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Best Ever Big Peanut Butter Cookies

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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

Best ever Peanut Butter Cookies-- Giant, soft peanut butter cookies dipped in milk chocolate and sprinkled with toffee bits!

Definition: Best
adjective: best
  1. 1.
    of the most excellent, effective, or desirable type or quality.

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.

Best ever Peanut Butter Cookies-- Giant, soft peanut butter cookies dipped in milk chocolate and sprinkled with toffee bits!

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).

Best ever Peanut Butter Cookies-- Giant, soft peanut butter cookies dipped in milk chocolate and sprinkled with toffee bits! Best ever Peanut Butter Cookies-- Giant, soft peanut butter cookies dipped in milk chocolate and sprinkled with toffee bits!

 

So, if you’re looking for a fantastic peanut butter cookie recipe, please look no further because you have found the best.

4.8 from 5 votes
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Best Ever Big Peanut Butter Cookies

Servings 20 large cookies

Ingredients

  • 8 Tbsp unsalted butter softened
  • 1/2 cup vegetable shortening
  • 1 cup creamy peanut butter
  • 1 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs + 1 egg yolk
  • 2 Tbsp heavy cream
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt

Dipping materials

  • 2 cups milk chocolate chips
  • 1 cup toffee bits I used Heath Bar bits

Instructions

  1. In KitchenAid (or with electric handheld mixer) on medium speed, cream together butter and shortening.
  2. 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).
  3. Add eggs and egg yolk, one at a time, beating well after each addition.
  4. Stir in heavy cream.
  5. In separate, medium-sized bowl combine flour, baking soda and salt.
  6. 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.
  7. Cover and refrigerate at least one hour.
  8. Preheat oven to 375F.
  9. Using ice cream scoop or 1/4-cup-sized measuring cup, scoop large balls of dough onto parchment paper-lined cookie sheet.
  10. 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).
  11. Bake on 375F for 13 minutes.
  12. Allow to cool on cookie sheet for 5 minutes before transferring to wire rack to cool completely.
  13. Once cookies are cooled completely, melt chocolate chips in microwave-safe bowl on 15 second increments, pausing every 15 seconds to stir.
  14. 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).
  15. Return to rack and immediately sprinkle with heath bar bits. Repeat with each cookie.
  16. Allow chocolate to harden before eating.

Recipe Notes

It is important that the dough be well-chilled so that it does not spread too much when baking. If you are using the same cookie sheet for multiple sets of cookie dough, make sure the sheet has cooled completely before placing more cookie dough on it.

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Comments

  4. I believe you when you say these are the best because just from looking at these, I can tell! They look PERFECT! Seriously. And I loveee that you incorporated toffee bits – so yummy!! I have a question..what brand of peanut butter do you use? I find that when I use organic peanut butter (like the Trader Joe’s ones), it doesn’t work as well in peanut butter desserts (especially cookies) as the standard Jiffy or Skippy ones do. Maybe it’s because organic PB tends to be more water-y. I have yet to try Skippy’s “natural” peanut butter in a dessert, but I’m wondering if that may be a good compromise as it’s still all natural, but definitely doesn’t have that water-y consistency that the other natural PBs do. Thoughts?

    Reply

    • I’ve never used natural peanut butter in cooking specifically because of the fact that they are more watery and while it’s great that the ingredients are so natural and simple I fear it wouldn’t lend the finished product the same textures and consistency as the more processed versions I’m more familiar with. I think the recipe would have to be tweaked and played with a bit to get a good recipe with natural peanut butter (but I’m sure it could be done!). All that I use is just the generic brand, nothing special! And thank you so much for the kind words! 🙂

      Reply

  7. Like you, I take the word “best” very seriously, and these look like the real deal. I love that you added chocolate coating and toffee bits…I would have never thought of adding toffee to peanut butter, but it sounds amazing.

    Great recipe, Sam!!! I’m going to add these to my cookie arsenal for a heavy baking day.

    Reply

  8. I’m always on the look out for good peanut butter cookie recipes and am so often disappointed but I can just tell from your gorgeous photos that there is no way I’ll be disappointed by yours! They looks so chewy and soft. Also love the idea of sprinkling toffee on top – delicious. Have pinned this and shall be trying as soon as I get my hands on some peanut butter!

    Reply

    • Haha unless you have an allergy I really don’t see an excuse for not liking peanut butter! Thanks Kennedy! 🙂

      Reply

  18. YUUUUMMMMMMMM SAM!! OMG!! These definitely look like the best peanut butter cookies EVER! I’m completely mesmerised by them right now. They have made me sooooo hungry. I wish I could grab the lot of them out from my screen now and eat them all!!!

    Reply

  20. You know, I believe you, Sam. You look like a trustworthy person. And you dipped these in chocolate, so yeah. They’re the best!

    Reply

  22. Hi Sam!! I know whatcha mean, when you say “the best” you mean THE BEST. I’ll take your word for it 🙂 peanut butter cookies are one of my biggest weaknesses. Plus, you can’t go wrong with soft and crunchy together here!

    Reply

  23. These look great! I never had peanut butter cookies before, I rarely use peanut butter in a sweet form, but I am curious about this. I have seen several peanut butter cookies recipes lately but the adjective best might make the choice easier when it comes to actually baking some. 🙂 The peanut butter chocolate chip muffins also look amazing.

    Reply

  27. What I love most about cookies is the crackled parts plus the toffee. The cracks remind me of my childhood days when our mum use to visit us during lunch breaks and offer crackled cookies, they were so nice, and by the look of these, I can almost conclude they taste better with the toffee on top.

    Reply

    • What a great memory, Chella, thank you for sharing it! You definitely should try them with the toffee on top 🙂

      Reply

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