Four Giant Peanut Butter Chocolate Chip Cookies

This is a recipe for four giant peanut butter chocolate chip cookies. For when you want a giant cookie and don't want to wait a day or two for dough to chill. Thirty minutes is all it takes from prep to in your mouth.

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Why these peanut butter chocolate chip cookies are so great:

Chocolate chip cookies are great. Peanut butter cookies are great. Combined even better.

• Crispy edges and chewy middles - the best cookie texture
• Brown sugar and just egg yolks make them softer and chewier
• You can make these in just 30 minutes - no need to chill dough
• Did I mention they are GIANT? 5 inches across. I measured.

Ingredients

• Unsalted butter - this gets melted with the peanut butter
• Peanut butter - I prefer creamy no sugar added
• Brown sugar
• Confectioners sugar
• Large egg yolks - save those whites for breakfast or meringue
• Vanilla extract
• All Purpose flour
• Kosher salt
• Baking soda
• Chocolate chips and peanut butter chips
• Flake salt for the tops

See recipe card for quantities.

Instructions

These are really easy to make. I did process shots in case anyone wanted to see.

1. Step 1: Melt the butter and peanut butter together in a bowl or a saucepan. Let cool slightly for a few minutes

2. Step 2: Add in the sugars

3. Step 4: whisk until combined and smooth

4. Step 5: whisk in the egg yolks and vanilla extract

3. Step 6: whisk until smoooth

4. Step 7: add in the flour mixture if whisked together in a separate bowl or just add the flour, baking soda and salt to the butter mixture

3. Step 8: the dough will start to come together and it is pretty sticky but that is ok

4. Step 9: Add in the chocolate and peanut butter chips.

3. Step 10: you may have to mix this by hand. Do so quickly

4. Step 11: Divide the dough into 4 discs, flatten slightly, sprinkle flake salt and add a few more chocolate and peanut butter chips on top

Time to bake these giant peanut butter chocolate chip cookies!

Bake at 350 Deg F. for 13-15 minutes. Crispy edges still soft in the middle.

Hint: place the baking sheet in the upper ⅓ of the oven. This will ensure you get crispy edges and a soft middle. This is my default oven rack position for baking cookies. Most cookies, some I bake in the middle rack.

Equipment

You really just need a bowl or a pan for melting the butter and peanut butter in and once its cool enough you mix everything in that bowl or pan. I do whisk the flour separately but if you are in a pinch you can just add it all to the pan or bowl as well.

• Food scale - always. The most accurate way to measure baking ingredients. Cups are wildly inaccurate. My recipes are in grams. So get a food scale that measures in grams.
• Baking sheet - I just got these from Volrath and I love them
• Parchment paper
• Cooling rack

Storage

If you don't eat your giant cookie all at once, you can store it at room temperature in an airtight container or bag. Pop it into the freezer if you plan on saving it for longer than 2-3 days.

Substitutions:

You can make these gluten free if you are familiar with using a gluten free all purpose flour blend and know that it will work well. I have not tried these with anything other than the ingredients I used.

You can also substitute the peanut butter for almond, sunflower or even tahini if you like.

No peanut butter chips? They really do make these peanut butter chocolate chip cookies awesome but if you don't have any ( I use the Reeses brand that are easily found at any major grocery store chain) you can use more chocolate chips. Maybe go for semi-sweet and dark chips for a variety.

More cookie recipes

Looking for other recipes like these chocolate chip cookies? Try these:

4 Giant Peanut Butter Chocolate Chip Cookies

Shanna

Prep 10 minutes Baking 15 minutes Cooling 5 minutes Total time 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cooling time 5 minutes mins

Total Time 30 minutes mins

Ingredients

  

• 100 g unsalted butter
• 60 g peanut butter
• 145 g AP flour
• ½ teaspoon baking soda
• ⅛ teaspoon kosher salt
• 120 g brown sugar
• 40 g confectioners sugar
• 2 large egg yolks
• ½ teaspoon vanilla extract
• 55 g each chopped chocolate and peanut butter chips
• Flake salt for the tops

Instructions

 

• Oven 350 Deg F (180C) Prep a baking sheet with parchment paper.
• Melt butter and peanut butter together (stovetop in a saucepan or microwave in a large glass bowl) Let cool slightly, 2-3 min.
  100 g unsalted butter, 60 g peanut butter
• In another bowl whisk together the flour, salt and baking soda. ( You could wait and just add these directly into the pan or bowl later - I personally like to whisk together first)
  145 g AP flour, ½ teaspoon baking soda, ⅛ teaspoon kosher salt
• Whisk the brown sugar, confectioners sugar, egg yolks and vanilla into the melted butter mixture until well combined.
  120 g brown sugar, 40 g confectioners sugar, 2 large egg yolks, ½ teaspoon vanilla extract
• Pour the flour mixture into the butter mixture and stir until combined and no flour streaks remain. Add in the peanut butter and chocolate chips and mix quickly.
  55 g each chopped chocolate and peanut butter chips
• Divide into 4 balls (about 160 g each) and place a few inches apart on the baking sheet. Press the dough balls down just slightly and sprinkle a little flake salt on top as well as a few more peanut butter and chocolate chips.
  Flake salt for the tops
• Bake 12-15 minutes. Let cool a few minutes before eating.