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. averie @ averie cooks says:

    They look amazing. 2c of PB is awesome!

    I have a housefull of contractors and remodeling going on too, as we speak. Sally…I am losing my mind, daily, or hourly sometimes. I need these cookies. And champagne 🙂 I can’t wait to see your house!

  2. OMW I am on a cookie baking kick right now, so looking forward to these:-) I must just go and get regular peanut butter as only have the all natural one which maybe too oily.

  3. heather (delicious not gorgeous) says:

    these remind me of the peanut butter chocolate chip cookies from disneyland! such happiness (as if disney wasn’t magical enough without cookies!).

  4. Andrea @ Cooking with a Wallflower says:

    I love bakery style cookies. There’s something about them that’s just soo addictive. And oh my gosh, all that peanut butter! Now, I know what to do with all those jars of peanut butter in the house!

  5. 174: the number of times I have fantasized about eating 17 of these in a row straight while reading your post. Wow. Intense love here!

  6. Marina @ A Dancer's Live-It says:

    Wegmans bakery is the BEST! Their Ultimate Chocolate Cake was my birthday cake for years but now it’s too sweet for me. My friend works in the bakery at our Wegmans and I totally remember her baking these one day on her shift!! SO GOOD.

  7. WOAH Sally!! These look TO DIE FOR! My sister is going to FREAK as well (she’s peanut butter obsessive)!! Do I need a special occasion to bake these?…. NAH my reason will be one simple word…MONDAY
    (Monday better watch out)

  8. Oh Sally They look so delicious, I love the granulated sugar detail…seeing that cookies I´m getting cookie craving…this weekend I´m going to do them…no excuses…
    Thanks for this lil balls of pre-weekend happiness! 😀

  9. Haha, your posts make me laugh. These look great, even for someone who doesn’t typically love peanut-butter cookies! I know, they’re discussing kicking me out of America 😉 I’ve been surprised by how well butterscotch chips go with peanut butter…I might try them instead of chocolate!

  10. These cookies look amazing!  I love the sugar rolled on the top, and two cups of peanut butter sounds heavenly.  Needless to say, I know what I’m baking today…

  11. Kelsey @ Kelsey in the Kitchen says:

    These look amazing! Bakery style cookies = the best cookies 🙂

  12. Your post was hilarious..and these cookies look like they’re worth the 40,000 calories! #yum

  13. Patricia @Sweet and Strong says:

    Omg I am drooling.  We love Wegmans, especially for their sub sandwiches and yes the COOKIES.  I can’t wait to make these, I don’t think I’ve even put chocolate chips or peanuts in a PB cookie, but think those are both wonderful ideas!

  14. Oh Sally, I searched and searched for a peanut butter + chocolate chip recipe this Christmas and now you’ve provided! Thank you! I can’t wait to try this out next week! Any reason you decided to make them so big – do you think there’d be a change if I tried to make them smaller?

    Your contractors must think they hit the jackpot working at your house!

    1. I have the same question…I’d rather have smaller cookies if I can.

    2. I made them slightly smaller- about two tablespoons and baked for 11-12 minutes. They turned out perfectly!!

      1. Thank you, Tara!

      2. Thanks, Tara!! 🙂

  15. YUM! Perfect as our daughter is coming home Monday for a visit and she loves PB! 🙂 The boys and I can polish off a jar in no time, lol. So it’s a win-win….

  16. I can’t wait to try this recipe! The sun is finally hiding behind the clouds today so I am going to fire up the oven and bake these:)

  17. Leah @ Grain Changer says:

    I LOVE that there is so much peanut butter packed into these bad boys, and I love the idea of adding some chopped peanuts in there too! Perfection!

  18. Kayle (The Cooking Actress) says:

    ooooooh!!! These look like one of the best pb cookie recipes I’ve ever seen!

  19. Ummmm, your contractors must be thinking this is their best gig EVER!! Careful, if you keep serving them amazing cookies they may never finish the job 😉

  20. Misha Hunter says:

    I wanted to bake some cookies this weekend while we have a bit of a cool down weather wise and a peanut butter cookie was in the list. I like the two cups of peanut butter for a good peanut butter taste in your recipe so I must bake some of these!
    I work in the office of a fruit processing plant and cherry harvest will begin next week. We have a lot of drivers who come come in hot, tired, and hungry so I thought I would have some home baked cookies to hand out to them when they bring the cherries in. 🙂

  21. These look very good! Do you have a good way to measure peanut butter? I wonder why crunchy peanut butter makes them crumbly? Thanks for the tip!

  22. Rachel // Mesa Cooking Co. says:

    These look AMAZING! I love peanut butter and chocolate so, hello, of course these are gonna speak to me! And I might just have to sneak some Reese’s pieces in when I try these 🙂

  23. Samantha Helper says:

    These look delicious, might even try this recipe out for my boyfriend… peanut butter is his favorite. 🙂

  24. Christine Rhodes says:

    I only have salted butter. Could I use that instead of unsalted?
    These look great!

    1. I’m not an expert, but I think it would be better to use unsalted butter because peanut butter is already pretty salty.

  25. Your recipes are my go to for all things sweet. Your oatmeal m&m cookies have become a staple in my house. My dad will even eat them for breakfast! Just keep doing what you’re doing!

  26. Wegmans is the best. I’ve always wondered how bakeries get their cookies so big and yummy. Definitely trying this one!! 

  27. I LOVE those giant peanut butter cookies you find in bakeries! I love chocolate chip too, but I’ve always been more of a peanut butter girl. These cookies are LARGE and monstrous and everything good in a peanut butter cookie. With how big and packed they are, I’m sure one would do you for peanut butter flavour, but whoever just eats one cookie?! 😉

  28. Michelle @ Brown Butter and Biscuits says:

    I had no idea peanut butter could act like flour–thanks for the neat tip! I also love the look of the the cookies rolled in sugar!

  29. Oh my!!!! I am in heaven!! These look fabulous!!! 😀 😀 😀 😀 I am making these asap!!
    And I bet those contractors guys sure love all of the things that you make!! ;D

  30. This looks amazing! I can’t wait to try it out.

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