Giant Chocolate-Peanut Butter Chip Cookies
I conducted a very scientific experiment this week.
You may remember me mentioning that I have not been feeling the chocolate love lately. I havenโt beenย 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 theย 15th or 16th week. Since Iโm 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 โ theyโre gigantic), andโฆ oh my gosh, did I enjoy it!
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Iโm still not really craving chocolate, but Iโm 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 thatโs certainly a positive sign!
Just looking at these cookies, you really wouldnโt 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 youโre in the mood for. Get readyย to pour a glass of milk and totally indulge!
One year ago: Peanut Butter Loverโs 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
Ingredients
- 2ยผ cups (281.25 g) all-purpose flour
- 1 teaspoon baking powder
- ยผ teaspoon (0.25 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, cut into cubes, chilled
- 1ยผ cups (250 g) granulated sugar
- 2 eggs
- ยฝ cup (43 g) Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 2ยฝ cups (425 g) peanut butter chips
Instructionsย
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- 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.
- 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).
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hey Michelle! Just wanted to let you know I made these with carob and totally loved them! Like couldnโt get enough. Thanks for another great recipe. Iโd love if youโd check out my post: http://piesandplots.net/giant-carob-cookies/
Please use grammes instead of cups. It is much easier and everybody has a scaleโฆ..
These look so decadent! Iโm definitely going to be trying this recipe as I am a huuuge peanut butter fan!
I donโt see how anybody could resist these cookies. They look amazing!
I can! Iโm not the biggest peanut butter fan. I try it a few times a year in hopes that itโll change but it never does :(
HI Michelle,
Those cookies look great!!! Iโm from South Africa and we donโt have peanut butter chips or cupsโฆ Jis plain ol peanut butter.. Any suggestions on how I could perhaps improvise. Thanks
Yasmin
Hi Yasmin, Iโm not sure what you could do to replicate the peanut butter chips if you donโt have any type of peanut butter candies to mix in. The peanut butter would just get mixed into the dough. You could make something like these buckeye cookies, though! https://apex-male.info/2012/09/04/buckeye-peanut-butter-cup-cookies/%3C/a%3E%3C/p%3E
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!
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.
Hi Sabine, I think that would work just fine. Semisweet chocolate chips should be okay :)
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!
I also made these into regular-sized cookies and baked them for 11 minutes. They are fudgy and delicious!!
You might trying watching โThe Divideโ on TNTโฆ..Iโm enjoying so far. Let us know if you like it.
These cookies look like thick and chewy, chocolate and peanut butter perfection! I just wish I had about a dozen. :)
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 โthick, chewy, fudgy and brownie-like cookiesโ. LOVE IT.
Oh, these look so yummy! Have you ever tried an original or cloned version of Levainโs 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!
These look so yummy!! Should the butter really be cold, or should it be room temperature?
Hi George, Yes, start with cold butter.
Woah. These look so wonderful! Iโm speechless..
Looks so yummy.i am a big fan of all your dessert recipes.thats super giant cookies
PHEW! So glad youโre back to chocolateโฆ I was afraid we had lost you there!
Ooooh these look so yummy! Definitely gonna give them a try! Glad to hear youโre warming up to chocolate againโฆlife wouldnโt be the same without some chocolate love :-)
Wow, thatโs quite a pregnancy food aversion to have if youโre a baking blogger! I couldnโt 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!
Look at those photos! Seriously, these are stunning.
I noticed in the directions that you used chopped peanut butter cups but the ingredients list peanut butter chips. Did you use Reeceโs cups?
Hi Patti, Theyโre peanut butter chips, I must have had cups on the brain ;-) I edited the recipe above!
Itโs amazing how when youโre 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 doesnโt love chocolate and peanut butter?
These giant cookies are a dream!! Love the recipe!
Iโve been making a famous peanut butter chocolate chip cookie for years, I canโt wait to make this reverse option!!