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    You are here: Home / Desserts / Cookies / Best Ever Big Peanut Butter Cookies

    Best Ever Big Peanut Butter Cookies

    June 29, 2015 Updated April 30, 2020 BySam 69 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    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

    big peanut butter cookies on cooling rack

    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
    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.

    chocolate dipped cookies on white plate

    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).

    cookies on cooling rack

    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:

    • Peanut Butter Pie
    • Chocolate Chip Cookies (The WORST!)
    • Oatmeal Cookies
    • Snickerdoodles
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    Treat yourself to a FREE E-BOOK!


    overhead of chocolate dipped cookies

    Best Ever Big Peanut Butter Cookies

    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.
    4.91 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    cool time: 5 minutes
    Total Time: 28 minutes
    Servings: 20 large cookies
    Calories: 475kcal
    Author: Sam Merritt

    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
    Prevent your screen from going dark

    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

    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.

    Nutrition

    Serving: 1cookie | Calories: 475kcal | Carbohydrates: 58g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 29mg | Sodium: 275mg | Potassium: 132mg | Fiber: 2g | Sugar: 41g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

     

    Previous Post: « Malted Cheesecake
    Next Post: Cheesecake Stuffed Dark Chocolate Cake »

    Reader Interactions

    Comments

    1. Jessica Ann Seymour

      June 26, 2020 at 8:46 pm

      Do you think this one will freeze well?

      Reply
      • Sugar Spun Run

        June 28, 2020 at 10:06 pm

        Hi, Jessica! Yes, they will freeze well. 🙂

        Reply
        • Tina

          April 07, 2021 at 6:05 am

          How long can they be frozen and how to unthaw?

        • Sam

          April 07, 2021 at 9:17 am

          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. 🙂

    2. Amy

      June 16, 2020 at 10:15 am

      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?

      Reply
      • Sam

        June 16, 2020 at 11:44 am

        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. 🙂

        Reply
    3. KAY PICKERING

      July 17, 2019 at 7:30 am

      5 stars
      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…

      Reply
      • Sam

        July 17, 2019 at 9:42 pm

        4 batches!?! That’s impressive!! I am so happy you and your family are enjoying the recipes, Kay!!!

        Reply
    4. Janet

      December 04, 2018 at 10:34 am

      5 stars
      So super good! Perfect recipe when followed exactly! These were a hit at a bake sale and amongst my family!

      Reply
      • Sam

        December 04, 2018 at 12:51 pm

        I am so glad everyone enjoyed them, Janet. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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