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 a restaurant here called Summerhouse Santa Monica. 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 recipe.
These giant peanut butter chocolate chunk cookies are slightly flat and loaded with melted chocolate chunks and salted peanuts. Working out of the same playbook as this earlier cookie, I monkeyed 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 low and steady pace.
- 2 sticks butter, unsalted (228 grams)
- 1 packed cup minus 1 tablespoon light brown sugar (200 grams)
- 1 cup minus 1 tablespoon granulated sugar (185 grams)
- 3/4 cup plus 1/2 tablespoon peanut butter, Jif or Skippy (200 grams)
- 2 large eggs (100 gram)
- 1 ½ tablespoons vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups minus 1 teaspoon pastry flour, Bob’s Red Mill (320 grams)
- 10 ounces good quality dark (50 to 63%) chocolate, cut into chunks**
- 1/3 cup coarsely chopped peanuts
- 2 packs of Reese’s Peanut Butter Cups (4 cups)
- 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 at least half an hour or until ready to bake.
- 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 the350 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.
- 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.
I made these today and they are amazing! Fabulous texture. I just used Trader Joe’s chocolate chunks that are 58%. I was lazy and just topped with mini reeses pb cups. Yummy! Thanks Anna:)
I agree with Katrina. The cookies look delicious.
Those look delicious. I’ll just be over here eating my gluten free, coconut oil, PB2 chocolate chip cookies with peanuts that I just posted, too. It will make me feel like I’m eating the real thing, like these. 😉