I sure hope you’re ready for some cookies, because I’ve got a weeks worth coming your way! Just like last year, I’m going to be sharing a new cookie recipe every day this week.
To kick start the week, I bring you Giant Chocolate Chunk Peanut Butter Cookies. When Jesse came home and saw these cookies on the counter I even heard him say, “Wow, these cookies are huge!” It may not come across perfectly in the photo, but they are!
These cookies are a bit drier than the typical peanut butter cookie recipe that I use, but that provides a sturdier cookie base that won’t spread and is over an inch thick. Of course, the best part of the cookie is the chocolate. Basically a full pound of giant chunks of semi-sweet chocolate. Yes, Santa will require a full large glass of milk with these cookies.
1/2 cup (1 stick) unsalted butter
1/2 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
3 cups flour *
1/2 tsp salt
1 1/4 tsp baking powder
1/2 tsp baking soda
16 oz semisweet chocolate, chopped
3/4 cup chopped peanuts, optional
**Up to a tablespoon of milk, if needed
*The original recipe called for 3 cups plus 2 tablespoons of flour. I found that this made my dough really crumbly and difficult to handle. Reducing the amount slightly made just the right difference. You can also add a splash of milk if your dough isn’t coming together.
Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper or silpat baking sheet.
In a medium bowl whisk together the flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and peanut butter until smooth. Add the sugars and beat until light and fluffy. Add the eggs, one at a time, and vanilla and beat until combined.
Gradually add the flour and mix just until combined. IF the dough is too crumbly and won’t come together, you can add just a splash of milk. Add the chocolate and peanuts (if using, I didn’t) and mix until evenly distributed.
Divide the dough into 16 balls, about 1/3 cup per cookie and place 6 on each prepared cookie sheets. Chill the dough for about 20 minutes. Bake for 18-20 minutes, or until the edges start to turn golden brown and the centers are set. Transfer to a wire rack to cool.
Adapted from Confections of a Foodie Bride