Big Giant Peanut Butter Cookie

Okay, so today’s cookie miiiight be my favorite!  This Giant Peanut Butter Cookie is amazingly soft in the center and lightly crisp on the outside and dare I say PERFECT. Scroll past the recipe for my creative tip on how to get that signature criss-cross pattern on a cookie that’s about 20 times bigger than the fork haha.  We cannot WAIT to see your photos of this giant peanut butter cookie!!  If you make this cookie, share a photo on social media and Tag #OBBgiantCookie on Instagram!

Giant Peanut Butter Cookie

Big Giant Peanut Butter Cookie

5 from 1 vote
A single, giant peanut butter cookie!
Servings1 Giant Cookie


  • 4 tablespoons butter melted (*see note in instructions)
  • 1/4 cup peanut butter
  • 1/4 cup white sugar
  • 1/4 cup brown sugar lightly packed
  • 1 egg yolk from a large or extra large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup + 2 tablespoons all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder


  • Preheat oven to 375 degrees.  Line a baking sheet with parchment and set aside.
  • 1. Melt your butter in a heat-safe mixing bowl.  Note: It doesn't need to be ALL the way.  See photos for an example- I've found the best stage is when about half the butter is liquid, but the rest is super soft.  Like the texture of pudding.  You want it to easily stir completely smooth when you touch it.
  • 2. Stir in both white and brown sugar, peanut butter, then egg yolk and vanilla.
  • 3.  Measure your flour by lightly spooning flour into your measuring cup and leveling with a knife.  Don't scoop your flour with your measuring cup.   Sprinkle flour, baking soda, and baking powder in the bowl and stir until it forms a cohesive dough.
  • 4. Form one single ball of dough and set it back in the mixing bowl.  Sprinkle a couple tablespoons of additional sugar over it and roll it around until it's coated with a layer of sugar.
  • 5. Place dough ball on your parchment-lined baking sheet and gently press down with your hand until it's about 1 inch thick.  If desired, use a skewer to form the traditional criss-cross lines on cookie (see photos in blog post for a visual).
  • 6.  Bake for 13-15 minutes or until edges are golden and top looks set.  It should still jiggle in the center when you pull it out- the center will continue cooking as it sits and be soft when it cools.  Let cool for 15 minutes or so before using a very large spatula to transfer to a cooling rack.
Keyword: single serve peanut butter cookie
Author: Sara Wells
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!

We start with melted butter, but my tip is to NOT melt the butter all the way (if you do, that’s fine).  This photo here shows the perfect stage.  It’s about half way melted but the solids are SUPER soft.  You can see my finger prints in there because if you touch the butter, it should have the consistency of pudding, or frosting.  Something that smashes right down and is perfectly smooth.

melted butter

I just add the sugar, peanut butter, vanilla and egg yolk all at the same time.  Easy!

Giant Peanut Butter Cookie ingredients

Mix that all up and then toss all the dry ingredients in there at once and you’ll have a nice cohesive dough.

Giant Peanut Butter Cookie dough

I like to have that traditional peanut butter cookie look, so I form my dough into a bowl and add a spoonful of sugar right back into my mixing bowl and roll it around.  Place it on a prepared baking sheet and press down lightly.  You want to keep it fairly thick to keep it from spreading too fast and keeping that center, soft.

Giant Peanut Butter Cookie dough ball

Grab a metal or wood bbq skewer and gently press the lines into your cookie! It’s a really quick and easy process that has great results.

scoring a Peanut Butter Cookie

The cookie should be puffed throughout and the edges set, but you should be able to lightly jiggle the center as you’re moving your pan. That’s how you know it will stay soft inside once it’s cooled.

baked Giant Peanut Butter Cookie

There is something super satisfying about breaking pieces off this cookie in those tiny little squares. Try it and tell me if you love it as much as I do!

Giant Peanut Butter Cookie

Check out these Peanut Butter Chocolate Chunk Cookies for a regular sized batch of peanut butter cookies.

If you’re looking for more big giant cookies, you can find them all right here:

Big Giant Chocolate Chip Cookie

Big Giant Oatmeal Cookie

Big Giant Double Chocolate Fudge Cookie

Big Giant Sugar Cookie

Big Giant Chocolate Sugar Cookie

Big Giant Chocolate Crinkle Cookie

Big Giant Soft and Chewy Ginger Cookie

Big Giant Snickerdoodle Cookie

Giant Peppermint Candy Cane Chocolate Chip Cookie

Giant Red Hot Sugar Cookie

Giant Chocolate Peppermint Bark Cookie

Giant Chocolate Cadbury Egg Cookie

Big Giant Chocolate Sandwich Cookie (Homemade Oreo!)

woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. We have made this cookie recipe soooo many times! Delish! The cooking time and ‘jiggly in the middle’ is on point with perfection when it is cool. We have always received great reviews when we make it for someone else – Best PB cookie ever! Have you ever tried to make a batch of smaller cookies? (Even though the novelty of the giant cookie is so fun!)

  2. 5 stars
    I asked my grandsons what they wanted to cook and my youngest asked for a big giant peanutbutter cookie lol. I Googled and this one came up. The boys loved their big giant cookie, so I will be trying the others as well with the kids.

  3. Oh my goodness!! We made all of the big giant cookies tonight and had a taste test! What a very fun project this has been! We LOVED it! Can’t wait for the holiday event to see what new Big giant recipes you have!

  4. So this recipe only make 1 giant cookie right? Can you double/triple etc. the recipe and multiple cookies and they will still turn out great?

  5. Looks yummy! Before I saw how you made the criss-cross pattern, I thought it might have been done with a cooling rack. I have one that’s a grid pattern, so I might try that too.

    1. Can you tell me what size to roll out the cookie. I want to make this. Not sure how large it is.



      1. You just want to press it lightly down with your hands until it is about 1/2 inch thick- remember it will spread lots when it bakes! For me, that was about the size of my hand. Hope that helps!

  6. I’ve made your big chocolate chip cookie a couple times already and it’s saving me from myself during this quarantine! (I don’t trust myself with a whole batch of cookies! ????) I’ve been craving a peanut butter cookie and here you are! Just want you to know you guys are making my week!

  7. I like the skewer idea! I would love for my daughter to be able to make this single cookie in our toaster oven. Do you know if I’d modify anything for that?

    1. I’ve never baked in a toaster oven so I’m not sure, but I assume that would work if it has a temperature setting!