Giant Soft Peanut Butter Chocolate Chunk Cookies

I haven't posted much lately because I've been making the same things over and over. These past few days it's been small batch big and flat chocolate chunk cookies like the ones they sell at restaurants here called Summer House Santa Monica and Beatrix. I haven't quite got their recipe down, but in the midst of experimenting I fell in love with this giant peanut butter chocolate chunk cookie recipe. It has the texture I love, which is fully baked but still fall-apart soft.

Giant Peanut Butter Chunk Cookies

These big cookies are slightly flat and loaded with melted chocolate chunks and salted peanuts. Working out of the same playbook as this earlier cookie, I played around with the add-ins, size and bake time and temps. Since these are quite large, I started them in a hot oven and reduced the heat to 325 so they'd cook and a slow and steady pace.

For best results, measure the flour, peanut butter and sugar with a scale. Here's the digital scale I've been using lately. Also, do try to use pastry flour as it seems to make a real difference in texture. Bob's is the brand I originally used, but Wegmans also has a good white pastry flour.

Big Flat Giant Peanut Butter Chunk Cookies 2024

Update: I'm heading to Chicago pretty soon and looking forward to buying some of my favorite cookies (hello, Beatrix!). There are also some newer bakeries I want to hit as well. In the meantime, I came back to this cookie and it's what I'd call a sleeper because it doesn't have a ton of reviews yet makes a very good cookie. I've added a few more little steps to make the cookies look prettier than they were in the older picture.

• Giant Brownies
• Giant Sugar Cookies
• Eight Giant Double Chocolate Toffee Cookies
• Roasted Flour Giant Oatmeal Cookies
• Giant Dark Chocolate Cookies with Peanut Butter Chips

Recipe

Giant Peanut Butter Chocolate Chunk Cookies

Anna

To make the cookies, please use the gram measurements. Due to how much flour is packed, moisture levels, etc. etc. volume isn't always accurate.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Cooling Time 20 minutes mins

Total Time 53 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

 

• 2 sticks unsalted butter, softened (228 grams)
• 1 cup light brown sugar (200 grams)
• 1 cup minus 1 tablespoon granulated sugar (185 grams)
• ¾ cup plus ½ tablespoon peanut butter Jif or Skippy (200 grams)
• 2 large eggs
• 1 ½ tablespoons vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 ½ cups minus 1 teaspoon pastry flour (320 grams)
• 10 ounces good quality dark 50 to 63% chocolate, cut into chunks**
• 4 ounces good quality milk chocolate
• 2 packs Reese’s Peanut Butter Cups (optional)

Instructions

 

• In a large mixing bowl, beat the butter, peanut butter both sugars until light and creamy.
• Add the eggs one at a time, beating for 30 seconds after each egg is added.
• Beat in the vanilla, salt and baking soda. Add flour and stir until mixed, then stir in the chocolate chunks and peanuts.
• Divide dough into 12 large chunks and arrange on foil lined plates. Chill for about 20 minutes or until dough is firm enough to mold, then use the palms of your hands to shape the dough into flat topped rounds. Try to press them down to about ¾ to 1 inch thick.
• When ready to bake, preheat oven to 350F.
• Arrange the chunks on a parchment lined baking sheet, leaving plenty of room for spreading – about 6 to a sheet.
• To bake, put one sheet of cookies on the center rack in the 350 degree oven. Close the door, set the timer for 18 minutes and reduce the heat to 325 degrees F. Bake for about 18 minutes (but check at 15) at 325 until the cookies appear set.
• Note: For flat cookies, do the old pan banging trick about 3 minutes before the cookies are done. Wearing a hot pad, hold the sheet pan and bang it gently on the counter to deflate the cookies. Return the oven for a few more minutes.
• Optional Step: While the cookies bake, cut each Reese’s cup into 6 wedges.
• When cookies are done, remove from oven and set some of the Reese’s wedges on top of hot cookies.
• Let them cool on the baking sheet for about 10 minutes, then let cool completely or transfer to the freezer to quick cool.

Notes

For the pastry flour, I used Bob's Red Mill which comes in a big pink bag. You could swap out the pastry flour for an even mix (160 grams each) of bread flour and cake flour or possibly use King Arthur AP. I really am enjoying the Bob's flour. Update: Wegmans pastry flour also works.

For the chocolate, I like Lindt Sweet Dark which melts quite nicely. It doesn't set up very quickly, so I like to set the chunks by throwing the cookies in the freezer. Then again, I'm a weirdo who doesn't like these gooey or melt-y.

Keyword Giant Peanut Butter Cookies

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