Extra Large Peanut Butter Cookie
Right after the 4th, both Dustin and I got sick. I told him the benefit of him having to take a sick day is getting to eat freshly baked treats, straight out of the oven. I didn't want to do too much baking since I didn't feel stellar either, plus I couldn't make desserts for other people since I still might be contagious. The absolute last thing we needed around the house was an entire batch of cookies.
While going through the cabinets, I noticed a partially consumed box of Reese's Pieces from some past baking adventure— definitely not enough to include in a batch of cookies, but enough to make a giant cookie for the two of us. Plus, with leftover mini peanut butter cups from the peanut butter fudge ice cream, I knew we were in for an epic cookie. The inside is soft and slightly gooey while the outside has just a tad of a crunch. I'm really impressed such a large (and really thick!) cookie baked so well throughout! I see more giant cookies in our future! Here's a picture next to the plate for a little size comparison.
We ate half of this cookie right after I baked it and polished the rest off after dinner. We were sick, so we could eat whatever we wanted without guilt, right?
Extra Large Peanut Butter Cookie
yields 1 giant cookie
- 2 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 2 tablespoons packed light brown sugar
- 2 tablespoons beaten egg
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons creamy peanut butter
- 1/2 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup Reese's Pieces
- 1/4 cup mini chocolate chips
- 1/4 cup mini peanut butter cups
- Preheat oven to 350º. Line a baking sheet with parchment paper or a silicon baking mat.
- Cream the butter and sugars until light and fluffy using a hand mixer.
- Add egg and vanilla, mixing thoroughly.
- Stir in peanut butter.
- Mix in the flour, baking soda and salt until just combined.
- Fold in the Reese's Pieces (reserve about 15 or so for pressing on top), chocolate chips, and mini peanut butter cups.
- Roll into a tall, thick ball, then place on baking sheet and press the remaining Reese's Pieces on top.
- Bake for 18-20 minutes until golden around the edges and the top is just hardened.
- Allow to cool on the baking sheet for 10 minutes before digging in so the soft middle has a little bit of a chance to set.
slightly adapted from Picky Palate
