Jumbo Peanut Butter Cookies

Double the peanut butter, double the fun

In addition to the Double Chocolate Peanut Butter Oatmeal Cookies I shared earlier, this is another one of my go-to favorites when I want to bake up a batch of cookies.

There are a few thing that make this recipe great. First of all, not only is there peanut butter in the dough, but there’s also a bag of peanut butter chips. Double win. Also, these cookies are huge! They feel like something you could have bought at Mrs. Field’s at the mall back in the 80’s. In fact, you use a 1/4 cup measure as a scoop to drop balls of dough on to the cookie sheets. Plus, these cookies have that perfect balance between tender and crisp. The edges and bottom set nicely but the inside is soft and supple.

What are you waiting for? Go preheat the oven and get your baking groove on.

Jumbo Peanut Butter Cookies

1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups creamy peanut butter
1 1/2 cups granulated sugar
1 1/2 cups firmly packed brown sugar
3 eggs
3 cups flour
1 1/2 teaspoons baking soda
1 bag (10 ounces) peanut butter chips

Preheat oven to 350 F.

In a large mixing bowl or in the bowl of a stand mixer, cream the butter, peanut butter, granulated sugar, and brown sugar until fluffy, scraping down the sides of the bowl as needed. Beat in the eggs and combine well.

In a separate bowl, whisk together the flour and baking soda. Add to the creamed butter mixture and beat only until just combined. Stir in the peanut butter chips.

Using a 1/4 cup measure, scoop the cookie dough and drop onto ungreased cookie sheets, 3 inches apart. Bake at 350 for 14-16 minutes or until golden. Let sit on cookie sheets for 5 minutes before removing to a wire rack to cool.

Makes 32 jumbo cookies.