Giant Peanut Butter Cookies

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Giant peanut buttercookies that are thick, soft, and chewy with a rich peanut butter flavor andclassic criss cross top.

Prep Time10

Cook Time12

Chill Time1

Course: Dessert

Cuisine: American

Keyword: giant peanut butter cookies

Servings: giant cookies

Author: Beth

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2 ⅔ cups (320g) all-purpose flour, 1 tsp baking soda, 1 tsp salt
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.
1 cup (226g) unsalted butter, 1 ½ cups (320g) brown sugar, ½ cup (100g) granulated sugar
Add the peanut butter, eggs, egg yolks, and vanilla extract. Beat again until fully combined.
1 ½ cups (405g) creamy peanut butter, 2 large eggs, 2 egg yolks, 2 tsp vanilla extract
Gradually add the dry ingredients, mixing on low speed just until incorporated.
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. 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.
After chilling, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
Place 2 cookies per baking sheet, leaving space for spreading. Bake for 12–14 minutes, or until the edges are set.
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.

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
To Store: Store cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, especially if slightly underbaked.
To Make Ahead: Prepare the dough, portion into balls, form pucks, add the criss cross pattern and refrigerate (covered) for up to 24 hours before baking. Roll the pucks in granulated sugar and bake. The cookies made me puffier and thicker from refrigerating.
To Freeze: Freeze unbaked dough balls in an airtight container for up to 3 months. Bake from frozen, adding 1–2 extra minutes. Baked cookies can also be frozen and thawed at room temperature.