Giant bakery-style peanut butter cookies are thick, chewy and packed with rich peanut butter flavor. They are also loaded with peanut butter chips for a soft, dense center that melts in your mouth, and they're baked until they have a slightly crisp exterior. These double peanut butter cookies are the perfect balance of chewiness, sweetness and nuttiness.
I loved my mom's peanut butter cookies when I was growing up. The ones with the little criss-cross fork marks or the ones with the chocolate candy kiss in the center. In fact, this is her recipe that I altered to add peanut butter chips and make them bakery style. Why is it even more satisfying to eat a giant bakery style cookie? I'm not sure, but I'll take one giant cookie over four smaller cookies any day. Especially when the giant cookie is soft, chewy and peanut buttery.
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Ingredients
- Peanut butter
- Salted butter
- Brown sugar
- White sugar
- Egg
- All purpose flour
- Baking powder
- Baking Soda
- Salt
- Peanut butter chips
See recipe card for quantities.
Instructions on how to shape the dough
Step 1: Roll dough into balls and place one ball in the center of each ring.
Step 2: Flatten the balls down into more of a hockey puck size.
Use a kitchen scale to section off 12 equal pieces of dough. For the flour I use, that means the dough balls weigh roughly 2.2 ounces or 62 grams each. (If you don't have a kitchen scale, you can use a large 4 tablespoon cookie scoop that you use for cupcakes but pack it full). Then, roll the dough into a ball with your hands. Next, flatten the dough to the size of a hockey puck with the bottom of a measuring cup or regular cup. Flattening the dough a bit helps the cookies bake more evenly.
Baking rings
Baking rings (also known as english muffin, tart or burger rings) are used to keep the cookies in a nice round shape and from spreading too much. They are especially helpful for soft doughs like peanut butter cookie doughs. These rings are one of secrets to making amazing bakery style cookies at home!
Equipment
A stand or hand mixer is helpful for these double peanut butter cookies. Six 4-inch dessert or burger rings are strongly recommended.
Storage
Store in an airtight container at room temperature for up to 5 days.
Next Level Tips
- Bakery rings are super helpful when baking giant soft cookies so that they don't spread too much. You can also use the bakery rings for baking tarts, English muffins, hamburger buns or shaping hamburgers. They're not expensive either.
- Buy a cheap kitchen scale so you can weigh your ingredients, especially the flour.
- Weigh your flour! Different flours have different weights. For all-purpose flour, I love Costco's organic all-purpose flour. On the back of the Costco organic all-purpose flour package, one serving equals ¼ cup and 30 grams. So if I need 1 and ¼ cups of flour for this recipe, I know it is 150 grams. If you use a different flour, then use the weight for 1 and ¼ cups of that brand. You can find the weight per serving on the nutrition label.
- Weigh your cookie dough balls! Yes, you can use a 4 tablespoon large cookie scoop for this recipe. But, to get all your cookies the same size, it's best to weigh them. It's actually faster too once you get used it. So how do you do it? After you're done making the dough, weigh it. You can use ounces or grams. I like grams. Then take the weight of your dough and divide by 12. Then, make them all that size! For this recipe, it is roughly 62 grams or 2.2 ounces depending on the flour you use.
FAQ
While it may not be as healthy as all-natural peanut butter, regular processed peanut butter works best with these cookies.
It's highly recommended to chill soft cookie dough. It's not as highly critical when using the bakery rings, but it's still highly recommended.
Yes, otherwise the cookies can spread too much.
Related
Looking for other recipes like this? Try these:
Giant Peanut Butter Cookies
Equipment
- 1 Stand or hand mixer
- 6-12 4-inch dessert or burger rings
Ingredients
- 1 ¼ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup peanut butter
- ½ cup salted butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- ¾ cup peanut butter chips
Instructions
- Add the all-purpose flour, baking powder, baking soda and salt to a small bowl. Stir together and set aside.
- Add the peanut butter and softened butter to a mixing bowl. Mix on medium until the butters are completely mixed and there are no umps.
- Add the brown sugar and white sugar to the mixing bowl and mix on medium until incorporated.
- Add the egg and mix on medium until the egg is incorporated.
- Add the flour mixture slowly and mix just until incorporated.
- Stir in the peanut butter chips until they are evenly distributed.
- Cover the mixing bowl and chill in the refrigerator for 2-3 hours.
- Preheat the oven to 350℉. Line the baking sheet(s) with parchment paper or a baking mat. Lightly spray the insides of the baking rings.
- Use a kitchen scale to section off 12 equal pieces of dough that weigh roughly 2.2 ounces or 62 grams each. (Or use a large 4 tablespoon cookie scoop packed full.) Roll the dough into balls and place one ball in the center of each baking ring. Lightly flatten with the bottom of a measuring cup or regular cup until it's the shape of a hockey puck. I have 6 bakery rings, so I make 2 batches of these cookies.
- Bake for 11-12 minutes until the bottoms are lightly browned. The tops will be extremely soft and look undercooked when you take them out of the oven. That's normal for peanut butter cookies. They will continue to set and develop a nice crackly top as they cool. (Bake 11 minutes for a softer cookie and 12 minutes for a cookie with a crispier bottom and sides.) DO NOT OVERBAKE!
- If you are reusing the baking rings, allow the cookies to cool at least 10 minutes before removing the rings. Then, let the cookies cool on the baking sheet for an additional 10 minutes before moving the cookies.
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