Big Bakery-Style Peanut Butter Chunk Cookies

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!

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

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!

bakery-style peanut butter chunk cookies

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

peanut butter in a jar with a spatula

Quick Video Tutorial

peanut butter chunk cookie dough balls rolled in granulated sugar

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. 

  1. Whisk the dry ingredients together. You need flour, baking powder, baking soda, and salt.
  2. 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.
  3. 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.
  4. Mix dry and wet ingredients together.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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

More Favorite Cookie Recipes

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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


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. 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. 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!

    1. Hands down the best peanut butter cookies I ever made! My husband is a police officer and I made the cookies for him and his colleagues – they loved them! Thank you for the great recipe!

  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.

      1. Michael Taggart says:

        thank you so much for the tip…thanks for all your recipes I really appreciate them…

  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!

    1. Love reading this, Hannah! Thanks for giving these cookies a try- thrilled they were a hit 🙂

  5. Kathy Mitchell says:

    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. Althea in Wyoming says:

    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 🙂

      1. Thanks! The small cookies are delicious! Mine took 12 minutes. 10/10 make again.

  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!

  9. Can I leave out peanutbutter?

    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.

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

  11. 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!

    1. I’m so happy your family loves these! Thanks for your positive feedback, Karin 🙂

  12. 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.

    1. I’m so happy you loved these, Jodie! Chocolate chips are always a welcome addition 🙂

    2. Can I leave out the chocolate chips?

  13. Made these and it was perfect!

  14. 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.

  15. Hi sally, any tips on how to make this flatter? like almost to subway style?

    1. Hi Steffi, feel free to test this recipe with less flour to produce a flatter cookie. Enjoy!

  16. Kristina Munoz says:

    Can you use chunky peanut butter instead of creamy and peanuts?

    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!

  17. 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

  18. Best peanut butter cookie recipe! My son wanted to eat the entire batch!

  19. 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!

  20. Courtney Corona says:

    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!

  21. 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. 🙂

    1. Hi Paula! These would actually be the closest to my giant chocolate chip cookies, yes! You can roll the balls/drop the dough to be larger. I’m unsure of the exact bake time, but it will be similar to the chocolate chip cookie version.

  22. Hi Sally! Would this recipe work to cut in half? Thanks 🙂 I love all of your recipes and don’t trust myself with a full batch.

    1. Yes you can cut it in half. Enjoy!

  23. hi Sally
    I tried a few recipes and continue to make them again lol they are just perfect. But I was wondering do you have a recipe for just peanut butter cookies. Most and chewy version. Thank you

    1. You’d love my very peanut butter cookies for plain PB cookies. It’s my favorite.

  24. These make the BEST peanut butter cookies!

  25. I am going to make these but have unsweetened, unsalted peanut butter. Should I adjust salt and sugar?

  26. These cookies are amazing, and they really do look like they come straight from a high-end gourmet bakery. They taste like peanut butter shortbread, crunchy outside, soft inside, so indulgent, and the salt and chocolate are an amazing compliment! I skipped the chopped peanuts, and used godiva semi-sweet and milk chocolate morsels, and highly recommend it if you can find it at your grocery! Don’t skip the final step in rolling the cookies in sugar, it’s what gives it the bakery-like quality! After these cooled and my husband tried one, he said, wow…. you really have outdone yourself, AMAZING! He always says this after I make anything from your blog, Sally, Thank you so much! I am putting together my list of baked treats today and so far everything comes from your blog! I’ll be making your Peppermint bark, Piped Butter cookies, Christmas Cookie Sparklers, and Toasted Hazelnut slice & bake cookies. Love the idea of the slice and bake cookies refrigerating overnight because it’ll be a baking marathon day for me 🙂 as well! Happy Holidays!

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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