These Jumbo Peanut Butter Cup Cookies are a peanut butter lovers dessert dream come true! A hefty portion of a 1/4 cup of perfectly sweet cookie dough is pressed into thick discs. Chopped peanut butter cups are added last before baking these massive cookies until perfection.
If you love peanut butter cookies made from scratch, these jumbo peanut butter cookies are just what you are looking for. Since PB and chocolate pair perfectly we have added chocolate chips to our cookie base and topped them off with peanut butter cup chunks.
This recipe is perfect for using leftover holiday candy and can be mixed and matched with different candy bar toppings. We figured peanut butter cups would be the obvious choice for these, but think most candy bars could work.
My favorite part of baking these cookies is that the dough doesn’t need to be refrigerated. My recipe makes 12 jumbo cookies and requires common pantry staples. Check out everything you need to know before you bake a batch of these cookies.
JUMBO Peanut Butter Cup Cookies Ingredients
Flour. Unbleached is what we used for these cookies. We pretty much stick to this type for most of our recipes.
Baking Soda. This helps create a soft, and fluffy cookie.
Salt. Needed for balance to tone down all the sweetness.
Light Brown Sugar. Helps the cookie retain moisture and have a chewier texture.
Granulated Sugar. Helps sweeten the cookies.
Vanilla Extract. Adds a light vanilla taste to the cookie.
Butter. Unsalted works best for this recipe. Just be sure it is at room temperature so it mixes nicely.
Eggs. Two large will do the trick. They add moisture and are considered a binder.
Whole Milk. Just a touch of milk will help add a little creaminess to the sometimes dry dough.
Peanut Butter. We used a creamy variety. This will give your cookies a nice peanuty flavor. It also helps them to have a chew to them.
Semi Chocolate Chips. These can be swapped with peanut butter chips or you can use half and half.
Peanut Butter Cups. We features the Reese’s brand which we love–I mean, who doesn’t?
How to Make Jumbo Peanut Butter Cup Cookies
Making these cookies was easy! I used a full size Wilton 21″ x 15″ baking sheet and baked 6 cookies per batch. These do spread to about double their size in raw dough so they need space!
Make sure you preheat the oven to 350 degrees.
Prep and measure out all your ingredients. You will need a large mixing bowl because you will be using a hand mixer. Having butter and sugar splatter all over from a small bowl can be messy so be prepared.
Mix your flour, salt, and baking soda together and set aside.
Cream your butter, and sugars together using a hand mixer.
Once the batter is thick (it might be slightly lumpy) add in the two eggs, extract, and milk. Combine by hand using a wooden spoon.
Slowly add the dry ingredients to the wet ones and combine by-hand using a wooden spoon.
One the dough is thick and well-combined, fold in the chocolate chips.
Measure out 1/4 cup sized dough balls. Mine fit in the palm of my hand and were 4 times the size of my standard tablespoon-sized cookie dough balls.
Add 6 balls to a 21″ x 15″ baking sheet. Using a large glass cup, gently press down on the dough balls to flatten them.
Add 3-4 chunks of peanut butter cups to each cookie and bake for 15-16 minutes. Edges will be golden brown and middles will still be slightly soft. They will harden as they cool. Do not over bake or they will burn.
You can swap the chocolate chips for peanut butter chips. Additionally, you can use half and half.
If you do not have pb cups, you could use plain chocolate bars chunks, or caramel-based candy bar bits. They may also be completely omitted.
These cookies are MASSIVE once they are baked. They will need a full 10 minutes (minimum) to cool between batches. If you do not cool them properly they will easily break.
One cookie goes a long way! This recipe make 12 jumbo cookies. They will last up to 4 days in an airtight containers for best taste.
How to Freeze Peanut Butter Cookies
You could also freeze the slightly pressed cookie dough discs. Simply form the 1/4 cup dough balls, press them down with a glass, and place them on a baking sheet. Allow them to freeze for 2 hours. Place balls in an airtight container. You will need to add the peanut butter cups before baking. Add 2 minutes to the bake time checking on them at the 16 minute mark.
We hope you enjoyed these bakery-style cookies. Be sure to pin and share them if you have made them! We love seeing reader recreations!
More Recipes To Try
Jumbo Peanut Butter Cup Cookies
- 21" x 15 baking sheet
- 3 cups unbleached flour
- 1 1/2 teaspoons baking soda
- 3/4 tsp sea salt
- 1 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 stick butter
- 1 tablespoon vanilla extract
- 1 tablespoon whole milk
- 2 large eggs
- 1 cup semi-sweet chocolate morsels
- 3/4 cup Reese's Peanut Butter Cups chopped
- Preheat oven to 350 degrees Fahrenheit.
- Line a 21" by 15" inch baking sheet with parchment paper.
- Whisk dry ingredients in a medium bowl and set aside.
- In a large bowl, cream the butter and sugars together using a hand mixer.
- Add in the 2 eggs, vanilla extract, and milk; combine using a wooden spoon.
- Slowly add the dry ingredients to the wet ingredients. Combine dough until it forms a large ball.
- Fold in the chocolate chips.
- Measure out 1/4 cup sized dough balls (4 tablespoons).
- Gently press down cookie balls (space them out 6 to a jumbo baking sheet)
- Add 3-4 pieces of peanut butter cup chunks to the tops of the cookies.
- Bake for 15-16 minutes. I would check them at the 15 minute mark. Cookies should have slightly golden brown edges.
- Allow cookies to cool for 10 minutes before removing and baking the next batch.