Big Bakery-Style Peanut Butter Chunk Cookies

Big peanut butter chunk cookies like you find at a professional bakery! Soft, thick, crinkled, and addicting. Recipe on

Probably 25 by now.

The number of times I’ve talked about how much I love Wegmans bakery cookies. (A grocery store. But so much more! It’s a bonafide foodie paradise!)

And 4.

The number of times I tried to recreate their ♥ peanut butter chunk cookies ♥

At least 8.

How many cups of peanut butter I went through in the process.

But it was all very worth it. See:

Taste testing was obviously delicious and now we can all make those giant & mega peanut buttery cookies that we often find in bakeries. At home! In our own kitchens! This is very dangerous for all parties involved. I love these so much that they’ve become my new favorite peanut butter cookies recipe. SO good!

Big peanut butter chunk cookies like you find at a professional bakery! Soft, thick, crinkled, and addicting. Recipe on

Let’s chat about how you can make them. I started with a base recipe and began working from there. The first thing I want you to do is take a peek at the 5 cookie baking tips I posted the other day. You’ll put each tip to practice here. Chilling the cookie dough is important, but this dough is incredibly thick and quite solid, so it doesn’t need hours inside the refrigerator. 1 hour will get the job done. You’ll cream room temperature butter with both brown sugar + granulated sugar, but remember to avoid over-creaming them for minutes on end. This will incorporate too much air inside the cookies which will cause them to deflate and, as a result, spread all over your baking sheets.

When testing this new recipe, I played around with the amount of sugars. I decided to go with a little more granulated sugar than brown sugar to encourage the cookies to spread out more. In my first batch, I used a higher ratio of brown sugar to granulated sugar (this gives you super soft, thick, tender cookies) but they didn’t spread AT ALL. They were baked peanut butter blobs, not cookies. Tasty, but too thick– and they wouldn’t cook in the centers.

Peanut butter for bakery-style peanut butter chunk cookies on

I also played around with the amount of peanut butter, testing the limits to see just how much we can get away with in the cookie dough. Starting with 1 and 1/4 cups then 1 and 1/2 and finally working my way up to 2. So, I ended up doubling the amount of peanut butter that I use in the original recipe. 2 cups you guys!! This was massively eye-opening and even more surprising to me. The cookies are exploding with peanut butter. Front and center, highly concentrated peanut butter flavor.

It’s a downright win all around.

Nut butters are weird. They act like flour in cookies– remember these, these, and these flourless nut butter cookies? So with all that peanut butter, I actually ended up reducing the flour because the cookies were crumbling too much. You’ll still have a little crumble, but that’s a given with peanut butter cookies.

Bakery-style peanut butter chunk cookie dough on

I don’t know how you feel about this, but I added chopped peanuts to the cookie dough. You can certainly leave them out and either keep the cookies plain or add chocolate chips or chocolate chunks. Which I highly recommend because the chocolate compliments the intense peanut butter flavor. (Duh.) I know what you’re thinking: can I just use chunky peanut butter instead? I tried that. The cookies were wildly crumbly. I think because crunchy peanut butter just isn’t as creamy as creamy peanut butter. No surprise there, right? So I just added my own peanuts. I make a lot of cookies around here, but these bakery style peanut butter cookies with the CRUNCH of peanuts inside are easily top 10. Welcome to the regular rotation, peanut butter beauties. You’ll be seeing me a lot.

The cookies are very big and very bold. 3 Tablespoons of dough in each one, then you’ll slightly flatten each cookie dough ball with your fingers. I always like to roll peanut butter cookies in a little granulated sugar before baking. Gives them a pretty sparkle because without it, they can appear a little dull. Always go with a sparkle. Because the cookie dough balls are so large, the cookies take awhile to bake. Each batch took about 14 minutes, but remember that your cookies could take longer or shorter depending on your oven. Once the cookies look almost set in the centers and lightly browned on the edges, they’re all done and ready for their glass of milk.

Big peanut butter chunk cookies like you find at a professional bakery! Soft, thick, crinkled, and addicting. Recipe on

Approx 40,000.

How many adorable crinkles and crackles on top of each cookie. / How many you’ll want to eat. / And also maybe how many calories are in each but we can ignore that.


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


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


  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. Click here for my tips and tricks on freezing 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 makes a difference.

Keywords: bakery style peanut butter cookies, peanut butter chunk cookies

The contractors ate 21 of these cookies yesterday. There were a ton of guys here, but still. I only have 3 left!

Big peanut butter chunk cookies like you find at a professional bakery! Soft, thick, crinkled, and addicting. Recipe on

Big peanut butter chunk cookies like you find at a professional bakery! Soft, thick, crinkled, and addicting. Recipe on


  1. I’m from New Zealand and we don’t really cook with peanut butter so I was very specific when looking for a peanut butter cookie recipe. This recipe is absolutely amazing and so glad I tried it! I cooked the recipe twice in one week to make sure it wasn’t a fluke and I’m cooking a batch tomorrow for a road trip… Yum!

  2. 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!

  3. Hi Sally!

    I’m excited to try this recipe! Quick question, you mentioned chilled dough must be brought to room temp. before baking but frozen dough you can bake right away. I’m curious to know how come you need to bring chilled dough to room temp.?

    1. Hi Michelle! I encourage refrigerated dough to warm up for a bit so that it’s easier to roll into balls. 🙂 Chilled or frozen balls of dough can be baked! They won’t spread as much so feel free to flatten them out with a spoon prior to or during baking.

  4. I Absolutely loved these cookies! When it comes to cookies I am very picky about how they are made. This recipe caught my eye right away. It was very similar to the peanut butter cookie I often make…except for the amount of peanut butter (and the chocolate chips). When I saw 2 cups of peanut butter and the great pictures of soft and mounded cookies, I knew I had to make these. They were a hit! My five-year-old niece declared, “These are so delicious!” The rest of the family loved them too! Great recipe!

  5. About how large a disc is the cookie? I want a large cookie to place in the paper covers one uses for CD’s. I am doing a nautical theme and the CD cover is the “port hole” [clear plastic] and I will put a small cutout ship in the middle. About how many TBL of batter would be needed as the sleeve is 5″ sq but the clear “opening port hole” is 4 in. in diameter. Or do you have a suggestion for another cookie? My largest scoop is 2 1/8 in across…like ice cream size I would say. I don’t see an amount on it. Thank you!!

  6. Great cookie. I live at high altitude (4500 ft) and made NO changes to ingredients or directions. I was truly amazed at the size of the dough ball even though I was warned that these made BIG cookies. For anyone interested, I measured and weighed my 3 scoops of cookie dough and the weight was 70g per cookie dough.

  7. These cookies look amazing! Can I make them smaller- 1 Tbl of cookie dough per cookie? If so, how long should I bake them?

    1. Hi Marci, You can make them smaller! I’m unsure of the exact bake time for mini cookies but I would start with between 8-10 minutes. When I test batches of cookies I usually bake just one cookie first to figure out the correct bake time so I don’t wast a whole try if I’m wrong 🙂

  8. I’ve been making the PB skillet cookie from this blog for over a year now and decided to shake things up with Sally’s big bakery style cookies. These are the perfect size. Every cookie should be this size! I ate too many, as always, and everyone else who got to try had nothing but praise. They make excellent gifts and taste amazing. Thank you!

    1. I made these cookies but came out big and so what flat they stuck together I had them spread apart about 3 inches don’t know why they came out like that. I’ve been baking for along time in my life BUT have to say they taste amazing I also left out the peanut butter think I’ll make the balls smaller next time lol thank you Sally….

    2. They are peanut butter cookies, so I think not. Most of the dough is made up of peanut butter…2 cups. The consistency would be totally off.

  9. These are to die for! But mine are falling apart 🙁 I will try them again soon and see if there is a difference

  10. Hands down the favorite cookies of my household. I’ve made them 6 or 7 times. I replace half or all of the chocolate chips with peanut or reg m and m chocolate bars cut into chunks- soo incredible!

  11. Sally, these are the best peanutbutter cookies I’ve ever eaten. So much peanutbutter flavor! I didn’t add the peanuts but of course I included chocolate chips and rolled the balls in sugar as you suggested. I made a batch and froze the rest of the cookie dough balls for when I need a fix. How do these compare to your other very peanutbutter cookie? I don’t think anything can top this cookie.

  12. What is this magic? I was a little hesitant this whole process…. two cups of peanut butter? Three-tablespoon-sized cookies? No way! But this works and the cookies are incredible. I’m the only judge of them so far (will be given away at a party later) but I’m giving myself a little pat on the back. The flavor of the peanut butter is just incredible and there are just enough chocolate chips to make them decadent but they don’t overpower. I did have to squish them down with a little force and I cooked them about 19/20 minutes… could be my oven, could be that I’m always anxious about serving people baked goods that are actually cooked through. They’re a little harder than Sally probably makes them but the texture/flavor/wow factor is still there. I will never seek another peanut butter cookie recipe–this is the only one you need.

    1. Hi, Kristina! I wouldn’t recommend it. I tried chunky peanut butter during recipe testing, and they came out VERY crumbly. Hope you will still give these a try!

  13. I am not much for peanut butter cookies but these where absolutely pure perfection!!! I am in love and so is my husband. ❤️❤️ This is the season recipe I have tried from your website Miss Sally. I followed them to the T. I sure have enjoyed learning Your great tips and all of them had worked perfectly. Thank you Miss Sally. I am so glad I came across your blog and website. I look forward to baking more of your recipes.
    Thank you
    Cynthia from San Antonio Texas

  14. Great recipe—you can really taste the peanut butter! I made only one change: instead of rolling the balls in granulated sugar, I sprinkled Skor Bits on top of the cookies as soon as they came out of the oven. I will definitely make this recipe again. Thank you!

  15. I absolutely LOVE this recipe! And I am NOT a peanut butter person AT ALL! But my husband is so I decided after making your super soft and chewy chocolate chip cookies, that I’d try these for my husband and I substituted chocolate chunks instead of chips bc I made them with both and the chips seemed to not give it the hit of chocolate my husband and I like so the ones I made with the chocolate chunks were a complete dream! I gave them away to family and friends and I’m constantly getting asked to make them again! Thank you so very much!

  16. Hi Sally!
    I hope you are doing well…
    So, I am looking for a peanut butter/chocolate chip version of your chocolate chip cookie recipe intended to make 6 huge cookies. (That choc chip cookie recipe is awesome btw). I don’t know if this is the recipe that would be close? I usually make around 25 3″ diameter cookies with that recipe and my peanut butter obsessed friend said, “you need to make a peanut butter version of these”.
    Thank you for your thoughts. 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally