Giant Loaded Chocolate Peanut Butter Cookies

CATEGORIES: Cookies, Sara

Since Dad’s day is coming up I thought I’d post this cookie recipe that is so big and so loaded and so awesome, it’s totally man-approved.  I saw these on Instagram a while back and the image stuck in my head until I could make them.  And then I made them again.  And then maybe one more time that same weekend.  I have always found it difficult to make a really good bakery style cookie at home.  Know what I mean?  A cookie that is huge, but hearty.  Chewy, but totally soft in the middle.  This cookie stood up to the standard without blinking an eye. They’re possibly my new favorite. 

Jumbo PB Cookies

This dough has peanut butter in it, but not so much that it’s an overwhelming peanut butter cookie. It feels more like a chewy chocolate chip cookie that happens to have some peanut butter in it. 

 Butter and peanut butter

It’s just enough to make them incredibly soft and chewy.


There’s something about using chocolate chunks in cookies (as opposed to chips) that makes them extra bakery-ish and kinda fancy and special. I love these by Private Selection (available at Kroger stores, for me that’s Fred Meyer), but if you can’t find chunks in this or another brand, you can always chop up bar chocolate or just use chocolate chips. 

Chocolate Chunks

And just to make sure we cover all of our bases here, you’ll also dump in some peanut butter chips, and some mini Reeses Pieces, too.  Oh yes.

Cookie Add Ins

Totally optional, but I love to sprinkle both a little coarse, turbinado sugar, and also a little coarse salt on top.  It adds a little crunchy texture and sparkle to the tops of the baked cookies and makes them taste extra amazing.   Don’t skimp on the cookie size here.  Making these cookies extra large with 1/4 cup of dough allows the edges to crisp while maintaining a soft center.  

Flattened Cookies

Another trick to get your cookies to look like they belong in a bakery store window is to place a few extra “pieces” after your cookies have been rolled and pressed.  You’ll notice in the photo above that I’ve pressed in a few Reese’s, a couple chunks of chocolate, and a few PB chips.  Those didn’t just plop out that way; I actually dropped a few extra goodies on top.  That way, as the cookies spread and bake, all of the tops show all of the ingredients.


I underbake just a little bit and then let them cool completely.  The result are giant, soft, chewy, chocolate-y, peanut buttery, dreamy cookies.   

Giant Cookie

They pretty much beg for cold milk.


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Loaded Chocolate PB Cookies from Our Best Bites





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Giant Loaded Chocolate Peanut Butter Cookies


Jumbo Bakery-style cookies with chewy edges and soft centers. Loaded with 2 kinds of chips AND Reese’s, these cookies are a knock-out hit.


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoons salt
  • 1 stick (1/2 cup) real butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 1 tablespoon vanilla extract
  • 1 cup semisweet chocolate chips or chocolate chunks
  • 1 cup peanut butter chips
  • 1 cup Reese’s Pieces
  • optional: turbinado sugar
  • optional: sea salt or kosher salt


  1. Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mats.
  2. In a medium bowl combine flour, baking soda and salt.
  3. In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes.
  4. Add the eggs, milk, and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Add the chocolate chips, peanut butter chips, and Reese’s Pieces and beat until combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.
  5. Roll the dough into 1/4-cup balls and place on the prepared baking sheets. Flatten the dough balls into 1/2-inch thick disks. (If desired, press a few extra chips onto top of dough to make pretty cookies and sprinkle with a little turbinado sugar) Bake for 12-15 minutes, or until the cookies are light golden brown at the edges. Be careful not to overbake. When they come out of the oven, sprinkle very lightly with salt if desired. Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature.





  1. For some reason the recipe is not showing up on this post. I keep trying to reload it, but it still isn’t there. #panickattack

  2. These cookies are fabulous! I made them for my husband for Father’s day, as his two favorite flavors are peanut butter and chocolate. He was surprised they were homemade! They really are like bakery cookies. Thanks for the recipe!

  3. I made these today for Father’s Day. They were a hit. It only took my 3 year old two hours to eat one cookie.

  4. Question: From the picture, the PB looks like a Jif/Skippy consistency. I only have the natural type (separated oil that requires stirring). Will that type still work or will it affect the finished product? Hate to invest ingredients/effort and be disappointed. Thanks!

    1. In my experience, this types of peanut butter don’t work very well in peanut butter cookies. There are some peanut butters that limit the salt and sugar, and those are a good happy medium. Hope that helps!

  5. This look AMAZING! I would live to make then for Fathers Day but my computer is broken and the actually recipe doesn’t show up on my phone. Is out just my phone or will it not show on mobile devices anymore?
    On a totally different note, thanks for all your recipes! I think we have eaten your fajitas every week for a month now!

  6. Made these today–YUMMY!!! I couldn’t get them out of my head after they were posted!! They worked really well, dough has a fabulous consistency. I followed the directions exactly, other than I switched up the chips to what I had on hand (dark chocolate candy bar, pb chips, mini m&m’s). Twelve minutes was perfect, they spread a lot but are still soft and thick, I did 6 to a cookie sheet and got 17 cookies. I would love a variation of these without the pb. (I love PB but sometimes you just want a chocolate chip cookie.) Thanks for another “keeper.”

    1. Try subbing crisco (butter flavored is best) for the peanut butter if you just want a regular chocolate chip cookie. I know someone is bound to comment on how shortening is horrible for you in some way, but you just can’t beat the texture it gives! My very favorite cookies of all time actually use half PB and half shortening. No butter at all. *Gasp* The texture is divine and you definitely don’t have to worry about spreading.

      Also, I just made these cookies for Father’s day and they were AMAZING! I am loving the contrast between the mini Reese’s and the giant chocolate chunks. Mine were quite a bit flatter and less dense looking. I wish I knew why this happened to my cookies so often! But, I am used to the way I cook so I actually expected it. The cookies were still perfectly crisp on the edges/chewy in the middles though. Maybe Robin B. and I and the other “cookie flatteners” out there have something in common. Under-mixing perhaps?

  7. I stink at making cookies to be honest. Ha! My cookies always spread out and don’t hold their shape well. I’m in Texas (humid). I usually refrigerate my cookie dough and it helps a bit. Would you recommend chilling the dough if it seems soft? Or should the dough be soft?

  8. Wow! Now THAT’S a cookie!

    As long as people are weighing in on the layout, I’ll just say that I miss the old one. I liked being able to see the last 5 posts right at the top and I thought it was easier to find where to comment. But my husband will tell you that I NEVER like it when people “fix” something that I don’t think is broken. I’m sure you’re just keeping up with the way everyone is doing things now and we’ll get used to the new look. As long as you keep posting great recipes I’ll keep coming back.

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