Giant Peanut Butter Cookies
Get ready to indulge in the ultimate peanut butter treat with these Giant Peanut Butter Cookies! Perfectly soft and irresistibly chewy, these oversized cookies are bursting with rich, nutty flavor from creamy peanut butter and a hint of vanilla. Made with a quick prep time of just 15 minutes, the dough combines pantry staples like brown sugar, eggs, and all-purpose flour to create the perfect balance of sweetness and texture. Each cookie is generously portioned, creating bakery-style results right in your own kitchen. Don't forget the classic crisscross pattern for that iconic peanut butter cookie look! Whether enjoyed fresh from the oven or stored for later, these cookies are a show-stopping dessert that's sure to satisfy any peanut butter lover.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Creamy peanut butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer on medium speed.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can make the cookies dense.
Using a large cookie scoop or 1/4 measuring cup, portion out the dough into large balls and place them on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
Gently flatten each dough ball with the palm of your hand or the back of a fork, creating the signature crisscross pattern if desired.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. The centers will look slightly underbaked, and that’s okay — this helps keep the cookies soft and chewy.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with a glass of milk or store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
5885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.5 g | 415% | |
| Saturated Fat | 147.2 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 680.2 g | 247% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 418.1 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 462 mg | 36% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2275 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
