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

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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

Description

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!


Ingredients

  • 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

Instructions

  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. 

Notes

  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

183 Comments

  1. Best peanut butter cookie I have ever used. These are awesome and were so easy to make. Thank you!

  2. 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!

  3. 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! 

    1. YUM! Enjoy 🙂

  4. Hi Sally
    This recipe was perfect!
    Thank you so much!

    1. You’re welcome, Suzanne! Glad you liked them!

      1. Hi Sally,
        2 years later and I’m STILL making your cookies.
        Thanks again!!!!
        Suzanne

      2. My favorite too!

  5. 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)

    1. You are cracking me up with all the comments this morning. Sugar bombs seems appropriate!

  6. 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. 

  7. Hi Sally! These look amazing!! Do you think I can switch regular chocolate chips for white chocolate? 

    1. Absolutely! Same amount.

  8. 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! 🙂

    1. The texture, yes– the cooking time– no. Glad you enjoyed them!

  9. 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

  10. Hi Sally! Do you think I can half the recipe?

    1. Absolutely!

  11. The batter smells amazing, I can’t wait to bake them!

  12. 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 😀

    1. Hi Rissa, Welcome to the blog!! Happy to have you and be sure to let me know what you try next 🙂

  13. 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?

    1. Yep– reduce down a couple minutes.

  14. 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

    1. Wow – what a compliment!! So happy these were such a hit with your family! 🙂

  15. 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.

  16. 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!

  17. 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!

  18. Made these today, but didn’t have peanuts… they are delicious. Next time I’m getting peanuts LOL

  19. 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. You can roll them smaller, yes. The bake time will be a little less– just keep your eye on them.

      1. Thank you!

      2. Carissa McCutchen says:

        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!

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

      4. Carissa McCutchen says:

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

  20. Michele Welch says:

    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!!!

  21. Danielle Henderson says:

    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!!

  22. 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.

  23. 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

  24. 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. Hi Alice, I’m so happy that these cookies were just what you have been looking for!

      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

  25. 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

  26. Stephanie Sheda says:

    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!

    1. Hi Stephanie! That peanut butter would be great in these cookies and any other PB cookie on my site!

  27. 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!

    1. YES and YES!! These are the softest peanut butter cookies and stay soft for days. I know you’ll love them.

  28. Marilyn Machin says:

    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!

  29. 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.

    1. Oh. I forgot. They did not spread.

  30. Mary McLean says:

    Sally. I have been baking for 50 years, and these are the best peanut butter cookies I have ever tasted! They explode with flavor, and the texture is PERFECT. Thank you for sharing this and and all your recipes!

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