Giant Reese's Pieces Peanut Butter Cookie Recipe

Peanut butter: Adds a rich, nutty flavor and creamy texture to the cookie.

Unsalted butter: Provides moisture and a tender crumb, without adding extra salt.

Granulated sugar: Sweetens the cookie and helps achieve a slightly crisp exterior.

Brown sugar: Adds sweetness and a hint of molasses flavor, contributing to a chewy texture.

Eggs: Bind the ingredients together and add richness.

All-purpose flour: Forms the base of the cookie dough, providing structure.

Baking soda: Acts as a leavening agent, helping the cookie rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Reese's Pieces: Candy-coated peanut butter pieces that add crunch and extra peanut butter flavor.

When creaming together the peanut butter, unsalted butter, granulated sugar, and brown sugar, make sure all ingredients are at room temperature. This ensures a smoother mixture and helps the cookie dough come together more easily. Additionally, when adding the eggs, do so one at a time and beat well after each addition to incorporate more air into the dough, resulting in a lighter texture.

• peanut butter - Substitute with almond butter: Almond butter has a similar texture and nutty flavor, making it a great alternative for those who prefer a different type of nut butter.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and moisture, and it adds a subtle coconut flavor that pairs well with the other ingredients.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can enhance the overall taste of the cookie.

• brown sugar - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture, though you may need to adjust the dry ingredients slightly to compensate for the added liquid.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) are a great vegan alternative that provides similar binding properties.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser cookie.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, but be aware that this may slightly alter the texture and rise of the cookie.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a more complex flavor profile.

• reese's pieces - Substitute with chocolate chips: Chocolate chips offer a similar sweetness and texture, making them a suitable alternative if Reese's Pieces are not available.

• Once your cookie has cooled completely, wrap it tightly in plastic wrap or aluminum foil to maintain its freshness.
• For added protection, place the wrapped cookie in an airtight container or a resealable plastic bag. This will help prevent it from drying out and keep it soft and chewy.
• Store the cookie at room temperature for up to 5 days. If you prefer a slightly firmer texture, you can refrigerate it, but be sure to bring it to room temperature before serving for the best flavor and texture.
• To freeze the cookie, first ensure it is completely cooled. Wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable freezer bag or an airtight container.
• Label the container with the date to keep track of its freshness. The cookie can be frozen for up to 3 months.
• When you're ready to enjoy your frozen cookie, remove it from the freezer and let it thaw at room temperature for a few hours. For a quicker option, you can microwave individual slices for about 10-15 seconds until they are soft and warm.
• If you prefer a freshly baked taste, you can reheat the thawed cookie in a preheated oven at 300°F (150°C) for about 5-10 minutes. This will revive its delightful texture and make it taste like it just came out of the oven.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover cookie on a baking sheet lined with parchment paper.
  3. Cover the cookie loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until the cookie is warmed through.
  5. Remove from the oven and let it cool slightly before enjoying.

• Microwave Method:

  1. Place a slice of the cookie on a microwave-safe plate.
  2. Cover the cookie with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds. Check the cookie and continue to heat in 10-second intervals if needed.
  4. Let it sit for a minute to allow the heat to distribute evenly before eating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the cookie on the toaster oven tray.
  3. Cover the cookie with aluminum foil to prevent it from getting too crispy.
  4. Heat for about 8-10 minutes, checking occasionally to ensure it doesn't overheat.
  5. Remove and let it cool slightly before serving.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the cookie in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  4. Remove from the skillet and let it cool slightly before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the cookie in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overheat.
  4. Remove and let it cool slightly before serving.

• Oven: Used to bake the giant cookie at a consistent temperature of 350°F (175°C).

• Baking sheet: Serves as the surface on which the cookie dough is spread and baked.

• Parchment paper: Prevents the cookie from sticking to the baking sheet and makes for easy cleanup.

• Large mixing bowl: Used to combine and mix the wet ingredients together.

• Hand mixer: Helps in creaming the peanut butter, unsalted butter, granulated sugar, and brown sugar until smooth.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Medium mixing bowl: Used to whisk together the dry ingredients like flour, baking soda, and salt.

• Whisk: Helps in evenly combining the dry ingredients.

• Measuring cups: Essential for accurately measuring the ingredients like peanut butter, sugars, and flour.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking soda and salt.

• Wire rack: Allows the cookie to cool evenly after baking.

• Cooling rack: Another term for a wire rack, used for cooling the cookie.

• Spreader: Helps in spreading the dough evenly on the baking sheet.

• Timer: Ensures the cookie is baked for the correct amount of time, 18-20 minutes.

Use a stand mixer: Save time by using a stand mixer to cream the butter and sugars quickly and efficiently.

Pre-measure ingredients: Pre-measure all ingredients before starting to streamline the process.

Room temperature butter: Ensure butter is at room temperature for easier mixing.

One-bowl method: Combine wet ingredients first, then add dry ingredients directly to the same bowl to reduce cleanup time.

Chill the dough: If the dough is too sticky, chill it for 10 minutes to make it easier to handle and shape.