A few weeks ago I posted a recipe for jumbo chocolate chip walnut cookies. Today, I'm sharing they're best friend: Jumbo Chocolate Peanut Butter Chip Cookies. These cookies are the ultimate chocolate & peanut butter treat. They're sweet, but not too sweet and the peanut butter chips melt when they bake giving you that ooey gooey texture that everyone loves when it comes to cookies.
Just look at those centers! Super soft, fudgy with melted peanut butter chips - hello, gorgeous! And let's not forget to mention the size, calling these cookies huge is an understatement. You're pretty much baking softball sized cookies, but I'm not expecting too many complaints about that. 😉
Tips for chocolate peanut butter chip cookie success
- Cocoa Powder - The chocolate we use in this recipe is from cocoa powder. I opted for a high quality, special dark blend because I really wanted a deep, rich chocolate flavor. I used Hershey's special dark blend cocoa powder but you can also you dutch processed cocoa powder or another brand of dark cocoa powder that you may have. Of course, for this recipe, you can also use unsweetened cocoa powder in place of a special dark blend or dutch processed.
- Peanut butter chips - when you look at the recipe card you'll see it says 1 and ½ bags of peanut butter chips. That seems like a lot (and it is) but in this case, more - is just more! I wanted these cookies loaded with peanut butter chips. And like I mentioned before, they melt so perfectly. Who doesn't want a bunch of melted peanut butter chips in every bite?!
- Chill the dough - like with many great cookie recipes, chilling the dough for this recipe is mandatory. Chilling the dough keeps these massive cookies from spreading into chocolate peanut butter puddles, which wouldn't be so bad but it's not really what we're looking for. Chilling the dough also lets the flavors set and helps keep the butter firm, giving you the best version of this cookies.
- Cookie size - to achieve the massive size of cookie we're baking, you've got to measure out the dough. For these cookies, we're using a ½ cup measuring cup to get cookies that are the size of softballs. If you want to make smaller cookies, you can do that too, just keep in mind the the baking time and temperature will have to be adjusted.
Jumbo Chocolate Peanut Butter Chip Cookies
- 1 and ½ cups all purpose flour
- ⅓ cup bread flour
- ¾ cup unsweetened cocoa powder I used Hershey's special dark blend
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter cut into squares
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- ¼ cup creamy peanut butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 and ½ bags reese's peanut butter chips* see note
- In a large mixing bowl combine the dry ingredients: all purpose flour, bread flour, cocoa powder, baking powder, salt & baking soda. Give the ingredients a quick whisk to mix them together. Set the bowl aside.
- In a separate, large mixing bowl combine the dark brown sugar, granulated sugar, & peanut butter. Mix together using a handheld mixer or stand mixer fitted with a paddle attachment on medium speed for about 1 to 2 minutes until both sugars and peanut butter are combined. Add in the eggs and vanilla extract and continue to mix just until combined. Turn the mixer to low speed and slowly add the dry ingredients, mixing just until combined. Cookie dough will be thick and slightly dry. Fold the peanut butter chips into the cookie dough. Use a ½ cup measuring cup to scoop out the balls of dough. You should get four large cookies and one slightly smaller from one batch of cookie dough. Place the balls of cookie dough on a baking sheet and cover with plastic wrap. Let the cookies chill in the refrigerate for at least 2 hours before baking.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place 3 or 4 of the cookie dough balls on the baking sheet, giving them 2 to 3 inches of space in between each cookie. These cookies don't spread very much when they're baking but since they are so big give them a little extra space. Bake for 10 to 12 minutes. Cookies will seem under baked but will continue to bake as they cool. Allow cookies to cool for at least 20 minutes before serving so they have time to set and firm up.