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Giant Chocolate Peanut Butter Cookies

These Giant Chocolate Peanut Butter Cookies are thick, chewy, and loaded with rich chocolate and nutty peanut butter goodness. Each oversized cookie is soft in the center, slightly crisp at the edges, and packed with chocolate chunks, chocolate chips, and mini peanut butter cups for the ultimate indulgence.
Print Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Cooling Time 5 minutes
Total Time 36 minutes
Servings 2

Ingredients
  

  • 4 tbsp unsalted butter softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3 tbsp creamy peanut butter
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3 tbsp cocoa powder
  • 3/4 cup + 2 tbsp all-purpose flour
  • 2 tbsp semi-sweet chocolate chips
  • 2 tbsp chocolate chunks
  • 2 tbsp mini peanut butter cups
  • Sprinkles optional

Instructions
 

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl, cream together softened butter, granulated sugar, and brown sugar until smooth.
  • Mix in the egg and vanilla extract until fully incorporated.
  • Add peanut butter and stir until well blended.
  • Stir in salt, baking soda, and cocoa powder until mostly combined.
  • Add flour and mix until a soft, slightly sticky dough forms.
  • Fold in chocolate chips, chunks, and mini peanut butter cups.
  • Divide dough in half and shape into two large cookies, flattening tops slightly.
  • Add sprinkles if desired.
  • Bake for 15–17 minutes, until edges are set and centers are still soft.
  • Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For extra gooey cookies, slightly underbake and let them finish setting on the tray.
  • Use a cookie scoop for even portions and less mess.
  • Swap peanut butter cups with chopped nuts for added crunch.
  • Store baked cookies in an airtight container for up to 4 days.
  • Freeze unbaked dough balls and bake straight from frozen with 2 extra minutes of bake time.