These Giant Jumbo Peanut Butter Cup Cookies are thick, soft-centered peanut butter cookies loaded with coarsely chopped Reese’s Peanut Butter Cups. Make about 2 dozen large cookies with softened butter, creamy peanut butter, two kinds of sugar, and a simple flour-based dough, then bake them at 350°F (175°C) for 12–15 minutes per batch.
Every bite combines rich peanut butter, buttery brown-sugar sweetness, and pockets of melted chocolate and peanut butter candy. The secret to their wonderfully tender texture is removing the cookies while the centers still look slightly soft, allowing them to finish setting on the baking sheet without becoming dry.
Jump to RecipeWhy You’ll Love This Recipe
These are not ordinary peanut butter cookies. Their jumbo size gives you a generous contrast between lightly crisp edges and thick, soft centers filled with melted chocolate and peanut butter candy.
The dough is easy to prepare with familiar pantry staples, yet the chopped peanut butter cups make the finished cookies look and taste bakery-worthy. Each cookie has enough candy scattered throughout to deliver chocolate-peanut-butter flavor in nearly every bite.
They are also wonderfully flexible in size. Use about 2 tablespoons of dough for large cookies, or portion closer to 1/4 cup when you want a truly jumbo bakery-style cookie. Just remember that larger cookies may need the longer end of the 12–15 minute baking range.
For another candy-inspired peanut butter treat, take a look at these chocolate peanut butter cups. They make a fun addition to a dessert spread alongside these cookies.
Ingredients You’ll Need
The foundation of this recipe is a rich mixture of softened unsalted butter and creamy peanut butter. Butter contributes tenderness and flavor, while peanut butter gives the cookies their unmistakable taste and satisfying richness.
- Butter: Use 1 cup of softened unsalted butter. It should be pliable enough to beat smoothly but not melted.
- Peanut butter: Creamy peanut butter creates an even dough and a soft, cohesive texture.
- Sugars: Granulated sugar helps with sweetness and edge texture, while packed light brown sugar adds moisture and a gentle caramel note.
- Eggs and vanilla: Two large eggs bind the dough, and vanilla rounds out the peanut butter flavor.
- Flour, baking soda, and salt: These provide structure, lift, and balance.
- Peanut butter cups: One 8-ounce package, coarsely chopped, supplies the chocolate and candy filling.
For the neatest chunks, chill the peanut butter cups before chopping them. Cold candy is less sticky and easier to cut into pieces that remain distinct in the dough.
If you enjoy rich peanut butter desserts, our peanut butter fudge is another excellent choice for a holiday platter or homemade gift box.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then line your baking sheets with parchment paper. Parchment helps prevent sticking and makes it easier to move the soft, warm cookies after baking.
Step 2: Add the softened butter, creamy peanut butter, granulated sugar, and packed light brown sugar to a large mixing bowl. Beat until the mixture looks light, creamy, and well blended, scraping down the sides of the bowl as needed.
Step 3: Beat in the eggs one at a time, allowing the first egg to blend in before adding the second. Mix in the vanilla extract, which adds a gentle aromatic note without competing with the peanut butter.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add the dry mixture gradually to the wet mixture, mixing only until no obvious streaks of flour remain so the cookies stay tender.
Step 5: Fold in the coarsely chopped peanut butter cups with a sturdy spatula. Work gently so the candy pieces stay in chunky pockets rather than getting crushed into the dough.
Step 6: Portion the dough into large balls, using approximately 2 tablespoons to 1/4 cup per cookie. Arrange the portions several inches apart on the parchment-lined sheets and flatten them slightly, since jumbo portions need room to spread.
Step 7: Bake for 12–15 minutes, watching the edges closely. The edges should be lightly browned while the centers still appear slightly soft; this is the visual cue that the cookies will remain tender after cooling.
Step 8: Leave the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack. If you reserved candy pieces, press them onto the warm tops right after baking for a striking candy-cup appearance.
Pro Tips for Soft, Jumbo Cookies
Room-temperature butter is important because it creams properly with the sugars. Melted butter can make the dough looser and encourage extra spreading, while cold butter may leave the mixture lumpy and difficult to combine.
Do not pack the flour into the measuring cup. Spoon it into the cup and level it, or use the listed 313-gram weight, because too much flour can make large cookies dense and dry.
If the dough feels too soft to scoop, chill it for about 30 minutes. Chilling is especially helpful in a warm kitchen and can reduce spreading, but it is optional when the dough portions easily.
Use parchment-lined sheets and avoid crowding the dough. Placing the portions several inches apart allows the cookies to spread without joining together during baking.
Most importantly, do not wait for the centers to look fully baked. They should still look a little soft when the cookies come out, because residual heat continues baking them during the five-minute rest on the sheet.
For a savory contrast after all that sweetness, you might enjoy our zucchini noodles with lemon caper butter as part of a light dinner before dessert.
Choosing the Right Cookie Size
The phrase “jumbo” can describe more than one portion size. A scoop of approximately 2 tablespoons makes a large cookie with a generous center, while a 1/4-cup portion creates the oversized bakery look suggested by the recipe name.
For smaller large cookies, begin checking at 12 minutes. Cookies made with about 1/4 cup of dough may need closer to 15 minutes, and some particularly thick versions can require slightly longer, but always judge doneness by lightly browned edges and soft-looking centers.
Keep the size consistent across each baking sheet so the cookies finish at the same time. If you bake different sizes together, remove the smaller ones first and continue baking the larger portions as needed.
Storage, Freezing, and Serving
Once completely cool, store the cookies in an airtight container at room temperature. Separating layers with parchment helps protect the chocolate candy pieces and keeps the cookies from sticking together.
These cookies are especially delicious when served slightly warm, when the chopped peanut butter cups are soft and fragrant. Warm individual cookies briefly and carefully, checking often so the chocolate does not become overly hot.
For longer storage, cool the cookies completely before packaging them well for the freezer. You can also freeze portioned dough, then bake it from chilled according to the same visual cues, allowing for a little extra baking time if needed.
If you are planning a larger meal, our Worcestershire butter roast beef makes a hearty main course that pairs well with a dessert table featuring these oversized cookies.
Common Questions
Can I use miniature peanut butter cups? Yes. Some versions use 12–18 miniature peanut butter cups instead of one chopped 8-ounce package. Chop them into smaller pieces and fold them in gently.
Can I use salted butter? Yes, but reduce or omit the added 1/2 teaspoon of salt. This keeps the overall flavor balanced.
Why did my cookies spread too much? The butter may have been too warm, the dough may have needed chilling, or the portions may have been placed too close together. Chill the dough for about 30 minutes and make sure the baking sheets are cool before adding the next batch.
Why are my cookies dry? Overbaking is the most common reason. Remove them when the edges are lightly browned and the centers still look slightly soft, then let them finish setting on the baking sheet.
For a different soft cookie texture, you can also compare this recipe with our cream cheese cookie recipe, another tender option for a varied cookie assortment.
Giant Jumbo Peanut Butter Cup Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the softened butter, creamy peanut butter, granulated sugar, and packed light brown sugar until light and creamy.
- Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the peanut butter mixture until just combined.
- Fold in the coarsely chopped peanut butter cups, reserving a few pieces for the tops if desired.
- Portion the dough into large balls, using approximately 2 tablespoons to 1/4 cup of dough per cookie. Place the dough several inches apart on the prepared baking sheets and flatten each ball slightly.
- Bake for 12–15 minutes, until the edges are lightly browned and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Press reserved candy pieces onto the warm tops immediately after baking if you want a more pronounced peanut butter cup finish.
Notes
Final Thoughts
Giant Jumbo Peanut Butter Cup Cookies deliver everything a peanut butter dessert should be: rich, chewy, chocolatey, and generously sized. The simple dough comes together quickly, while the chopped candy creates melty pockets that make every cookie feel special.
Remember the two keys to success: chill the dough if it is too soft, and take the cookies out while the centers still look slightly underdone. After five minutes on the baking sheet, they will be sturdy enough to transfer while keeping the soft texture that makes this recipe so irresistible.
Serve them with cold milk, coffee, or a scoop of vanilla ice cream. Whether you make 2-tablespoon portions or full 1/4-cup bakery-style cookies, this recipe is sure to become a favorite for parties, holidays, lunchbox treats, and relaxed weekend baking.