Peanut Butter Jumbos
Indulge in the ultimate comfort treat with Peanut Butter Jumbos—soft, oversized cookies packed with rich, nutty flavor and a melt-in-your-mouth texture. These hearty cookies combine creamy peanut butter, a perfect balance of granulated and brown sugars, and just a hint of vanilla for a warm, homemade taste. Their signature crisscross pattern is both charming and nostalgic, while optional chocolate chips add an extra layer of decadence. Ready in under 30 minutes, these jumbo delights are quick to make yet big on flavor, making them a go-to recipe for dessert lovers and peanut butter enthusiasts alike. Perfect for sharing (or not!), they’re guaranteed to satisfy your sweetest cravings.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Creamy peanut butter
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
Add the eggs and vanilla extract to the butter mixture, beating until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Do not overmix.
If using chocolate chips, gently fold them into the dough with a spatula.
Scoop out large portions of dough (about 2 tablespoons for jumbo size) and roll each into a ball. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently press down on each ball with the tines of a fork to create a crisscross pattern on the top.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should look slightly underbaked, as they will set while cooling.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the Peanut Butter Jumbos fresh or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.8 g | 322% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 589.6 g | 214% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 365.3 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 405 mg | 31% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2283 mg | 49% | |
*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.
