Go Back
+ servings

Gigantic Peanut Butter Chocolate Chunk Cookies

Giant Peanut Butter Chocolate Chunk Cookies. For even rounder and fatter cookies, chill the shaped dough balls overnight. Also, weigh your flour or really stir it and aerate it before measuring it in the cup. Too much flour makes cookies dry.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12
Author Cookie Madness


  • 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.


I've found that using a combination of European style butter (such as Plugra) and Peter Pan Simply Ground, a peanut butter made of of very finely ground peanuts, gives me thicker cookies. You don't have to use the European style butter, though. Also, the yield may vary depending on how you measure out the balls and how liberal you are with the add-ins. I tend to use chocolate chips and white chips these days and usually get 14 cookies rather than 12.