Giant Peanut Butter Cookies

By:

Sarah

Published:

July 28, 2026

[grow_share_buttons]

Jump to Recipe·Leave a Review

Giant Peanut Butter Cookies are the kind of sweet treat that evokes memories of warm kitchens and the joy of baking. These cookies are a perfect balance of chewy and crunchy, with a rich, nutty flavor that makes your taste buds dance. When you bite into one, the slightly crispy edges give way to a soft, decadent center, filled to the brim with creamy peanut butter. They’re nothing short of a peanut butter lover’s dream!

I first came across a recipe for Giant Peanut Butter Cookies on a rainy afternoon when I craved something comforting and homemade. I remember thinking how such a simple combination of ingredients could produce something so satisfying. Without much effort, you’ve got cookies worthy of a bake sale or cozy night in. They’re budget-friendly, easy to whip up, and perfect for sharing—or keeping all to yourself. I can hardly wait for you to try these out!

Why You’ll Love This Recipe

Simple & Quick: In just around 10 minutes of prep, these cookies come together effortlessly!
Irresistible Flavor: The combination of brown sugar and creamy peanut butter creates an enchanting taste and aroma.
Eye-Catching Appeal: Their giant size and signature crisscross pattern make them visually stunning.
Flexible Serving: Perfect as a snack, dessert, or even a breakfast treat alongside your coffee.
Diet-Friendly Options: Gluten-free or dairy-free adaptations are easily achievable with just a few swaps.

Ingredients You’ll Need

2 ⅔ cups all-purpose flour: This forms the structure and base of your cookie. If you need a gluten-free version, you can substitute this with a 1:1 gluten-free flour blend.
1 tsp baking soda: This is the leavening agent that helps the cookies rise a bit, giving them the perfect texture.
1 tsp salt: Enhances the flavor of all your ingredients and balances the sweetness.
1 cup unsalted butter, room temperature: Butter adds moisture and flavor. Make sure it’s softened for a great creamy texture.
1 ½ cups brown sugar: This gives your cookies a deeper flavor and chewier texture.
½ cup granulated sugar, plus extra for rolling: This sugar adds sweetness and a nice crunch when rolled.
1 ½ cups creamy peanut butter: The star of the show! Choose a good quality peanut butter for the best flavor.
2 large eggs: They bind the ingredients together, adding richness.
2 egg yolks: Extra yolks contribute to a moist, chewy cookie.
2 tsp vanilla extract: Adds a warm, sweet flavor that complements the peanut butter.

How to Make Giant Peanut Butter Cookies

Whisk the Dry Ingredients: In a medium bowl, whisk together 2 ⅔ cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt to combine. Set it aside until needed.
Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together 1 cup unsalted butter, 1 ½ cups brown sugar, and ½ cup granulated sugar. Mix for about 2–3 minutes until the mixture is smooth and fluffy.
Add Wet Ingredients: Mix in 1 ½ cups creamy peanut butter, then add 2 large eggs and 2 egg yolks along with 2 tsp vanilla extract. Beat until fully blended.
Combine the Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Don’t overmix!
Shape the Cookies: Using a kitchen scale, portion the dough into 5.7 oz balls—you’ll get about 9 cookies. Roll each ball in granulated sugar, then place them on a baking sheet. Gently press each into a 3.5-inch puck. Use a fork to create the classic crisscross pattern. Cover the dough and refrigerate for at least 1 hour.
Preheat the Oven: After chilling, preheat your oven to 350°F (180°C) and line a baking sheet with a silicone mat or parchment paper.
Bake the Cookies: Place 2 cookies on each baking sheet, leaving space for spreading. Bake for 12–14 minutes, or until the edges are set and just golden.
Create a Crackly Texture: Once out of the oven, firmly slam the pan on the counter. This will help create the signature crackly texture on top. Allow the cookies to cool completely on the pan before moving them.

Storing & Reheating

To keep your cookies fresh, store them at room temperature in an airtight container for up to a week. If you wish to refrigerate, use a container designed to minimize moisture and take them out as needed. If you’re thinking longer-term, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. For a tasty treat, reheat them in the oven at 350°F for about 5 minutes. Expect a slight change in texture after freezing, but a quick warm-up brings back their charm!

Chef’s Helpful Tips

Overmixing can lead to tough cookies; mix just until combined.
Ensure your butter is softened to room temperature for easy mixing.
For an extra soft and chewy texture, avoid baking the cookies until fully firm.
Consider adding chocolate chunks for an indulgent twist on flavor.
These cookies can be made ahead of time; simply freeze the dough balls and bake as needed!

There’s something truly wonderful about baking a batch of these cookies. They fill your kitchen with an aroma that makes everyone stop in their tracks. The delightful combination of buttery richness and peanutty goodness awaits you! Remember to share (or not!) and enjoy watching others smile as they take a bite.

Recipe FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! If you prefer a bit of texture in your cookies, feel free to use crunchy peanut butter. The cookies will have delightful little peanut bits throughout, making them even more interesting.

How do I know when my cookies are done baking?

Look for the edges to be set and just starting to turn golden. The centers may still look slightly soft—that’s perfectly fine because they’ll continue baking a little as they cool. This ensures that soft, chewy texture you want!

Can I make these cookies gluten-free?

Yes, you can easily substitute the all-purpose flour with a good-quality gluten-free baking blend. Just ensure that it includes a leavening agent or add a little extra baking soda if needed.

How should I adjust the baking time for smaller cookies?

If you decide to make smaller cookies, reduce the baking time by 2–4 minutes. Keep an eye on them; you want to remove them when the edges are set to ensure they don’t overbake.