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. 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. Laura | Tutti Dolci says:

    I’ve been so craving a good PB cookie. These are absolute perfection!

  3. Demeter | Beaming Baker says:

    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! 🙂

    1. Ahhhh with peanut butter frosting! Great thinking!

  4. 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! 

  5. 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)!

    1. Hahahahaha PBDKs 🙂 Sounds on point!

  6. Emily Silver says:

    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!

    1. I’m happy they were loved by all 😉

  7. 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. 🙂

    1. Clabber Girl is what I usually buy and use!

  8. 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!

    1. Happy you love them!

  9. 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


    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!

  10. 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!

  11. 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.

    1. Oh my gosh these are probably so good with M&Ms!

    2. I have done these with m&m and they were great!

  12. Elizabeth blanco says:

    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?

    1. Sure can! (Sorry I’m just seeing this now.)

  13. Do you use salted or unsalted peanuts for this recipe?

    1. I use salted, but you can use either.

  14. Just made these for my grandson’s birthday party… What a hit! Absolutely Delicious!

  15. Kristen ACosta says:

    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!

    1. Sounds perfect Kristen!

  16. 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?

    1. Hey Kaitlyn! These chocolate chip cookies are actually pretty large. But you can make them a little larger if you’d like.

  17. 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!

    1. Oh my gosh that will be delicious!!

  18. Lynsey Rost says:

    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!

    1. You can never have too much peanut butter, so YES pb chips would be fabulous in these!

  19. 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

  20. 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. 🙂

  21. 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.

  22. 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!

    1. Yum! I’d only say to bake in a deep-dish cake pan or springform pan. Unsure of the exact bake time though.

  23. 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!

  24. If there were such things as peanut butter clouds this is what they would taste like.

    1. I love that.

  25. 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?

  26. 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!

    1. Creaming solid coconut oil should be ok, though I’m unsure of the final texture of the cookie. Let me know if you try it.

  27. 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!

  28. Just made these!  Think I have a new favorite. I skipped rolling the balls in sugar. Big delicious cookie!

  29. 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?

    1. I’d say so! I love white chocolate and peanut butter.

  30. 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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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