Big Bakery-Style Peanut Butter Chunk Cookies

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!”

bakery-style peanut butter chunk cookies on a red serving plate

We love these bakery-style peanut butter chunk cookies so much that they’re now our go-to peanut butter cookie. (Seen here: peanut butter cookies.) While there’s a recipe for classic peanut butter cookies in Sally’s Cookie Addiction cookbook, 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

bakery-style peanut butter chunk cookies

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.

  1. 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.
  2. 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. 

peanut butter in a jar with a spatula

peanut butter chunk cookie dough balls rolled in granulated sugar

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 because the chocolate complements the intense peanut butter flavor and peanuts add a delicious crunch.

bakery-style peanut butter chunk cookies on a red serving plate

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bakery-style peanut butter chunk cookies on a red serving plate

Big Bakery-Style Peanut Butter Chunk Cookies

  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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. 


  1. 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.
  2. 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.
  3. 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

overhead image of bakery-style peanut butter chunk cookies


  1. Hi Sally, I’m hoping to make these this weekend. I wanted to ask you the best method to measure these cookies accurately? What I mean is I don’t have a 3tbs cookie scoop, would you suggest I scoop our 3 tablespoons using a tablespoon and then roll it all together? This sounds like a sort of stupid question but I’ve done this before and I always end up having the dough crumble and the cookies don’t come out great! Any thoughts you have would be awesome. Thank you!!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kayla, you can use a tablespoon to measure out about three total tablespoons of dough and then use your hands to roll them together. We always find it’s best to let the dough sit at room temperature for a bit (after the chill time) so that it is easier to roll them into balls. Otherwise, it can be a bit crumbly as you mention. Hope this is helpful!

  2. Meagan Painter says:

    Okay, these are amazing. Gone in seconds at work (I’m a veterinarian!). I used ⅛ cup measuring cup to make these and they were perfect size! As always, you have the best recipes!

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