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peanut butter jumbos

Peanut Butter Jumbo's

Peanut Butter Jumbos are dense, flat, chewy peanut butter cookies.
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 32
Author Cookie Madness


  • 1 1/2 cup unsalted butter softened (340 grams)
  • 1 1/2 cup extra crunchy peanut butter 396 grams, I used Jif Crunchy
  • 1 1/2 cup granulated sugar 300 grams
  • 1 1/2 cups packed light brown sugar 300 grams
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon of salt omit if using salted butter
  • 1 1/2 teaspoon baking soda
  • 3 cups all-purpose flour 380 grams**
  • 2 cups Reese's Peanut Butter Chips
  • Handful of fresh peanuts if desired


  • In a large mixing bowl, using an electric mixer, beat the softened butter, peanut butter and both sugars until light and creamy.
  • Add eggs one at a time, beating on low speed after each egg is added.
  • Beat in the vanilla, salt and baking soda, then add the flour and stir until it is fully blended.
  • Stir in the peanut butter chips.
  • Using a large cookie scoop or a 1/4 cup measure, scoop up mounds of cookie dough and place on a couple of plates or small tray (something you can fit in the refrigerator) lined with plastic. Cover the scooped mounds and chill for two hours or until ready to bake.
  • When ready to bake, heat oven to 350 degrees. Line large cookie sheets with parchment paper, or use ungreased cookie sheets.
  • Arrange the chilled mounds on baking sheets spacing 3 inches apart. Press a few peanut halves into each cookie if desired.
  • Bake at 350 degrees for 15 to 17 minutes or until the edges are very lightly browned and the centers seemed cooked bust still soft.
  • Remove from oven and let cookies rest on the sheet for a couple minutes before transferring to wire racks to cool.


If you aren't using a scale and are measuring by volume, make sure to really aerate the flour before measuring and measure with a light hand. It's best to just weigh it.