Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
There’s nothing quite like the comfort of a warm peanut butter cookie– but this isn’t your everyday treat. These Mega Double Peanut Butter Chip Cookies are next level, bursting with creamy peanut butter and loaded with peanut butter chips for extra richness.
This recipe is a dream for those who love thick peanut butter cookies or want something reminiscent of bakery-style peanut butter cookies. They deliver the chew of soft peanut butter chip cookies and the richness of a double peanut butter cookie recipe. These cookies are homemade, comforting, and perfect for any peanut butter lover.
The Chemistry of Mega Double Peanut Butter Chip Cookies
The secret to these giant peanut butter cookies lies in the balance between moisture and structure. Creamy peanut butter adds fat and flavor, while cold butter gives the cookies their chunky shape and chewy texture. Cake flour provides tenderness, and cornstarch keeps the cookies from drying out. Using both baking soda and baking powder ensures they rise just the right amount- tall, not flat. For best results, use a stand mixer with a paddle attachment to incorporate the butter evenly, then scoop dough balls using a medium cookie scoop for uniform baking. The result? Cookies that are crisp at the edges, soft in the middle, and totally irresistible.
Recipe Troubleshooting
Cookies spread too much? This is often due to butter that’s not quite cold enough or dough that’s been overmixed.
Dry or crumbly texture? This can happen if too much flour is added- make sure to level off your measuring cup or use a kitchen scale.
Too sweet? Cut back on the brown sugar or pair it with dark chocolate drizzle to balance it.
Can I use natural peanut butter? You can, but note that it may separate or make the dough oily. Stick with creamy processed peanut butter for the best structure.
Why use both all-purpose flour and cake flour? This combo keeps the cookies thick but tender, giving you that perfect chewy texture.
Why does the butter need to be cold? Cold butter prevents overspreading, especially with large cookies.
Can I chill the dough? Yes! Though not required, chilling can give the cookies even better shape and flavor.
Serving Suggestions
Serve these warm with a glass of cold milk or a scoop of vanilla ice cream, Reese’s ice cream, or chocolate ice cream on top for dessert. Want to take them up a notch? Drizzle with melted chocolate or light peanut butter glaze. They shine on a rustic wooden platter for parties or can be wrapped in parchment paper and twine for a bake sale. Pair with hot cocoa, frozen hot chocolate, a latte, homemade eggnog, or a warm cup of black coffee.
Seasonal Serving Suggestions
Right now, these cookies are trending as great for back-to-school lunchboxes and even feature on TikTok viral peanut butter cookie videos. They’re a top choice for Father’s Day peanut butter desserts and a must-have for any holiday exchange. Whether you’re baking for someone special or just yourself (we won’t tell), these are the trending peanut butter recipes of 2025.
Baking Tips
Each oversized cookie delivers a chewy center, slightly crisp edges, and bold peanut butter flavor in every bite. Perfect for peanut butter lovers, these cookies make a fantastic Christmas cookie, Easter treat, and even a Mother’s Day dessert. Plus, they’re so easy to make even on a busy day- scoop, bake, and enjoy with a glass of milk.
Storage Tips
Store these cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread in the container. You can also wrap each in plastic wrap and refrigerate for extended freshness.
Freezer- Freeze cookie dough balls on a tray, then transfer to a zip-top bag. When ready to bake, place on a sheet pan and bake at 375°F for 14-15 minutes. You can also freeze fully baked cookies- thaw at room temperature or microwave for a few seconds to soften.
Make-ahead- You can prep this dough up to 48 hours in advance. Cover your mixing bowl with plastic wrap and refrigerate. When ready to bake, scoop and proceed with the recipe. This makes it easy to bake fresh cookies anytime you need a sweet fix.
Recommended Products
Thick & Chewy Peanut Butter Lover’s Cookies
If you’re a peanut butter fan, these Mega Double Peanut Butter Cookies are a must-bake. They’re soft, thick, and packed with peanut butter flavor in every bite. Whether you enjoy them with milk, ice cream, or a cup of coffee, they’re guaranteed to satisfy. Perfect for gifting, snacking, or sharing- though we won’t judge if you keep them all to yourself. Don’t forget to print the recipe card and share your cookie pics with us. Happy baking, and here’s to today’s cookies being your new favorite!
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Ultimate Peanut Butter Cookies with Chips
Ingredients
- 1 cup unsalted butter **cold and cut into cubes
- 3/4 cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 bag peanut butter chips
Instructions
- Preheat your oven to 375 degrees.
- In a stand mixer with the paddle attachment, add 1 cup of cold unsalted butter cut into small cubes, 1 cup brown sugar and 1/2 cup granulated sugar. Mix until combined. Its okay if the butter is still a bit in tiny cubes.
- Fold in 2 eggs, 1 tsp vanilla extract, and 3/4 cup creamy peanut butter.
- Add the dry ingredients: 1 tsp fine sea salt, 1 tsp baking soda, 1 tsp baking powder, 2 cups all-purpose flour, 1 cup cake flour, and 1 tsp cornstarch. Mix on low speed until a dough forms.
- If you can still see cubes of butter, turn the mixer on medium speed and beat for 30 seconds to break them up into the dough. Do not go over 30 seconds, though, or else it will be over-mixed.
- Fold in the bag of peanut butter chips.
- Line two light-colored metal cookie sheets with parchment paper.
- Break the dough into 12 even pieces and roll into balls. You can eyeball and cut the dough or use a kitchen scale.
- Place 6 large cookie dough balls onto each sheet. Leaving a good amount of space between each.
- Place the cookies in the oven and bake for 13 minutes.
- Remove and allow the cookies to rest on the pan for 5-10 minutes to set.
- Remove and enjoy!
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
