This Giant Peanut Butter Cookie is loaded with chocolate chips and Reese’s pieces in every bite and ready in 30 minutes. It’s soft in the center, chewy around the edges, and perfect for one person or two if you feel like sharing.
Single Serve Peanut Butter Cookie
When the cookie craving hits, you need this giant peanut butter cookie on speed dial! It makes one giant single-serve cookie that is thick, chewy and so good fresh out of the oven.
This is a large cookie the size of your hand, so if you are feeling nice, it could be a cookie for two.
It’s loaded with chocolate chips and Reese’s Pieces and can be ready in 30 minutes. Serve with a glass of cold milk and it’s pure cookie bliss!
Anytime is always a good time for a classic peanut butter cookie recipe and this single-serve peanut butter cookie is especially great at times when you need a cookie pronto.
It’s great for birthdays, movie nights or anytime you need a sweet treat!
Why you’ll love this Giant Peanut Butter Cookie with Reese’s Pieces
One bowl – An easy recipe with less mess, less cleanup, and more time to enjoy the cookie!
No chilling – With no need to chill this single-serve peanut butter cookie dough it only means you can enjoy it that much sooner!
Thick and chewy – This bakery-sized cookie tastes just like that, like you picked it up from the local bakery and yet you made it at home!
Meant for one – One or you can serve two with this giant peanut butter cookie if you feel like sharing! It’s perfect for when you crave a cookie but don’t want to be tempted by the whole batch.
Basic ingredients – You just need pantry staples to whip up the perfect chewy peanut butter cookie.
Equipment you’ll need
- Mixing Bowls – You’ll just need one small or medium bowl for this dough.
- Cookie Sheet – I’ve had making sets of baking pans but I keep coming back to this set.
- Spatulas – You don’t need an electric mixer for this one, just a fork a spatula (or a wooden spoon).
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Unsalted Butter – Softened unsalted butter is the best for cookies.
- Creamy Peanut Butter – Creamy peanut butter or crunchy is fine, but not a natural peanut butter that needs to be stirred.
- Sugar – Both granulated sugar and light brown sugar give this cookie a crisp edge and soft chewy center.
- Egg – But only 2 Tablespoons of a beaten egg. No more, no less!
- Flour, Salt and Baking Soda – Standard cookie ingredients. Measure flour correctly using the spoon and level method, if you don’t have a kitchen scale.
- Pure Vanilla Extract – To add rich flavor and taste.
- Reese’s Pieces and Chocolate Chips – I use both Ghirardelli chocolate bittersweet baking chips and Reese’s Pieces and it takes these cookies to the next level!
How to make a Giant Peanut Butter Cookie
- Step One: Cream together your butter and sugars by hand in a large bowl. I like to use a fork to just mash it together. Add your previously beaten egg and vanilla, mixing until well combined.
- Step Two: Stir in the peanut butter and then add your dry ingredients. Stir until just incorporated. Add in the Reese’s Pieces and chocolate chips and stir until everything is evenly distributed.
- Step Three: Scoop cookie dough onto a prepared parchment paper lined baking sheet, flatten into a large disk shape so it can evenly bake, and then bake at 350 degrees F for 18-20 minutes, until the cookie is puffed and the edges are set.
- Step Four: Cool the cookie on the baking sheet for 10 minutes then transfer to a cooling rack. In just 30 minutes you can satisfy your cookie craving!
What to serve with a Giant Peanut Butter Cookie
Fresh out of the oven this peanut butter cookie is delicious all on its own with a glass of cold milk or maybe even some hot chocolate.
It’s also great in a cookie sundae complete with a scoop of vanilla ice cream, whipped cream, and some Reese’s Pieces on top. Because why not?
If you’re on a Reese’s Pieces kick, try this loaded peanut butter cookie dough dip.
If you need another single serve, quick fix dessert, try my 60 second chocolate chip cookie!
Tips & Substitutions 🍪
- Don’t overbake: This is the golden rule of cookies! It’s better to underbake your giant peanut butter cookie rather than to overbake it. Once your cookie has lost its glossy sheen it is time to remove it from the oven.
- Smaller cookies: If you divide this recipe into smaller cookies, decrease the baking time to 9–10 minutes.
- One egg is too much: Follow the recipe and use only 2 Tablespoons of the beaten egg. Also, don’t try to use just the egg white or just the egg yolk. For best results, follow the instructions.
- Double the recipe: If you need more than one giant cookie, double the recipe! That solves what to do with that extra egg.
- Room temperature ingredients: Use room temperature ingredients so that they fully incorporate into the cookie dough. Softened butter, not melted butter will help prevent too much spread in your giant cookie.
- Add-ins: Peanut butter Reese’s Pieces and dark chocolate chips are my preference but you can also use semi-sweet chocolate chips, chopped nuts, M&Ms, chocolate chunks or even chopped peanut butter cups. Use only up to a ½ cup of whatever combination you prefer.
How to reheat and store leftovers
Who has leftovers?! If you do, store your leftover single-serve peanut butter cookie in an airtight container for up to 3 days.
Can I freeze leftovers of my giant peanut butter cookie?
Sure! Once baked, cool completely, wrap in plastic wrap then store in a freezer-safe container or bag for up to a month. Thaw and enjoy!
How to reheat your cookie
Reheat in the microwave for a few seconds to obtain that ooey gooey cookie texture once again.
What peanut butter cookie mix-ins can I add?
Reese’s pieces and chocolate chips are my first choice, but only chocolate chips could be used, or try peanut butter chips, chopped-up peanut butter cups, chopped peanuts, or M&M’s.
Any combination of these also work as long as it equals ½ cup.
How do I create a crisscross pattern on a giant cookie?
Depending on if you chose to add mix-ins, you may or may not want to make a crisscross pattern. If you do though, there are two ways you can do this:
First, use the tins of a fork to press one way and then turn the fork to create marks going the other way. It will look somewhat like a hash mark.
If you want more of a patterned look you can use a BBQ skewer to make a giant crisscross pattern, this will almost look like a checkerboard.
How big is a giant cookie?
This thick cookie will be about 6 inches in size. There’s plenty to share or you can make two cookies (or even 4) if you would like.
What can I do with the leftover egg?
There are about 4 Tablespoons of beaten egg in one egg. You can either make another giant cookie, use it for an omelet or you can even freeze it later!
Just freeze it in an ice cube tray, store it in a storage bag once frozen, thaw it, and use it as needed.
Do I need to chill the cookie dough?
Nope, just prepare the dough and bake. Perfect for when the cookie craving hits! No waiting around.
Can I use crunchy peanut butter?
Sure! If you love crunchy peanut butter then I say go for it!
Can I divide the recipe for smaller cookies?
Sure! If you want to make a small batch instead of one thick peanut butter cookie you can half the dough into 4 servings or whatever you desire. It all works!
Need more cookie recipes? Try these:
Have more Reese’s Pieces to use? Try these:
Click here for my entire collection of dessert recipes.
Originally published January 4, 2012