These big bakery-style peanut butter chunk cookies are super thick, ultra-soft, and filled with chocolate chips. They have all the peanut butter flavor of your favorite giant bakery cookies, but they’re homemade. They’re hard to resist when served warm from the oven with a cold glass of milk! If you crave oatmeal cookies, try these popular peanut butter oatmeal chocolate chip cookies.
Reader Katelyn says: “This is hands down my favorite cookie recipe of all time. I’ve baked and loved Sally’s recipes for years and this is my new favorite! I ate 3 at a time. 3 separate times. Then brought them to friends who also ate 3 a-piece. Everyone agreed they were the best peanut butter cookies they’ve ever had. Highly recommend!”
While there’s a recipe for classic peanut butter cookies in Sally’s Cookie Addiction cookbook and I have my super soft peanut butter cookies on this website, today’s cookies are EXTRA thick and absolutely loaded with peanut butter and tons of chocolate chips.
These Bakery-Style Peanut Butter Chunk Cookies Are:
- Huge – 3 Tablespoons of dough per cookie
- Crinkly and crackly on top
- Loaded with chopped peanuts and chocolate chips
- Relatively quick– only 1 hour of chill time
- Rolled in sugar for a little sparkle
- 100% irresistible
Recipe Testing Peanut Butter Chunk Cookies: What Works & What Doesn’t
This is a simple recipe, but here are a few easy tricks that help when working with peanut butter cookie dough.
- Chill the cookie dough. You might remember from our Tips to Prevent Cookies from Spreading page that chilling cookie dough is important. Luckily this cookie dough is pretty thick and stable, which means it doesn’t need hours inside the refrigerator before baking. A quick 1 hour of chilling will prevent the cookies from over-spreading. These brownie cookies have a super quick chill time, too.
- Flatten the dough. Make sure you flatten each cookie with your fingers before baking. This will help the cookies spread a bit in the oven.
Choosing the Right Ingredients
You need the basics like flour, baking powder, baking soda, and salt. Selecting the right ingredients is important, especially when it comes to peanut butter.
- Peanut butter: These cookies have – front and center – highly concentrated peanut butter flavor. To achieve this, use a commercial brand of creamy peanut butter like Jif or Skippy. Though it’s wonderful for eating and cooking, natural-style peanut butter isn’t ideal for these cookies. The cookies will be too crumbly and, depending on the brand, may even have an oily texture. Crunchy peanut butter produces the same crumbly results.
- Room temperature butter: Make sure your butter is cool to the touch and not overly warm. Here’s what room temperature butter really means.
- More white sugar than brown: In these peanut butter chunk cookies, you’ll notice there’s more granulated sugar than brown sugar. When making basic chocolate chip cookies, we usually use more brown sugar than white sugar because it produces a softer cookie. The addition of peanut butter already makes today’s cookies soft and using more brown sugar made them EXTRA soft– to the point where they were falling apart! Too much of a good thing.
- Chocolate chips and peanuts are optional: You can certainly leave them out for plain peanut butter cookies, or you can use just one or the other. But we highly recommend adding both. Just like with peanut butter half moon cookies, the chocolate complements the intense peanut butter flavor and peanuts add a delicious crunch.
More Favorite Cookie Recipes
- Oatmeal Raisin Cookies
- Chocolate Chip Cookies
- Monster Cookies
- Sugar Cookies
- Giant Chocolate Chip Cookies
- Iced Oatmeal Cookies
These big bakery-style peanut butter chunk cookies are super thick, ultra-soft, and filled with chocolate chips.
- 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 cups (500g) creamy peanut butter*
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips
- optional: 1/2 cup (65g) finely chopped peanuts
- optional: 1/2 cup (100g) granulated sugar for rolling
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then mix on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips and peanuts, if using. Dough will be thick and soft.
- Chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread that much.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll cookie dough into large balls, about 3 Tablespoons of dough per cookie (it’s a lot!), and then roll the balls in granulated sugar. Place 8 balls onto the cookie sheets. Gently press down on each ball to *slightly* flatten. Bake each batch for 14-15 minutes until lightly browned on the sides. The centers will look very soft.
- Remove from the oven. If the cookies are still very puffy, you can gently press down on the warm cookies with the back of a spoon. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
- Peanut Butter: It’s best to use a commercial brand peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style, oily peanut butter. Avoid using crunchy peanut butter; I found it made the cookies super crumbly.
- Check out my top 5 cookie tips before beginning. It includes how to prevent cookies from over-spreading and why room temperature ingredients make a difference.
Keywords: bakery style peanut butter cookies, peanut butter chunk cookies