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Original post published June 13, 2107. Post last updated on March 20th, 2021.
If you love peanut butter cookies, this is the cookie recipe for you.
Soft, chewy, and delightfully oversized, these quadruple peanut butter cookies feature a creamy peanut butter base, and are absolutely loaded with crunchy, chocolate-y goodness. With generous amounts of Reese’s Pieces, miniature Reese’s Peanut Butter Cups, chocolate chips, and chopped peanuts, these cookies are the ultimate peanut butter lovers dream.
I love making bakery-style cookies, like the kind you might find at a cookie shop like Schmackary’s in New York City. Big, chewy, and packed with contrasting textures and flavors, I find bakery style cookies so much more delightful than the standard “homemade” cookie.
I first created this recipe a couple of years ago. I’ve made it a number of times since, and these cookies always disappear quickly, no matter the audience. (It’s not a bad idea to make a double batch if you have a large family or lots of coworkers!) Plus these cookies bake up super pretty and colorful. As long as there are no peanut allergies in your circle, these quadruple peanut butter cookies are a great option for gifting, too!
Peanut Butter Cookie Tips and Tricks
This recipe makes about eighteen large (3.5-inch / 9-inch) cookies. However, you can also roll smaller dough balls to produce about 25-30 standard-size cookies. Either way, be sure to allow a generous amount of space when placing your dough balls on the baking sheets, as these cookies will spread quite a bit in the oven.
Be sure to use roasted and unsalted peanuts, otherwise your cookies will be on the salty side. If you can’t find unsalted peanuts, omit the salt from the recipe.
These definitely turn out best when baked on parchment or a silicone baking mat, as it helps to prevent the melted candy pieces from sticking to the tray.
For best results use a commercial peanut butter which contains some sugar. I’m a huge fan of NYC-based Peanut Butter & Company, so I made these cookies using The Bee’s Knees by Peanut Butter & Co. However, any sweetened peanut butter (Jif, Skippy, etc.) would work just as well.
For perfectly round cookies, use a large round cutter to reshape your cookies immediately after removing the tray from the oven.
Creative Peanut Butter Cookies
Mix up your add-ins! For this batch I used Reese’s Pieces, Reese’s Peanut Butter Cups, chocolate chips, and crushed peanuts. However, you could sub in any peanut butter candy you wish. Some possibilities include chopped Snickers, peanut butter chips, peanut (or peanut butter) M&Ms, chocolate-covered peanuts, and anything else you can think of!
Play around with your peanut butter. I used The Bee’s Knees by Peanut Butter & Co., which contains honey. Their Dark Chocolate Dreams or White Chocolatey Wonderful peanut butter would work nicely, too.
More bakery-style cookies you might enjoy:
Lavender Latte Cookies
Chocolate Mint M&M Cookies
Chocolate Cookies with Peppermint Ganache
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Oversized Quadruple Peanut Butter Cookies
- Total Time: 1 hour 35 minutes
- Yield: 18 3 1/2-inch cookies 1x
Description
Bakery-sized peanut butter cookies loaded with peanut butter candy and chocolate chunks. A peanut butter lover’s dream!
Ingredients
113 grams unsalted butter, softened (1/2 cup / 1 stick)
200 grams granulated sugar (1 cup), plus more for rolling
110 grams light brown sugar (1/2 cup, packed)
130 grams creamy peanut butter (1/2 cup)
1 egg
1 teaspoon vanilla extract
180 grams all purpose flour (1 1/3 cups + 1 tablespoon)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
175 grams Reese’s Pieces (1 cup)
175 grams semi-sweet chocolate chips (1 cup)
150 grams miniature Reese’s Peanut Butter Cups, unwrapped and chopped (about 1 cup, or 18 mini peanut butter cups)
75 grams roasted unsalted peanuts, chopped (1/2 cup)
Instructions
In a large mixing bowl or the bowl of a stand mixer, whip butter and sugars on high speed until light and fluffy.
Add peanut butter, egg, and vanilla extract to the bowl, and mix on high speed until well combined.
In a separate bowl, sieve flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing well after each addition.
Stir in Reese’s Pieces, chocolate chips, peanut butter cups, and peanuts, reserving a few of each for the tops of the cookies.
Wrap dough in clingfilm/plastic wrap and transfer to the refrigerator to chill, at least one hour.
Preheat oven to 375° F / 190° C. Line a baking tray with parchment or a silicone baking mat, and set aside until ready to use.
Remove chilled dough from refrigerator. With a cookie scoop, portion the dough into golf ball-sized balls (you should end up with about 18 total).
Roll balls in additional sugar, covering completely.
Place dough balls on prepared baking sheet, and use your fingers to flatten slightly. (Do not crowd your tray, as these cookies will spread! Use a second tray or bake in batches, if necessary.) Press a few extra chips, nuts, or candies into the top of each dough ball.
Bake cookies for 12-15 minutes, or until just lightly golden brown. Do not overbake.
Remove trays from oven. For perfectly round cookies, immediately reshape each cookie with a large round metal cutter.
Allow to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely.
Store peanut butter cookies in an airtight container at room temperature for up to five days.
Peanut butter cookies can also be layered between sheets of parchment and frozen in an airtight container.
Notes
For best results, use a commercial peanut butter which contains some sugar. (I used The Bee’s Knees by Peanut Butter & Co.) Avoid making these with an oily, peanuts-only “natural” peanut butter if possible.
- Prep Time: 20 minutes
- Chilling Time: 60 minutes
- Cook Time: 15 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
