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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Peanut butter for bakery-style peanut butter chunk cookies on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

Ingredients:

  • 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

Directions:

  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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© 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 sallysbakingaddiction.com

This post contains affiliate links.

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

138 Comments

All Comments

  1. Hi. I am in Australia. Can’t use peanut butter due to family allergies. We have Cashew butter readily available – I winder if that would work? Any hints would be appreciated.

  2. Isn’t it funny how some grocery stores literally have the best baked goods on the planet? It’s some magical jellybean mojo or something. 😉
    Sally, these PB cookies look incredible!! I may not have a contractor’s appetite, but I do have a burning love for PB. I can’t wait til you turn this into a cookiewich, complete with pb frosting and everything. A PB lover can dream, right? Hope you’re having fun in OCMD! 🙂

  3. Hi Sally!

    I made this dough last night, and it’s currently chilling in my fridge, but I’m super concerned because it turned out SUPER crumbly. Any suggestions? I made it exactly as directed.

    1. Hey Jackie! What kind of peanut butter did you use? Do you think you over-measured the flour at all? It should be easy to work with. Have you tried baking the cookies?

      1. Hey Sally,
        Thanks for the reply 🙂
        Yes, I baked the cookies today. Taste-wise, they’re delicious, but they fall apart when you pick them up. They’re definitely crumbly. 
        I tried to measure everything pretty exact, and even used the Egglands brand eggs. The only thing I can think of is the peanut butter brand. I used a store brand of creamy peanut butter. Maybe that made the difference! 

  4. Ohmigosh, if you are even considering making these, JUST DO IT! I made them over the weekend, and they are literally the BEST PB cookies I’ve ever had. Unfortunately, hubby and I ate six of them in one day. I’ve affectionately renamed them PBDKs (Peanut Butter Diet Killers). If you know anyone who loves PB cookies, make these for them (and do yourself a favor by getting them out of the house)!

  5. This cookies were a hit! I made them and my family loved them, my boyfriend’s family loved them, and my best friend! I used peanut butter from Aldi’s and they turned out perfect! I definitely had to bake them longer than you did though, about 19 minutes! I think my oven runs low!

  6. Hi Sally, 

    What kind of Baking powder do you use? I was reading about how certain ones contain aluminum and wondered which one you recommend. 🙂

  7. These are pretty much the best cookies I’ve ever made or eaten, for that matter. Absolutely amazing chewy peanut chocolate yummy-ness! Thank you so much for sharing this recipe with us!

  8. Hi Sally! My name is Ashley, and I’m 12 yrs. old, but I know how to cook. My Mom taught me. I’m using her things to comment here. I made these cookies yesterday, and they’re so delicious! I couldn’t help but eat some of the dough… it was so good it almost deserves to be eaten by itself! But then Mama gave me a bite of one of them…. and it was delicious! PB cookies with chocolate chips…. mmm! I think that the PB and chocolate went really well together. Thank you for a delicious recipe, and I’m looking forward to eating one tonight! Thank you, and God bless you

    ~Ashley

    1. Thanks so much, Ashley! I’m so happy to hear you love the cookies AND that you love to cook and bake. Thanks for saying hi!

  9. Sally, I have followed you since the beginning and own (and use religiously) both cookbooks. I just wanted to take a minute and say thank you. I love to try out new recipes and your blog is full of easy and fantastic ones.
    My 2 teenage boys LOVED these cookies. they have been dubbed “Big A**” peanut butter cookies in our house. they both snuck one as they were cooling, and literally stopped in their tracks and moaned when they bit into them!!!!
    It’s a joy to see someone succeed with their passion, and to share that passion with others. Keep up the great work, I look forward to trying future recipes.

    1. Thank you again and again! I appreciate all your kind words. And I’m really happy the boys loved them so much!

  10. Sally, made these cookies and they are fantastic! (as are all the recipes I have tried from your blog so far). I had some left over M&M’s (can you have those? and added these. Works very well with the PB.

  11. Hi Sally, I’m making these cookies this weekend for my nephews b-day party so I need a lot of them! Can I just double the recipe?

  12. WOW! These are, by far, the best peanut butter cookies. We doubled the recipe and made half plain and half with the chocolate chips and Reece’s pieces. So amazing!

  13. I’d love to make bakery style chocolate chip cookies. Would you recommend using this recipe (omitting the peanut butter) or using one of your other chocolate chip cookie recipes and simply adding more dough to each ball?

  14. Perfect timing! Peanut butter cookies are fave of sick friend’s family I’m cooking for this weekend. And… hello, are those Snickers baking bits in my pantry? This is so gonna happen. Thanks, Sally!

  15. Hey Sally! Yum these sound good! I think im systematically making my way through every one of your recipes lol I have yet to find one that Im not obsessed with, and Ive made A LOT of them! What do you think about eliminating the chocolate chips in these and replacing them with peanut butter chips?? I have a chocolate hater (I know, I know…what is the matter with her?!) coming up for a visit and she always begs me to make her non chocolate goodies. I know thats a ton of pb, but who doesnt love a pb overload?? Thanks!

  16. Hi,
    These look so yummy – from the photo I can practically taste the crumbly, chewy goodness – but mostly thank you for the tips re the peanut butter, I tink that’s where I’ve gone wrong before – always learning! Thanks

  17. I made these 2 weeks ago. Two of our son’s work the same shift as my husband so I sent some with him to give to them. The next morning the first text I received was, “These cookies are INSANE!”, the next text, from the 22 y/o, who just recently moved out, “Those cookies are —-ing awesome!”(what is it when they move out that suddenly they want to swear in front of you?). Our oldest son and his wife left on Thursday for an anniversary trip and were dropping of grandkids/grandog and I had frozen some cookies. I packed up a bag for them to take on the road. The first thing out of #1 son’s mouth, “Are these the cookies I’ve been hearing about?” I guess brothers do talk. I mixed up a double batch, threw them in 2 ziploc bags in the fridge and baked them on Sunday. perfection. Yesterday I made your Creamy Chicken Pasta Salad for a housewarming party we’re going to today. Delicious!

    1. HAHAHA about the swearing! But I’m so glad your family loves these cookies! And I hope the pasta salad was a hit. Thanks for the entertaining story and for making me laugh tonight. 🙂

  18. Sally, these cookies were delicious! These are the first peanut butter cookies I have ever made and they were a hit! Love your recipes and can’t thank you enough for sharing them with all of us.

  19. Hi Sally,
    Any recommendations if I were to convert this into a cake sized cookie? Thinking of it as a birthday option!
    Thanks so much!

  20. Hi Sally!

    I love a big, thick cookie, but haven’t had much success in trying to replicate those big bakery style cookies! Do you have a simple chocolate chip cookie recipe with some key tips in order to achieve this type of cookie? You made some on snapchat not too long ago and would love the recipe! Love your cookbooks btw! I always go to them for inspiration! Thanks!

    1. Cara, maybe you’re referring to a lower sugar chocolate chip cookie I made last week? I plan to share that recipe on my blog next week actually. But I’d say these giant chewy chocolate chunk cookies would be what you’re looking for. I’m glad you love my cookbooks; I’m currently writing my 3rd!

  21. Sally, I noticed you flattened the cookies blobs before baking. Should I do this for the other cookie recipes you posted as well? Or is it just this one?

  22. Sally, I was wondering if I could substitute coconut oil for the butter? Mom loves peanut butter cookies but can’t handle all the cholesterol in the butter. Fabulous recipe!

  23. I just made these cookies. The peanut butter smell when they were cooking was so intense, I felt like I was in peanut butter heaven. The cookies have the most wonderful peanut better flavor. Great recipe!

  24. Made these the other day and needless to say they are all gone. So good! My daughter suggested I make them with white chocolate chips next time. I wonder if they’d be as good as the original?

  25. I have baked many of your recipes and have always had success. These cookies did not disappoint! This little baker from Halifax, Nova Scotia, Canada thanks you!!

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