If I had to name my favorite food I would probably say peanut butter. On toast, apples, ice cream, smoothies, or just by the spoonful, peanut butter is the best thing ever created. Salty and sweet all in one, I can’t think of anything better.
Back in college, I ran a lot. At one point I was running upwards of 60-70 miles a week so I needed to maintain my energy. Between school, running, the boyfriend (now husband) and social life, peanut butter straight from the jar replaced many meals. I remember eating at least one to two jars each week by-myself. Sometimes I spiced it up with a little jam, or banana, but usually I just scooped some from the jar with a rice-cake (yep, starving college student). One would expect a person to lose interest in something they come to know so intimately over such a long period of time, but not me. My love for peanut butter is as strong as ever. Now, however, since I’m currently running zero miles, I keep the peanut butter jar locked away. Unless, of course, I need to make cookies.
Whenever I see bakery cookies, I always want to buy them because they are huge. My mom never made huge cookies for me growing up, so naturally, that’s what I want now (I know, I lived such a deprived life). Besides, I can say, I only had ONE cookie! So I thought I would make my reese’s pieces peanut butter cookies the size of my hand. They were enormous. And while very impressive, a bit ridiculous.
Let me lend you a piece of advice- make your cookies a tad bit smaller. They can still be large and impressive, but if you plan on transferring them anywhere, say, to a party, you will have better luck with smaller ones. But, if you don’t care? then definitely make them the size of your head. In either case, allow at least 5-10 minutes for them to cool down on your baking sheet before transferring them to a cooling rack.
I am happy to say that no matter how you make these cookies, they are gooood! Unless you hate peanut butter; and even then you may find yourself liking these! So soft, so gooey, the perfect over-the-top peanut butter cookie.
Reese’s Pieces Peanut Butter Cookies with Peanut Butter Chips
Prep Time: 15 minutes / Cook Time: 12 minutes / Total Time: 27 minutes
Yield: Approximately 16 huge cookies or 24 big cookies
2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup peanut butter
1 cup sugar
2/3 cup brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
3/4 cups rolled oats
1/2 cup peanut butter baking chips
1 10 ounce bag reese’s pieces
- In a small bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, cream together the butter, peanut butter, sugar and brown sugar. Beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla.
- Slowly add dry ingredients, and beat until just combined. Don’t over-beat.
- Stir in oats and peanut butter chips.
- Refrigerate dough for 15 minutes. Meanwhile, preheat oven to 350 degrees (F).
- Line a cookie sheet with parchment paper.
- In a flat bowl, pour in your Reese’s pieces.
- Using a large cookie scoop, spoon, or your hand, scoop approx. 2 tablespoons cookie dough into your palm and roll into a ball (you’ll want clean hands for this). Press ball of dough into Reese’s pieces, flatten a little and transfer onto baking sheet.
- Bake for 12 minutes or until edges are just beginning to brown.
- Important: Allow to cool on cookie sheet for 5-10 minutes before transferring to cooling rack!
- Allow to cool on wire rack for 30 minutes before serving.