Texas Size Peanut Butter Cookies are giant peanut butter cookies with crispy edges and soft centers. I found the recipe on a Texas Monthly forum years ago and have made the cookies off and on ever since with variations.
This is a pretty basic recipe, but it’s also a good one. To make the cookies more exciting, you can throw in some peanut butter chips or salted peanuts. Try adding a little blackstrap molasses (about 5 grams) or liven the cookies up with sea salt. You can also play around with the flours. Bread flour makes the cookies a tad chewier, and if you want a little wheat flavor you can swap out portion of the white for wheat.
The original recipe calls for baking the cookies at 375. For darker edges and soft centers, that works. If you want a slightly more homogenous texture, flatten the cookies a bit and bake for a longer time at 325 F.
Chilling this dough seems to improve the quality of Texas Size Peanut Butter Cookies, but they’re also fine baked right after mixing.
Texas Size Peanut Butter Cookies
- 1/2 cup firmly packed brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup butter — softened, unsalted (114 grams)
- 1/2 cup peanut butter (130 grams)
- 1 teaspoon vanilla extract
- 1 large egg, room temperature (54 grams)
- 1 1/4 cups all-purpose flour (150 to 170 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In large bowl, combine sugars, butter, peanut butter, vanilla and egg; beat well.
- Lightly spoon flour into measuring cup and level off or just weigh it for best results. Stir together flour, baking powder, baking soda and salt; Add to batter and mix well.
- Chill the dough for at least one hour.
- Using 1/4 cup measure, scoop up dough and shape into a ball. Press down slightly and place on an ungreased or parchment lined cookie sheet spacing 4 inches apart. dough (for
- Bake in a preheated 375 degrees F; for 13-16 minutes. Remove from cookie sheet and cool completely on wire rack.