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After my thick chocolate chip cookies, the most requested recipe was peanut butter, so I set out to make a version that was bigger, softer, and actually stayed chewy. If your peanut butter cookies have ever turned out dry or crumbly, this is the fix. I took my original recipe and adjusted the sugar ratio, added an extra egg yolk, reduced the flour, and tested chill times to control the texture. Then I baked them in multiple shapes and styles and had my audience vote on their favorite. This is the version that delivered every time.

A yellow measuring tape lies across a large peanut butter cookie with a crisscross fork pattern, surrounded by similar cookies on brown parchment paper.

How I Made My Peanut Butter Cookies Chewier and Larger

After I shared my thick chocolate chip cookies, the number one request I got was for a peanut butter version. Not just any peanut butter cookie, but one that was bigger, softer, and had that same bakery-style feel. I already had a peanut butter cookie recipe on my site, but I knew I wanted to push it further. The goal was simple. Make it chewier and make it larger without losing structure.

I started by adjusting the core ingredients based on how cookies actually behave. I increased the brown sugar and reduced the granulated sugar to add more moisture and chew. I added an extra egg yolk for richness and chew, slightly reduced the flour to soften the structure, and removed the baking powder to avoid a cakey texture. Each change was intentional, and each batch told me what was working and what needed to be adjusted.

A stack of seven golden brown peanut butter cookies sits on parchment paper, with crumbs and a spoonful of peanut butter nearby. A glass of milk is blurred in the background.

Testing Different Techniques

From there, I tested how the dough behaved in real baking conditions.

Shape and Size: I tried baking the dough as tall balls, slightly flattened cookies, and fully pressed pucks. The tall balls stayed too domed, while thinner cookies spread too much. The best result came from pressing the dough into a 3.5 inch puck, which gave the cookies enough surface area to bake evenly while still staying thick.

Chill vs No Chill: I tested baking the dough right away, after 30 minutes, and after 1 hour in the fridge. Baking right away worked, but the cookies spread more and didn’t have the same structure. Chilling for 1 hour made the biggest difference, giving the cookies a thicker shape and better texture.

Criss Cross vs No Fork: I also tested the classic criss cross fork pattern versus leaving the tops plain. Some cookies were pressed with a fork before baking, while others were left smooth or only lightly flattened. The fork pattern not only gave that classic peanut butter cookie look, but it also helped the cookies spread more evenly.

Pan Slam: I also tested when to slam the pan to create crinkles. Slamming the pan right after baking created the best texture and appearance. Waiting too long or skipping this step resulted in a smoother, less interesting top.

Then I shared all the options with my Instagram audience and had them vote on their favorite. Cookies #7, #1, and #4 were the clear leaders, with #7 coming out on top for its thickness, classic criss cross pattern, and crackly finish.

Ten Giant Peanut Butter Cookies, each on a cooling rack and labeled with green numbered notes from 1 to 9, are displayed on a kitchen counter. A laptop is partially visible above the cookies.

Top-down view of labeled baking ingredients in bowls and dishes, including all-purpose flour, peanut butter, egg yolks, eggs, granulated sugar, brown sugar, butter, vanilla extract, baking soda, and salt.

Key Ingredients

Here is an overview of the key ingredients in this recipe and what they do. You can also jump to the recipe card below for the full recipe.

Peanut Butter: Use a creamy, no stir peanut butter to keep the cookies thick and structured.
Brown Sugar: Adds moisture and creates that soft, chewy texture that lasts after baking.
Eggs and Egg Yolks: Extra yolks add richness and help create a dense, soft center.
Butter: Gives flavor and helps the cookies spread just enough.
Flour: Balanced to keep the cookies thick without drying them out.
Baking Soda: Helps the cookies spread while keeping a chewy texture.

Close-up of several peanut butter cookies with a crisscross fork pattern on top, arranged on parchment paper. One cookie is broken in half and stacked over another in the background.

How to Make Giant Peanut Butter Cookies

Follow my simple step-by-step instructions for giant peanut butter cookie success. For the full recipe, jump to the recipe card below.

Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

A woman in a blue shirt uses a hand mixer to blend ingredients in a large glass measuring cup on a granite kitchen counter; a refrigerator with magnets is in the background.

A woman in a blue shirt uses a teal spatula to scoop peanut butter from a measuring cup into a white container in a kitchen, with a fridge and stove in the background. A 2. label is in the top left corner.

Beat butter and sugar: In a separate mixing bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer for 2–3 minutes, until smooth and fluffy.

Mix in wet ingredients: Add the peanut butter, eggs, egg yolks, and vanilla extract. Beat again until fully combined.

A glass mixing cup on a speckled countertop contains six eggs and a mound of sugar. A green box labeled 3. appears in the top left corner, indicating step three of a recipe.

A person in a blue shirt pours flour from a green bowl into a large Pyrex measuring cup on a kitchen counter. A step 4 label is in the top left corner. Stainless steel appliances are in the background.

Combine all ingredients: Gradually add the dry ingredients, mixing on low speed just until incorporated.

A scoop of cookie dough sits on parchment paper atop a digital scale reading 57.0 grams. Nearby are a lined baking sheet and a mixing bowl with dough on a granite countertop. A green label with 5. is at the top left.

A hand rolls a ball of cookie dough in a plate of sugar. Another dough ball is on a baking tray lined with a silicone mat. A kitchen scale and more dough are visible in the background. A green box with “6.” is in the top left corner.

Portion dough and chill: Use a kitchen scale to portion the dough into 5.7 oz balls (you should get about 9). Roll each into a ball, then coat in granulated sugar.

A hand presses down on a ball of dough, flattening it on a baking sheet lined with a silicone mat. Two other dough balls are nearby, and baking ingredients and tools are in the background. A green box in the top left reads “7.”.

A fork presses a crisscross pattern into raw, round cookie dough on a baking sheet lined with a silicone mat. Other sugar-coated cookies are nearby. A teal box with the number 8 is in the top left corner.

Place on a baking sheet and gently press each one into a 3.5-inch puck. Use a fork to create the classic crisscross pattern. Refrigerate the dough for 1 hour.

Prep oven and baking sheet: After chilling, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.

A person with curly hair and a blue shirt holds a baking tray with ten round, crisscross-topped cookies in a kitchen. A green box with the number 9 is in the upper left corner.

A woman with curly hair, wearing a blue shirt, holds a baking tray with two unbaked peanut butter cookies in a kitchen. A green box with 10. is in the top left corner of the image.

Bake: Place 2 cookies per baking sheet, leaving space for spreading. Bake for 12–14 minutes, or until the edges are set.

Two large, round cookies with crisscross fork marks on top are on a silicone baking mat-lined tray. The tray is on a granite countertop, and a green label with 11. is in the top left corner.

A baking tray with a silicone mat holds two round cookies, each with a crisscross pattern on top. A green square with the number 12. is in the top left corner of the image.

Slam: As soon as the pan comes out of the oven, firmly slam it on the counter to create a crackly texture. Let the cookies cool completely on the pan before removing.

A peanut butter cookie with a bite taken out sits on parchment paper, next to a spoonful of peanut butter, cookie pieces, and a glass of milk in the background.

Pro Tips From My Testing

Chilling the dough for 1 hour makes a big difference in both texture and structure. It helps the cookies bake up thicker and keeps them from spreading too much.
Use a kitchen scale to portion the dough into even balls. This ensures all the cookies bake at the same rate and gives you that consistent, bakery-style look. I found that around 5.7 oz per cookie was the sweet spot for size and thickness.
Pressing the dough into a 3.5 inch puck helps the cookies bake evenly while still staying thick in the center. If they’re too thick, they stay domed, and if they’re too thin, they spread too much.
Rolling the dough in sugar adds a subtle crunch to the outside and helps enhance the crackly texture. Using a fork to create the criss cross pattern not only gives that classic peanut butter cookie look, but also helps the cookies spread evenly.
As soon as the pan comes out of the oven, firmly slam it on the counter. This creates those crinkly edges and helps settle the centers so they stay soft and chewy.

A close-up of several peanut butter cookies stacked and scattered on parchment paper, with a glass of milk in the background and a spoonful of peanut butter nearby. The cookies have a classic crisscross fork pattern.

Make Them Your Own

If you don’t love the classic criss cross look or you prefer a puffier peanut butter cookie, you have options. I tested a lot of variations, and small changes in shaping and timing made a big difference in how the cookies turned out.

If you want a thicker, slightly domed cookie, skip the rolling in sugar, fork and shape the dough into a ball or a smaller puck (like #3). A 3 inch puck without fork lines will still bake up thick with a soft center, especially if you slam the pan right after baking to create some crinkles. This gives you a more modern, bakery-style look without the traditional pattern.

If you prefer a more rounded, puffy cookie, bake the dough as a ball and skip pressing it down (#2). Just know it will stay more domed and won’t spread as much. This version has a softer, thicker center but a simpler appearance.

If you like a balance between thick and structured, you can roll the dough in sugar, lightly flatten it, and add fork lines without pressing too firmly (#5). This gives you a subtle criss cross pattern while still keeping some height.

If you want to skip chilling, you can bake the dough right away. The cookies will spread a bit more and won’t be quite as thick, but they still taste great (#1). If you chill the dough for an hour, you’ll get a thicker cookie with a more controlled shape.

The version in the recipe is the one that checked every box for me, but this dough is flexible enough to adjust based on the look and texture you prefer.