This recipe for Gigantic Peanut Butter Chocolate Chunk Cookies is one I posted years ago and have been using on and off ever since. Unfortunately, it took me a long time to update the photos so the ones you see here are a mix of old and new.
So the photos might not be great, but the cookies are delicious!
They have the usual dry-ish, crumbly texture of peanut butter cookies, but it’s a good dry-ish — unless you use too much flour. Make sure to measure it with a light hand or weigh. I also recommend using crunchy peanut butter and going by weight rather than volume.
The cookies should be thick, though the amount of spread might vary depending on factors like what kind of butter you use (European style makes them thicker), how much you pack your brown sugar or how much moisture it has in the first place, how big your egg is and what kind/brand/bleached vs. unbleached of flour you use. But even with all those factors, these are still hard to screw up. Here’s a picture of the latest batch of dough. I added white chips and Reese’s snack mix.
I have never doubled this particular recipe and don’t recommend doing so.
Gigantic Peanut Butter Chocolate Chunk Cookies
- 1/2 cup butter melted (I use Plugra for thicker cookies)
- 1 cup chunky sweetened peanut butter softened, (9 oz by weight) — See Note
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups bread flour spoon carefully into cup or weigh out 6.8 oz
- 1/2 teaspoon soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup old fashioned oats
- 6 oz dark chocolate cut into chunks or 1 cup or more of dark chocolate chips
- In a large bowl, stir together melted butter, peanut butter, brown sugar and white sugar. Stir in the egg and vanilla.
- Mix together the bread flour, baking soda, baking powder, and salt and stir into sugar mixture. Stir in oats and chocolate chunks (or chips)
- Using a packed quarter cup measure, shape dough into balls and place on a dish. Chill shaped dough balls for about an hour. For rougher looking tops, push two dough balls together to make one big one, then pull apart and set rough side up on the plate before chilling.
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment and place dough balls about 3 inches apart on cookie sheet. Bake cookies for 15-17 minutes, covering loosely with sheet of foil (if necessary) after first 10 minutes to prevent over browning. Remove from baking sheet and let cool completely. Makes about 12-14 cookies.
Yes, I always pack it. It should weigh 3.5 oz or about 100 grams. Do not pack the flour, though!
Hi Anna, did you pack the brown sugar when measuring or not?
Good heavens! If my husband finds out there is a PB version this recipe, he really is going to run off to Austin to steal you from Todd! Never one to deprive him, I’ll have to pretend I made it up myself.;-)
Hi Randi!I think the bread flour may make the cookies a little bit more tender on the inside and crusty on the outside. However, I’ve made these with regular flour and they are still really good. S’kat, I like Jif too. Nic, these cookies are really big. The recipe works for small cookies, but the big ones have a more interesting, contrasting texture.
Yikes – they are huge! The do look delicious, though.
My husband would say that Jif is the only peanut butter. Great looking cookies!
im wondering why you used bread flour and not AP?