Giant Chocolate Chip Peanut Butter Cookie – One giant cookie that is loaded with peanut butter flavour, and studded with chocolate chips. Perfect for when you don’t want to make a whole batch!
You guys have been loving my Giant Chocolate Chip Cookie I shared with you a couple of years ago, so I thought I’d be kind enough and bring you another GIANT cookie recipe!
This cookie is thick and chewy, loaded with peanut butter flavour, studded with chocolate chips, and is big enough to share between four people – or not, I won’t judge. 😉
How to make a Giant Chocolate Chip Peanut Butter Cookie
Ingredients you’ll need:
- Unsalted butter
- Caster/granulated sugar
- Light brown sugar
- Large egg
- Smooth peanut butter
- Vanilla extract
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Chocolate chips
To make this giant peanut butter cookie, simply whisk together the melted butter and sugars. Add the beaten egg, peanut butter, and vanilla, and whisk until combined.
Add the flour (start with 1/4 cup), cornflour, baking powder, baking soda, and salt, and mix until combined. At this point, you’ll have a runny dough. Start adding more flour, 1 tablespoon at a time, until the dough is not longer runny. I needed 2 and 1/2 more tablespoons of flour, but you may need more or less. Fold in the chocolate chips.
Be careful not to add too much flour though, otherwise you’ll end up with a thick, cakey cookie – and who wants that??
Drop the dough onto a baking tray lined with parchment paper or silicone mat, and press some extra chocolate chips on top. Bake for 17 – 20 minutes until golden brown around the edges.
The centre of the cookie will still be a little under-baked, but it’s fine – it will firm up as it cools. Leave to cool on the tray until it is firm enough to be moved to a wire rack or plate.
Can I use different add-ins in this cookie? Sure! Try adding chopped nuts along with the chocolate chips for added crunch. OR use crunchy peanut butter instead of smooth.
Can I freeze this giant cookie? Yes. Freeze whole or cut into quarters for up to 3 months. I highly recommend freezing the dough instead, so you can have a freshly-baked cookie whenever you want! The dough can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
How long will this cookie last? This cookie will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Try these delicious cookies next!
- Chocolate Chip Coffee Cookies
- Oatmeal Raisin Cookies
- Homemade Gingernut Cookies
- Mint Chocolate Thumbprint Cookies
Post originally published in February 2015. Recipe and photos updated in August 2018.
- 2 tablespoons unsalted butter 30g, melted
- 2 tablespoons caster/granulated sugar 20g
- 2 tablespoons light brown sugar 20g
- 2 tablespoons beaten egg*
- 2 tablespoons smooth peanut butter 32g
- 1/2 teaspoon vanilla extract
- 1/4 cup + 3 tablespoons plain/all-purpose flour** 55g
- 1/4 teaspoon cornflour/cornstarch
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chocolate chips 45g, plus extra for topping
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
Whisk together the butter, and sugars until combined. Add the egg, peanut butter, and vanilla, and mix until combined.
Add the flour (start with 1/4 cup (31g), cornflour, baking powder, baking soda, and salt, and mix until just combined. Start adding 1 tablespoon of flour at a time, combining after each one, until the dough is not longer runny (I needed 2 and 1/2 tablespoons). Fold in the chocolate chips.
Drop the dough onto the prepared baking tray. Make sure the dough is tall and not too flat. Place a few more chocolate chips on top, then bake for 17 - 20 minutes until golden brown around the edges.
The centre will still be a little under-baked, but it's fine, it will firm up as it cools. Leave to cool on the tray until it is firm enough to be moved to a wire rack or plate.
*In a small bowl, or mug, beat a large egg well. Spoon 2 tablespoons of the beaten egg into the cookie mixture.
**To avoid a big cakey cookie, when folding in the flour, start off with 1/4 cup (31g), then start adding 1 tablespoon of flour at a time, combining after each one, until the dough is not longer runny, but is a very sticky dough. I needed 2 and 1/2 extra tablespoons, but you may need more or less.