy centers with slightly crispy edges. These substantial cookies are ideal for sharing, special occasions, or when you want an indulgent treat that delivers maximum impact. The combination of two chocolate types plus peanut butter creates complex flavors that satisfy serious sweet cravings.
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup light brown sugar
- 1 cup minus 1 tablespoon granulated sugar
- ¾ cup plus 1/2 tablespoon peanut butter
- 2 large eggs
- 1 ½ tablespoons vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 ½ cups minus 1 teaspoon pastry flourall-purpose flour1:1standard
slightly less tender texture
- 10 ounces good quality dark chocolate, cut into chunks, 50 to 63%
- 4 ounces good quality milk chocolate
- 2 packs Reese's Peanut Butter Cups(optional)
Instructions
- 1
Beat butter, peanut butter, and both sugars until light and creamy
- 2
Add eggs one at a time, beating for 30 seconds after each addition
- 3
Beat in vanilla, salt, and baking soda
- 4
Add flour and stir until mixed, then stir in chocolate chunks
- 5
Divide dough into 12 large chunks and arrange on foil-lined plates
- 6
Chill for about 20 minutes until dough is firm enough to mold
- 7
Shape dough into flat-topped rounds using palms, pressing to 3/4 to 1 inch thick
- 8
Preheat oven to 350F when ready to bake
- 9
Arrange chunks on parchment-lined baking sheet with plenty of room for spreading
- 10
Place sheet on center rack, close door, set timer for 18 minutes and reduce heat to 325F
- 11
Bake for about 18 minutes at 325F until cookies appear set, checking at 15 minutes
- 12
Optional: Bang sheet pan gently on counter 3 minutes before done to deflate cookies
- 13
Cut each Reese's cup into 6 wedges while cookies bake
- 14
Remove from oven and place Reese's wedges on top of hot cookies
- 15
Cool on baking sheet for 10 minutes, then cool completely or transfer to freezer
Tips
Chill the shaped dough before baking to prevent excessive spreading and maintain the thick, bakery-style texture.
Use the pan banging technique 3 minutes before done to create flat tops and chewy centers instead of puffy cookies.
Press Reese's wedges onto hot cookies immediately after baking so they stick and slightly melt for best appearance.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Dough can be shaped and refrigerated for up to 2 days or frozen for up to 1 month before baking.
Serve at room temperature or slightly warm. Pair with cold milk or coffee.
Common Mistakes
Chill dough properly to avoid cookies spreading too thin and becoming crispy instead of chewy.
Reduce oven temperature as directed to avoid overbaking the edges while centers remain underdone.
Don't overbake - cookies should look slightly underdone when removed as they continue cooking on the hot pan.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
slightly less tender texture
FAQ
Can I make these cookies smaller?
Yes, divide dough into 24 portions instead of 12. Reduce baking time to 12-15 minutes and check for doneness starting at 10 minutes.
What if I don't have pastry flour?
Substitute all-purpose flour using the same measurement. The cookies will be slightly less tender but still delicious.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.