Go Back
–+ servings
Close up photo of giant peanut butter cookies randomly stacked on a cooling rack

Giant Peanut Butter Cookies

Tracy @ Next Level Baker
These giant peanut butter cookies are thick, chewy, and bursting with rich peanut butter flavor. With a soft center, crunchy edges and extra peanut butter chips, they’re the perfect sweet and nutty treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 2 hours
Total Time 2 hours 26 minutes
Course Dessert
Cuisine American
Servings 12

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.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Don't worry! We won't spam you!

Keyword Giant Peanut Butter Cookies
Tried this recipe?Let us know how it was!