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Jumbo Reeses Cup Cookies
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4.30 from 50 votes

Jumbo Peanut Butter Cup Cookies

These Jumbo Peanut Butter Cup Cookies are a peanut butter lovers dream come true! A hefty portion of a 1/4 cup of peanut butter chocolate chip cookie dough is pressed into thick discs. Chopped peanut butter cups are added last before baking until perfection.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Keyword: Jumbo cookies, Jumbo Peanut Butter Cookies, Reese's Cup Cookies, Reese's Peanut butter cookies
Servings: 12
Calories: 471cal
Author: Amy Desrosiers
Cost: $5


  • 21" x 15 baking sheet


  • 3 cups unbleached flour
  • 1 1/2 teaspoons baking soda
  • 3/4 tsp sea salt
  • 1 cup light brown sugar packed
  • 3/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 stick butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon whole milk
  • 2 large eggs
  • 1 cup semi-sweet chocolate morsels
  • 3/4 cup Reese's Peanut Butter Cups chopped


  • Preheat oven to 350 degrees Fahrenheit.
  • Line a 21" by 15" inch baking sheet with parchment paper.
  • Whisk dry ingredients in a medium bowl and set aside.
  • In a large bowl, cream the butter and sugars together using a hand mixer.
  • Add in the 2 eggs, peanut butter, vanilla extract, and milk; combine using a wooden spoon.
  • Slowly add the dry ingredients to the wet ingredients. Combine dough until it forms a large ball.
  • Fold in the chocolate chips.
  • Measure out 1/4 cup sized dough balls (4 tablespoons).
  • Gently press down cookie balls (space them out 6 to a jumbo baking sheet)
  • Add 3-4 pieces of peanut butter cup chunks to the tops of the cookies.
  • Bake for 15-16 minutes. I would check them at the 15 minute mark. Cookies should have slightly golden brown edges.
  • Allow cookies to cool for 10 minutes before removing and baking the next batch.



If you do not have peanut butter cups, you could use plain chocolate bars chunks, or caramel-based candy bar bits. They may also be completely omitted.
These cookies are MASSIVE once they are baked. They will need a full 10 minutes (minimum) to cool between batches. If you do not cool them properly they will easily break.
This batch was baked for 17 minutes and was the first batch. I decided that 15 minutes was a better baking time as seen in the other 4 cookie images. These were still good, but crispier.
One cookie goes a long way! This recipe make 12 jumbo cookies. They will last up to 4 days in an airtight containers for best taste.


You could also freeze the slightly pressed cookie dough discs. Simply form the 1/4 cup dough balls, press them down with a glass, and place them on a baking sheet. Allow them to freeze for 2 hours. Place balls in an airtight container. You will need to add the peanut butter cups before baking. Add 2 minutes to the bake time checking on them at the 16 minute mark.


Serving: 1g | Calories: 471cal | Carbohydrates: 64g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 424mg | Potassium: 227mg | Fiber: 3g | Sugar: 38g | Vitamin A: 294IU | Calcium: 43mg | Iron: 2mg