Giant Peanut Butter Cookies
These giant, thick, and chewy peanut butter cookies are just what you’re looking for – slightly toasted on the outside, soft and chewy on the inside, and packed with peanut butter chocolate chips. This no-chill recipe makes it easy to skip the bakery line and bake show-stopping cookies right at home. For all the peanut butter lovers; this will be your new go-to giant cookie recipe!
INGREDIENTS FOR THIS PEANUT BUTTER COOKIE RECIPE
Let’s take a look at the ingredients for these giant peanut butter cookies! A lot of basic cookie ingredients needed here – with the addition of peanut butter and peanut butter chocolate chips.
- Butter: Butter adds rich flavor and helps create soft, chewy cookies. Make sure you’re using cool butter to keep these cookies super thick!
- Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. It helps the cookie dough spread, as well as set with distinct edges after cooling.
- Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. It helps keep giant cookies soft and gooey in the center, while also adding rich flavor. It also slightly limits spreading, which helps cookies stay nice and thick!
- Egg + Egg Yolk: The egg provides structure and moisture, while the extra yolk adds richness and makes the cookies super soft and chewy.
- Peanut Butter: Always the star of the show in peanut butter cookies! You can use creamy or chunky peanut butter – whichever you prefer.
- Vanilla Extract + Salt: Both add flavor and help enhance other flavors.
- All-Purpose Flour: Flour provides the main structure for these cookies – these can also be made gluten-free by switching 1:1 with gluten-free flour.
- Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy.
- Baking Soda + Baking Powder: Baking soda helps cookies spread and brown, while baking powder gives them lift and keeps them ultra thick.
- Peanut Butter Chocolate Chips: Adds layers of texture and bursts of extra peanut butter flavor throughout the cookie.
MORE GIANT COOKIE RECIPES YOU’LL LOVE:
- Giant Chocolate Chip Cookies
- Giant Chocolate Cookies
- The Best Monster Cookie Recipe
- Giant M&M Cookies
TIPS FOR GIANT COOKIES
- Cool Butter: Cool butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
- Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
- Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour! If you don’t have a scale, use the spoon-and-level method instead: spoon the flour into your measuring cup, then gently level it off with a knife.
- High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside.
- Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.7 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
- No Food Scale
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? For giant, bakery-style cookies without a scale, use ½ cup of dough per cookie, lightly packed. This gives you thick, oversized cookies with soft centers and chewy edges. - Scoop, Weigh, Shape: Scoop dough, then weigh to 5½–6 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Roll into balls, pinch the dough, and space apart – they bake up big!
- Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This easy hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer if you can. For example, my oven beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
- Patience is Key: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least an hour to finish setting before enjoying.
Well, there you have it—a few simple tips and tricks for baking the best peanut butter cookies! These cookies are a guaranteed crowd-pleaser and so simple to make. Next time you’re craving something nutty and sweet, give this giant peanut butter cookie recipe a try!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
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Giant Peanut Butter Cookies
- Total Time: 25 minutes + 1 hour cooling
- Yield: 6 giant cookies 1x
Description
These giant, thick, and chewy peanut butter cookies are just what you’re looking for — slightly toasted on the outside, soft and chewy on the inside, and packed with peanut butter flavor. This is a no-chill recipe!
Ingredients
- 1/2 Cup Unsalted Butter (cool)
- 3/4 cup Brown Sugar (light or dark)
- 1/4 cup Granulated Sugar
- 1/3 cup Peanut Butter (see notes)
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- 1 Tablespoon Corn Starch
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt (heaping)
- 1 1/4 cup Peanut Butter Baking Chips
Instructions
- Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Butter: Add cool, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add the brown sugar, granulated sugar, and peanut butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Peanut Butter Baking Chips: Add the peanut butter baking chips – pulse the mixer until evenly distributed.
- Shaping the Dough: Scoop dough, then weigh to 5½–6 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Shape into mounds, pinch the dough, and space apart – these bake up big! (see notes for a photo of what your dough mound should look like before baking.)
- Bake: Bake on middle rack for 12-14 minutes, depending on cookie size.
- Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least 1 hour to finish setting before enjoying.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
Notes
Shaped Cookie Dough: 
Peanut Butter: I do not recommend using natural peanut butter for this recipe, the oil ratio is higher and can mess with the texture of these cookies. I always use well-known peanut butter brands, like Jif or Skippy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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Wouldn’t change a single thing about this recipe. Followed steps and the giant cookies turned out absolutely perfect. I baked for 12 min and let them rest on counter for the 2 hours before eating. They had a good firm exterior with soft, chewy, peanut buttery on the inside. Especially loved that they weren’t hard as a rock or burned tasting like other peanut butter cookie recipes. 10/10!!!!