Gigantic Peanut Butter Cookies (Soft, Chewy & Extra Large)

These cookies are big, soft, and packed with peanut butter flavor — perfect for sharing (or keeping all to yourself!).

Makes: 8–10 giant cookies
Bake Temp: 350°F (175°C)
Bake Time: 14–18 minutes

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📝 Ingredients

• 1 cup (225g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 1 cup (220g) packed brown sugar

• 1 cup creamy peanut butter

• 2 large eggs

• 2 tsp vanilla extract

• 2½ cups (315g) all-purpose flour

• 1½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• Optional: 1 cup peanut butter chips or chocolate chips

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👩‍🍳 Instructions

Step 1: Prep

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper or a silicone mat.

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Step 2: Cream Butter & Sugars

• In a large bowl, beat butter, granulated sugar, brown sugar, and peanut butter until creamy and smooth (about 2–3 minutes).

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Step 3: Add Eggs & Vanilla

• Beat in eggs, one at a time.

• Mix in vanilla extract.

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Step 4: Mix Dry Ingredients

• In a separate bowl, whisk flour, baking soda, baking powder, and salt.

• Gradually add dry ingredients to wet mixture, mixing until just combined.

• Fold in peanut butter or chocolate chips if using.

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Step 5: Form Giant Cookies

• Scoop ½–¾ cup of dough per cookie (gigantic!) and place on prepared baking sheet, leaving 3–4 inches between cookies.

• Flatten slightly with a spatula or your fingers.

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Step 6: Bake

• Bake for 14–18 minutes, until edges are lightly golden but centers remain soft.

• Do not overbake — cookies continue to firm as they cool.

• Cool on baking sheet for 5–10 minutes, then transfer to a wire rack.

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✨ Optional Upgrades

• Sprinkle coarse sea salt on top before baking for salted peanut butter cookies

• Drizzle melted chocolate over cooled cookies

• Add chopped peanuts for extra crunch

• Mix in mini peanut butter cups

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🧊 Storage

• Store in an airtight container at room temperature for 3–4 days

• Freeze unbaked cookie dough for up to 2 months

• Baked cookies freeze well up to 2 months

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💡 Tips for Perfect Gigantic Cookies

• Use room-temperature butter for even mixing.

• Don’t overmix after adding flour to keep cookies soft.

• Leave plenty of space between dough mounds — they spread a lot.

• Flatten slightly before baking so they bake evenly.

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If you want, I can also give you:

• 🍫 Double chocolate peanut butter giant cookies

• 🥜 Peanut butter oatmeal giant cookies

• 🍯 Peanut butter and caramel stuffed cookies

• 🧁 Mini “giant-style” peanut butter cookies

Do you want me to make one of these variations next?