Big Bakery-Style Peanut Butter Chunk Cookies

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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. Especially our bathing suits.

Let’s chat about how you can make them. I started with a base recipe: my classic peanut butter cookies 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– both of them. 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.

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

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


  • 2 and 1/2 cups (310g) all-purpose flour
  • 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 butter1
  • 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.

Make ahead tip: 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.

Recipe Notes:

  1. 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 makes a difference.

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Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

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


  1. I’m loving this recipe! Just a few questions about substitutions. Would I be able to use almond flour instead of regular flour? And could I use a low calorie sweetener instead of the granulated sugar? I have a Truvia brown sugar blend I’m dying to try for the brown sugar here but I’m curious about the straight out granulated sugar. Only curious because I love peanut butter cookies but have to do low carb due to health reasons. Thank you!

  2. Woke up this morning. Saw this recipe. Printed. Second batch is baking  now! Perfection! Can’t wait to serve them Christmas Eve. Thank you for making me look so good! 

  3. Sally, I have bad news. You did not name these cookies properly. Around here they are knows as PEANUT BUTTER SUGAR BOMBS because that’s EXACTLY what they are. I’ve never EVER tasted more peanut butter in my life. The dusting of sugar is PURE BLISS. The beautiful cracks were heaven to behold! MY HOUSE SMELLED LIKE SIN ITSELF!

    Thank you, thank you, THANNNNNNK YOUUUUU for this recipe! It is a keeper and a beloved favorite. I adore it; I adore YOU. :o)

  4. Hi Sally,

    Love your blog!

    Do you use salted peanuts? I only have honey roasted ones here at the moment, might give them a try. 

  5. Made these last night and they turned out GREAT. Quick question though: if I reduce the granulated sugar quantity from 1c to 1/2c, would it affect the overall texture/cooking time/etc.? Thank you! 🙂

  6. I made them exactly per the recipe and they were great! I wish I could post pics they turned out so pretty but I used an ice cream scoop and didnt smoosh them because I like a gooey center. Awesome

  7. Hi Sally!

    So on Monday I was looking for a homemade pop recipe and I found your brown sugar and cinnamon ones. I made them and they were SO delicious and had me browsing your blog all week. Today I made these peanut butter cookies and now I am totally converted to your blog and recipes because these cookies were sheer perfection! I can’t wait to make more of your recipes!!! Thanks for sharing your talents with the world and I will be back for more 😀

  8. If you were to make the cookies themselves smaller (maybe only 1 tablespoons each opposed to the 3 tablespoons the recipe calls for), does that affect the cooking time/temp?

  9. My family is full of peanut butter cookie conissuers and they all said these peanut butter cookies were HANDS DOWN the best they ever had. My brother and his girlfriend even put away the dessert they bought from Wegmans so that they could have more room for the cookies lol. I’ll be lucky if the batch I made survives til tomorrow morning. You know a recipe is a keeper when everyone is saying “mmmm” before they even swallow their first bite

  10. I LOVE Wegmans. It is so fantastic. I tried to see if they would release their macaroni and cheese recipe, my son’s favorite. They wouldn’t do it. I can’t wait to try these.

  11. These cookies are wonderful. They were a big hit at our house. Easy & delicious. 

    I used chunky peanut butter, chocolate chunks & rolled top half of dough in raw sugar. Yum!

  12. Absolutely fantastic cookies! I followed the directions to a tee and they came out perfectly, just like Sally’s pictures. I would highly recommend these cookies to any peanut butter lover, or honestly, just really any person. You won’t regret making them! Definitely the best peanut butter cookies I have EVER had!

  13. Hello! I made the dough last night for my husband’s birthday. I plan to bake them tonight and was curious if I could make the dough balls smaller to yield more than 24 cookies. Thank you!

      1. Hi Sally – I like to think of myself as a good baker but for reasons I can not figure out – I think I messed up the recipe and am so upset over this!

        I weighed every ingredient… the only difference was I used a little less peanut butter. As I was weighing up to 500 grams as stated in your recipe, I felt like it was just too much peanut butter and ended up using about 475 grams. I also used two kinds: half from a standard store brand creamy salted peanut butter and half from a Trader Joe’s creamy salted peanut butter. I did include the 1/2 cup of chopped peanuts.

        I let the dough sit in the fridge overnight and brought it to room temperate the following day by leaving it on the counter for 1-2 hours. The dough was crumbly but I was still able to roll it into balls. I made the smaller shapes as I had planned to do, rolled them in sugar, and pressed them slightly. They never spread out and after cooling on the rack became hard and very crumbly.

        I know you may not be able to help solve this in a comment, but a few friends thought it may be the Trader Joe’s peanut butter. Would it be possible to mix in some extra butter or oil tonight and try baking a few more?

        Thank you in advance!

      2. Is the TJs peanut butter the natural variety? I have the best luck using commercial brands like Jif or Skippy.

      3. It didn’t say natural, but next time I will stick with the brands you recommend. Thank you!

  14. Love these cookies!!!! I made a slight change though and it worked awesome. I bought (don’t judge 🙂 a log of peanut butter cookie dough (ready to bake), let it get really cold so it cut well and then rolled small ball of the pb dough and put it in the middle of the large bakery style dough. What I ended up with was a super soft center of peanut butter and the more crunchy outside. It added a nice additional punch of flavor also!!!

  15. I made your bakery style peanut butter chocolate chunk cookies…except I put the dough in a 9×13 pan and baked them for about 23 minutes! They are a nice thick peanut butter brownie bar!!

  16. I checked these off my baking bucket list this weekend and they are, without a doubt, the best peanut butter cookies I have ever had! My recipe book has a new go-to.

  17. Wegmans, I miss that grocery store.
    We did not go in there for the cookies.
    We went in there for the hotdogs.
    Sahlen’s Hotdogs are the best. ( of course tops grocery
    Store had them also)
    When my dad, mom, two brothers
    And I moved away from Lancaster, NY
    We could not get those great tasting hotdogs
    Anymore . Then a few years after my dad passed away
    Wegmans stores were built in Virginia. So I went there
    Again to get those hotdogs. Yes you mentioning
    Wegmans just brings on those memories of Sahlen’s
    Hotdogs and how delicious they are. I am still waiting for them to build Wegmans grocery stores here
    In West Virginia.
    These cookies do look good though

  18. I made these cookies today. They are the best peanut butter cookies I have ever made. I love the big cookies like you get at the bakery. I search for recipes like this all the time and am glad when they turn out so good. I am so glad that one of my friends turned me on to your website. Thanks

      1. Thanks for the reply. I do have one question though about storage. You said just to cover them, I put them in an airtight container but they seemed to get crumbly, still taste good but are really fragile…please advise. Thanks

  19. Thanks for the reply. I do have one question though about storage. You said just to cover them, I put them in an airtight container but they seemed to get crumbly, still taste good but are really fragile…please advise. Thanks

  20. Hi Sally~~ I love your recipes!!! I’ve only just started bakin and have done several of them. Question about peanut butter. I’ve been buying this Honey Roast Creamy Peanut Butter. Do you think it would work alright in this recipe and other peanut butter cookie recipes? Thanks!!! I look forward to your daily recipes!

  21. Hi, Sally! Do these come out soft like your classic peanut butter cookie recipe? (I liked the taste and texture of those but wanted a stronger peanut flavor.) And if so, will they stay that way for a few days? Thanks in advance!

  22. Hi Sally – Because of celiac disease I have to be strictly gluten free. My question is do you know if this recipe would I need a flour like Better Batter (the best!) that contains xanthan gum, or should I use a mix like King Arthur flour without xanthan gum. The recipe sounds fabulous & I’m willing to try a batch using both flours. If I do that, do you want me to share my findings with you for your gluten free fans?

    1. Hi Marilyn! I’m not very experienced in GF baking, so I’m unsure which option is best. Please share how your testing turns out!

  23. These taste amaaazing! In Argentina we have a popular candy bar named Mantecol, made with peanut butter, sugar and cocoa. A variety has walnuts. It’s my absolute favourite.
    The cookies are better than Mantecol. I added almonds (only nut I had at that moment). Loved them. Terrible for my waistline. My 9yo girl loved them too.

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