One Giant Peanut Butter Chocolate Chip Cookie
This extra-large peanut butter chocolate chip cookie is a fun treat for one or more!
It’s here! I shared this GIANT peanut butter chocolate chip cookie in my instagram stories a few weeks ago and you guys have been clamoring for the recipe ever since. It took me a few tries to get it right (small batch recipes can often be a little tricky), but I landed on a real winner. This cookie is crisp on the outside, a little soft and chewy on the inside, and filled with lots of peanut butter and semi-sweet chocolate chips.
This is the cookie to bake for a movie night in, best enjoyed in your pjs with a tall glass of milk— or glass of wine. It’s also the treat you should bake when you and the kiddos need a quick cookie fix. And it would be such a fun sweet ending to a picnic in the park or at the beach.
It equals about 4 regular sized cookies so it’s perfect for sharing, but there’s absolutely no shame in enjoying it all by yourself. I won’t tell.
baking tip:Why I only bake with unsalted butter
Most baking recipes call for unsalted butter instead of salted because the amount of salt in salted butter varies from brand to brand, and there’s no way to really know how much salt you’re getting in a stick. So if you’re following a typical recipe that calls for both salt and butter, and you choose to use salted butter, you could be adding quite a bit more salt via the butter than the recipe requires.
To give myself full control over the amount of salt in my baking, I only buy and use unsalted butter. But if all you have is salted butter, can you substitute it in a recipe? In a pinch, yes. Reduce the amount of salt called for by half, and if possible, taste and adjust as necessary.
Watch the video
Shop tools for this recipe
(affiliate links below)
One Giant Peanut Butter Chocolate Chip Cookie
Ingredients
- 3 tablespoons unsalted butter (42 grams), melted and cooled
- 2 tablespoons creamy peanut butter (34 grams)
- 1/4 cup light or dark brown sugar (53 grams)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour (60 grams)
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1/3 - 1/2 cup semi-sweet chocolate chips (57-85 grams), per your preference
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In a bowl combine the melted butter, peanut butter and brown sugar with a spoon (or spatula). Mixture will be grainy.
- Add egg yolk and beat with spoon by hand for about 60 seconds. Mixture should lighten in color and texture.
- Stir in vanilla extract
- Add four, baking soda, and salt and mix until combine.
- Stir in the chocolate chips.
- Shape cookie dough into a large ball and place on the prepared sheet pan. Flatten slightly with the palm of your hand.
- Bake until edges are dark golden brown and center has just started to turn brown, 16-19 minutes.
- Let cool on the sheet pan for a few minutes, then serve warm or let cool completely on a wire rack.
I have always wondered why recipe authors never talk about the type of peanut butter that should be used …salted, unsalted, sweetened, unsweetened. There’s quite a variation in salt and sugar levels with these. I’m going to try organic,unsalted, unsweetened and see how it tastes. Definitely healthier. What do you use? And why?
Hi Susan! I use regular traditional peanut butter for all of my baking. Adams is my favorite brand (for baking and eating) and I use their no-stir creamy variety for baking. All-natural peanut butter (the kind that you have to stir before using) doesn’t always work in baking recipes as they have a higher oil ratio. It might work for this cookie, though I haven’t tested it. If you use unsalted, unsweetened peanut butter just know the flavor may be slightly different.
This giant cookie looks AMAZING! I love all the cracks throughout. Looks like a cookie you would get in a bakery but probably tastes way better! Do you have this recipe to yield 2-3 regular sized cookies? Every Friday I bake for my co workers and I bet they would just love these. Hope you can help, thank you!
Sorry I meant 2-3 dozen!
You can try this recipe! Soft peanut butter chocolate chip cookies.
Hi! This amazing, can it be made without the peanut butter? I’m allergic to all nuts, but love the idea of the size. Thanks much!
You’ll need to find another recipe, try googling “giant chocolate chit cookie” or similar.
I’ve made this wonderful cookie several times, sometimes swapping out the chocolate chips and walnuts for peanut butter chips and crushed peanuts. And I like it just fine without nuts. I’m single, 63, and my giant cookies rarely last more than 2 days. This is one of my favorite recipes when I want to treat myself.
Can this be made without egg?
I haven’t tested it so I can’t advise, sorry!
Amazing cookies! Made a double batch and ended up forming 4 large cookies. Will be making these again.
I found this recipe much too sweet for me. I used half the amount of sugar and only 1/4 cup chocolate chips. Perfect!
I make this recipe all the time. I split it into two cookies for me and my husband. I have also substituted almond flour for the wheat flour and it turns out great. You might need a bit more almond flour. I use a heaping measure and that’s good. Thank you!
This recipe is great! I have never followed the exact ingredients…I’ve used almond butter and flour instead of regular flour and peanut butter. I also have swapped coconut sugar and maple syrup for brown sugar. I’ve added pecans and walnuts, white chocolate chips. I’ve made it many times with different ingredients and usually double the recipe. It’s always perfect!!!! Thank you