Homemade bakery-style peanut butter chunk cookies are super thick, ultra soft, and filled with chocolate chips. They’re just like peanut butter cookies from your favorite bakery, made at home. Roll them in a little sugar before baking for extra sparkle!
I’ve grown to love today’s bakery-style peanut butter chunk cookies so much that they are now the only peanut butter cookies I bake. While I have a recipe for classic peanut butter cookies on my website and another in Sally’s Cookie Addiction, these are extra special thick cookies studded with chocolate chips. We use the same dough as my peanut butter cookies, and if you’ve ever made those before you know they’re packed with flavor and boast incredible peanut butter flavor.
These giant, mega peanut buttery cookies are just like the cookies we often find in bakeries, and now we can make them at home in our own kitchens!
These Bakery-Style Peanut Butter Chunk Cookies Are:
- Huge– 3 Tablespoons of dough per cookie
- Ultra thick and super soft
- Crinkly and crackly on top
- Made with 2 cups of peanut butter (!!)
- Loaded with chopped peanuts and chocolate chips
- Relatively quick– only 1 hour of chill time
- Rolled in sugar for a little sparkle
- Absolutely addictive
- Just like peanut butter cookies from a bakery
Quick Video Tutorial
How to Make Bakery-Style Peanut Butter Chunk Cookies
Using my peanut butter cookies recipe as the base, these cookies come together quickly and easily. You’ll find the full recipe and instructions at the bottom of this post.
- Whisk the dry ingredients together. You need flour, baking powder, baking soda, and salt.
- Cream the butter and sugars together. Make sure the butter is cool to touch, not overly warm or melted. Here’s what room temperature butter really means. Use more granulated sugar than brown sugar. When making chocolate chip cookies, I always prefer to use more brown sugar than white sugar because it produces a softer cookie. With peanut butter cookies, however, the peanut butter already makes the cookies soft. More brown sugar made them EXTRA soft, so they fell apart. Too much of a good thing.
- Beat in eggs, peanut butter, and vanilla extract. Use 2 whole cups of peanut butter– double the amount of peanut butter that I use in my classic peanut butter cookies recipe. These cookies have front and center, highly concentrated peanut butter flavor.
- Mix dry and wet ingredients together.
- Add the chocolate chips and peanuts. You can certainly leave them out for plain cookies, or use just one or the other. I highly recommend adding both because the chocolate compliments the intense peanut butter flavor and the peanuts add a delicious crunch.
- Chill the cookie dough. Chilling the cookie dough is important, but this dough is thick so it doesn’t need hours inside the refrigerator. A quick 1 hour of chilling will prevent the cookies from over-spreading.
- Roll into balls and coat with sugar. These cookies are very big and very bold! Use about 3 Tablespoons of dough per cookie. Roll each into granulated sugar for an extra sparkly crunch. Slightly flatten each cookie dough ball with your fingers.
- Bake. Because the cookie dough balls are so large, the cookies take a while to bake. Each batch takes about 14 minutes– look for almost set centers and lightly browned edges.
More Favorite Cookie Recipes
- Oatmeal Raisin Cookies
- Chocolate Chip Cookies
- Monster Cookies
- Peanut Butter Cookies
- Sugar Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Giant Chocolate Chip Cookies
Here’s how to make big bakery-style peanut butter chunk cookies right at home. They’re thick, soft, very addicting, and filled with chocolate chips!
- 2 and 1/2 cups (310g) 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