Giant Chocolate-Peanut Butter Chip Cookies

Giant Chocolate-Peanut Butter Chip Cookies | browneyedbaker.com #recipe

I conducted a very scientific experiment this week.

You may remember me mentioning that I have not been feeling the chocolate love lately. I haven’t been craving it and feel kind of sick when I do eat it, and many of you commented that you also had a huge chocolate aversion during the first trimester of pregnancy and that it had gone away by the 15th or 16th week. Since I’m now into my 15th week, I thought I would give chocolate another try. I started small over the weekend with some gourmet chocolate-covered pretzels. Honestly? I could have eaten the entire box. I love pretty much anything salty covered in chocolate.

Then, for the real test. I made the most enormous, thick, chewy, fudgy and brownie-like cookies I could find. I ate one (well, half of one – they’re gigantic), and… oh my gosh, did I enjoy it!

Giant Chocolate-Peanut Butter Chip Cookies | browneyedbaker.com #recipe

I’m still not really craving chocolate, but I’m definitely warming back up to it again, and these cookies were a fantastic way to dive back into chocolate land. I started with half of a cookie, and kept going back and breaking off little pieces of the remaining half. I think that’s certainly a positive sign!

Just looking at these cookies, you really wouldn’t suspect that they are incredibly thick. All you have to do is break one in half to see what a substantial cookie this is! I threw in a lot of peanut butter chips because, of course. However, you could use regular chocolate chips, white chips, nuts, whatever you’re in the mood for. Get ready to pour a glass of milk and totally indulge!

Giant Chocolate-Peanut Butter Chip Cookies | browneyedbaker.com #recipe

One year ago: Peanut Butter Lover’s Ice Cream
Two years ago: Rainbow Ribbon Jello
Three years ago: Easy Homemade French Fries
Five years ago: Butter Pecan Ice Cream
Six years ago: Beef Wellington

Giant Chocolate-Peanut Butter Chip Cookies

Yield: 9 to 12 cookies very large cookies

Prep Time: 10 minutes

Cook Time: 16 to 20 minutes

Total Time: 30 minutes

Enormous, fudge-like chocolate cookies loaded with peanut butter chips.

Ingredients:

2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup unsalted butter, cut into cubes, chilled
1¼ cups granulated sugar
2 eggs
½ cup Dutch-process cocoa powder
1 teaspoon vanilla extract
2½ cups peanut butter chips

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. Using an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape the sides of the bowl, then add the eggs one at a time, scraping the sides of the bowl as needed. Add the cocoa powder and vanilla extract, then beat on medium speed until fully incorporated, about 1 minute, stopping to scrape the sides of the bowl once. Reduce the mixer speed to low and add the flour mixture, beating only until incorporated. Fold in the peanut butter chips with a rubber spatula and give the dough a final mix with the spatula to ensure all of the ingredients are wholly incorporated.

4. Divide the dough into 9 (giant) or 12 (very large) equal portions. Roll each into a ball and place on the prepared baking sheet. Pat the tops of the cookies ever so slightly (don't press down too hard).

5. Bake for 16 to 20 minutes, or until the tops of the cookies feel set when touched lightly. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

(Recipe adapted from My Baking Addiction)

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27 Responses to “Giant Chocolate-Peanut Butter Chip Cookies”

  1. Amy @ What Jew Wanna Eat on July 24, 2014 at 12:55 am

    I’ve been making a famous peanut butter chocolate chip cookie for years, I can’t wait to make this reverse option!!

    Reply

  2. Katrina @ Warm Vanilla Sugar on July 24, 2014 at 6:44 am

    These giant cookies are a dream!! Love the recipe!

    Reply

  3. Tom @ Raise Your Garden on July 24, 2014 at 6:46 am

    It’s amazing how when you’re pregnant you can crave certain things while other items are almost repulsive to you. There is a pizza joint near our house in Buffalo that we could no longer drive by when my wife was pregnant because she became seriously ill every time. Now those cookies are for me. What guy doesn’t love chocolate and peanut butter?

    Reply

  4. patti on July 24, 2014 at 6:57 am

    I noticed in the directions that you used chopped peanut butter cups but the ingredients list peanut butter chips. Did you use Reece’s cups?

    Reply

    • Michelle on July 24th, 2014 at 9:45 am

      Hi Patti, They’re peanut butter chips, I must have had cups on the brain ;-) I edited the recipe above!

      Reply

  5. Megan Jenkins on July 24, 2014 at 7:21 am

    Look at those photos! Seriously, these are stunning.

    Reply

  6. Mir on July 24, 2014 at 7:22 am

    Wow, that’s quite a pregnancy food aversion to have if you’re a baking blogger! I couldn’t stomach salmon or chicken, but chocolate was always a friend.
    The happy news is, it goes away, and then you can make up for lost time by eating all of these cookies! They look so good!

    Reply

  7. Nalini on July 24, 2014 at 7:43 am

    Ooooh these look so yummy! Definitely gonna give them a try! Glad to hear you’re warming up to chocolate again…life wouldn’t be the same without some chocolate love :-)

    Reply

  8. Lynn on July 24, 2014 at 10:14 am

    PHEW! So glad you’re back to chocolate… I was afraid we had lost you there!

    Reply

  9. Ramya on July 24, 2014 at 12:39 pm

    Looks so yummy.i am a big fan of all your dessert recipes.thats super giant cookies

    Reply

  10. Angelyn @ Everyday Desserts on July 24, 2014 at 3:13 pm

    Woah. These look so wonderful! I’m speechless..

    Reply

  11. george on July 24, 2014 at 5:27 pm

    These look so yummy!! Should the butter really be cold, or should it be room temperature?

    Reply

    • Michelle on July 24th, 2014 at 5:35 pm

      Hi George, Yes, start with cold butter.

      Reply

  12. Fran@fransfavs.com on July 24, 2014 at 6:33 pm

    Oh, these look so yummy! Have you ever tried an original or cloned version of Levain’s dark chocolate PB chip cookie? They are intentionally thicker and quite orgasmic. As you know, you can never have too many chocolate-peanut butter cookie recipes!

    Reply

  13. Kylie on July 24, 2014 at 8:48 pm

    WOW, excellent cookie. I made these into traditional size cookies and just eyed them in the oven about 9 minutes. Even though they were pint size compared to the recipe they still equaled to “thick, chewy, fudgy and brownie-like cookies”. LOVE IT.

    Reply

  14. marcie on July 24, 2014 at 10:23 pm

    These cookies look like thick and chewy, chocolate and peanut butter perfection! I just wish I had about a dozen. :)

    Reply

  15. Mary Anne on July 25, 2014 at 7:15 pm

    You might trying watching “The Divide” on TNT…..I’m enjoying so far. Let us know if you like it.

    Reply

  16. Cassie on July 25, 2014 at 8:44 pm

    I also made these into regular-sized cookies and baked them for 11 minutes. They are fudgy and delicious!!

    Reply

  17. Tash on July 26, 2014 at 12:38 am

    Aaaaah how beautiful do these look?!
    They have totally inspired me to go downstairs and spread some peanut butter on my leftover brownies (they will have to do on a working day).
    Recipe saved! Thank you <3 I love thick cookies!

    Reply

  18. Sabine on July 27, 2014 at 11:17 pm

    Would this nice, thick batter hold up well if I used 1 1/2 cups dried tart cherries and 1 cup chocolate chips? Would this be too much chocolate (is there really such a thing) if I used semi-sweet chocolate instead of the darker chocolate chips?
    Glad to hear the nausea is easing up.

    Reply

    • Michelle on July 28th, 2014 at 10:58 am

      Hi Sabine, I think that would work just fine. Semisweet chocolate chips should be okay :)

      Reply

  19. Emma on July 29, 2014 at 5:04 am

    My four year old and I love to bake and we just whipped these up as a rainy day activity. You get a double thumbs up from the 4 year old and me!

    Reply

  20. Yasmin on August 1, 2014 at 2:14 am

    HI Michelle,
    Those cookies look great!!! I’m from South Africa and we don’t have peanut butter chips or cups… Jis plain ol peanut butter.. Any suggestions on how I could perhaps improvise. Thanks

    Yasmin

    Reply

  21. Renee @ Awesome on $20 on August 8, 2014 at 7:52 pm

    I don’t see how anybody could resist these cookies. They look amazing!

    Reply

    • Amber on August 19th, 2014 at 2:11 pm

      I can! I’m not the biggest peanut butter fan. I try it a few times a year in hopes that it’ll change but it never does :(

      Reply

  22. Sydney Sun on August 21, 2014 at 10:43 pm

    These look so decadent! I’m definitely going to be trying this recipe as I am a huuuge peanut butter fan!

    Reply

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