After I devoured all of the leftover Halloween candy in record time, I was on a sugar high with no plan to come down. But I did, and the withdrawals were terrible. First I wanted more candy, then a few days ago I started craving cookies.
I held out as long as I could, but after a very vivid dream last night involving plates piled high with giant cookies, I caved. I let my craving take over and the result are these super-sized, soft and chewy peanut butter cookies with chocolate chips.
I knew what I wanted and when I didn’t find a recipe that would deliver it exactly, I came up with my own. These cookies are huge, with a rounded 1/4 cup of dough making up each one. They’re rich, and a peanut butter-chocolate lover’s dream. You’ll definitely need a glass of milk to wash them down.
Still got some leftover candy around the house you’re wrestling with, and you can’t bear the thought of more treats? I’ve got a solution! Throw the rest of that candy out, and bake these cookies instead.
<<New feature!>> You’ll notice below I’ve included a little baking tip. I plan to include helpful tips with every recipe as a way to share things I’ve learned with my readers that don’t always make into my posts. I’d love your feedback!
Note: I’ve had several comments from readers about dry and crumbly dough. I have tested this recipe several times with both Jif (standard, hydrogenated) and Adams (more natural) brands of peanut butter, and both have yielded great results. Be sure to properly cream the butter, peanut butter, and brown sugar, and also measure the flour correctly. (March 2013)
- ½ cup (113 grams) unsalted butter, at room temperature
- ¾ cup (225 grams) crunchy or creamy peanut butter
- 1¼ cup (225 grams) brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups (250 grams) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (200 grams) semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, peanut butter, and brown sugar on medium high speed until light and creamy, 3-5 minutes. Scrape down the bowl as necessary. Mix in the vanilla extract and egg.
- In a separate bowl combine the flour, baking soda, and salt. Add to the stand mixer and mix on medium low speed until combined. Add the chocolate chips and mix on low until just combined. The mixture may be a little crumbly, but should form into rounds when pressed together with your hands.
- Scoop into ¼ cup rounds (1½ tablespoon rounds for regular sized cookies) and place on prepared sheet pan. Bake until cookies just begin to turn brown, 12-15 minutes (8-10 minutes for regular sized cookies). Do not over bake.
- Let cookies cool on the pan for 5 minutes, then place on a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week.
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