Giant, chewy, bakery-style easy peanut butter cookies dipped in milk chocolate and sprinkled with toffee bits are sure to be the best peanut butter cookie you’ve ever tasted
Update as of 2019 I do have a new and updated, super-soft Peanut Butter Cookie recipe that is my current favorite!
Definition: Best
adjective: best
The “best”. Above is how the word is defined on Google and that is the word I’m using to define these cookies.
Rather a bold statement, I know. How many cookie recipes have defined themselves as the best? There must be thousands upon thousands of peanut butter cookie recipes alone, and yet here I am with the audacity to tell you this one is the best.
And I’m saying it confidently, certainly, and with a stubborn refusal to back down from this claim.
These are the best peanut butter cookies I’ve ever tasted, even without the extra dressing of milk chocolate and candy bits.
Don’t get me wrong, the chocolate and toffee are wonderful. As Reese’s knows so well, the pairing of milk chocolate and peanut butter is an unparalleled flavor combination, and the sprinkling of toffee (though you could certainly sprinkle other “bits” on there as well if you’re not a huge toffee fan–crushed peanuts would be a good thematic choice) adds another dimension of texture, a snap and crunch to the last giant mouthfuls of cookie.
I’m head over heels for their crackled tops, their soft, chewy texture, and the way they make my kitchen smell while they’re baking in the oven (divine).
So, if you’re looking for a fantastic peanut butter cookie recipe, please look no further because you have found the best.
More Recipes to Try:
Best Ever Big Peanut Butter Cookies
Ingredients
- 8 Tbsp unsalted butter softened
- ½ cup vegetable shortening
- 1 cup creamy peanut butter
- 1 ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs + 1 egg yolk
- 2 Tbsp heavy cream
- 3 cups all-purpose flour
- 1 ½ tsp baking soda
- ¾ tsp salt
Dipping materials
- 2 cups milk chocolate chips
- 1 cup toffee bits I used Heath Bar bits
Instructions
- In KitchenAid (or with electric handheld mixer) on medium speed, cream together butter and shortening.
- Add Peanut Butter and sugars and vanilla and beat on medium-high speed until creamy and well combined, about 1-2 minutes (scrape down sides of bowl with rubber spatula if necessary).
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Stir in heavy cream.
- In separate, medium-sized bowl combine flour, baking soda and salt.
- With mixer on low-medium speed, gradually add flour mixture to peanut butter mixture, pausing occasionally to scrape down sides of bowl to ensure all ingredients are well combined.
- Cover and refrigerate at least one hour.
- Preheat oven to 375F.
- Using ice cream scoop or ¼-cup-sized measuring cup, scoop large balls of dough onto parchment paper-lined cookie sheet.
- Press down on dough to flatten slightly with fingers or with bottom of a clean glass (cookies will spread more when baking, only flatten to about half their scooped height).
- Bake on 375F for 13 minutes.
- Allow to cool on cookie sheet for 5 minutes before transferring to wire rack to cool completely.
- Once cookies are cooled completely, melt chocolate chips in microwave-safe bowl on 15 second increments, pausing every 15 seconds to stir.
- Hold cookie over bowl of chocolate and, using a spoon, spoon chocolate over half of cookie (this is a much cleaner tactic than actually dipping the cookies in the milk chocolate).
- Return to rack and immediately sprinkle with heath bar bits. Repeat with each cookie.
- Allow chocolate to harden before eating.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Jerrie
I made this recipe yesterday, best peanut butter cookie recipe! I baked the cookie for only 7 to 8 minutes. They baked so soft . I tried to bake your time , they came out hard. I will use this recipe all the time ! Great recipe
Emily @ Sugar Spun Run
We’re so happy you love the cookies, Jerrie! Give our BEST Peanut Butter Cookies a try too–they’re softer than these cookies 😊 Enjoy!
Kimberlee Simpson
If you were to choose between your two peanut butter cookies which one would you suggest for a wedding shower? I will be adding Reeses minis per their request. Wanna make sure the cookie is not so soft that it won’t hold up. Thx
Sam
Hi Kimberlee! I would suggest using my Peanut Butter Chocolate Chip Cookies and substituting the Reese’s for the chocolate chips. 🙂
Jessica Ann Seymour
Do you think this one will freeze well?
Sugar Spun Run
Hi, Jessica! Yes, they will freeze well. 🙂
Tina
How long can they be frozen and how to unthaw?
Sam
The dough will last several months in the freezer and you can simply bake the dough balls from frozen. They will need an extra minute or two in the oven. 🙂
Amy
Oh no! I have the dough chilling in the fridge and just remembered that I forgot the heavy cream. Should I try to mix it in before baking?
Sam
Hi Amy! At this point it’s probably too late to stir in the cream. I would just try to bake them without it. They should still turn out for you. 🙂
KAY PICKERING
OH SAM, SINCE I FOUND YOUR WEBSITE I AM 3 POUNDS HEAVIER !!! THE PEANUT BUTTER COOKIES DIPPED WITH CHOCOLATE AND HEATH CHIPS WERE A BIG HIT!! I LET MY 13 YEAR OLD GRANDAUGHTER MAKE THE FIRST BATCH, WE MADE A TOTAL OF 4 BATCHES. BROUGHT THEM DOWN TO MY HUSBAND’S FIRE STATION—SHOULD I SAY MORE? THANK YOU…
Sam
4 batches!?! That’s impressive!! I am so happy you and your family are enjoying the recipes, Kay!!!
Janet
So super good! Perfect recipe when followed exactly! These were a hit at a bake sale and amongst my family!
Sam
I am so glad everyone enjoyed them, Janet. 🙂