Best Giant Peanut Butter Cookies Recipes

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GIANT PEANUT BUTTER COOKIES



Giant Peanut Butter Cookies image

My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.

Provided by SharleneW

Categories     Dessert

Time 24m

Yield 10 three inch cookies

Number Of Ingredients 10

1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 375°.
  • In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
  • Lightly spoon flour into measuring cup and level off.
  • Add flour, baking powder, baking soda and salt; mix well.
  • If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
  • Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
  • Bake at 375° for 13-16 minutes.
  • Remove from cookie sheet and cool completely on wire rack.

GIANT PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES



Giant Peanut Butter Oatmeal Chocolate Chip Cookies image

When you just gotta have it all! These scrumptious cookies have a hint of every great flavor! Make the kids say the name of these cookies 3 times fast before they get one!

Provided by SharleneW

Categories     Drop Cookies

Time 42m

Yield 30 serving(s)

Number Of Ingredients 13

1 cup granulated sugar
1 cup golden brown sugar, firmly packed
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 (12 ounce) package chocolate chips
1 cup dry-roasted unsalted peanuts, chopped

Steps:

  • Preheat oven to 350°F.
  • Grease 2 baking sheets.
  • In large mixing bowl with electric mixer, mix granulated sugar, brown sugar, peanut butter and butter until creamy (about 1 minute).
  • Mix in eggs and vanilla.
  • In a medium bowl, stir together flour, cocoa powder, baking powder and salt.
  • Gradually add to batter, mixing on low speed until blended.
  • Mix in oats, then chocolate chips and peanuts.
  • Drop 2 heaping tablespoons of batter onto prepared baking sheets about 3 inches apart.
  • Flatten slightly into cookies about 2 1/2 inches across and 1/2 inch thick.
  • Bake for 12 to 14 minutes or until tops are barely set when lightly pressed and color is golden.
  • They will feel underdone but will firm up as they cool.
  • Let stand 5 minutes and remove to racks to cool completely.

Nutrition Facts : Calories 239.7, Fat 12.8, SaturatedFat 5.2, Cholesterol 22.2, Sodium 101.5, Carbohydrate 29.5, Fiber 2.2, Sugar 18.4, Protein 5.1

GIANT CHEWY PEANUT BUTTER COOKIES



Giant Chewy Peanut Butter Cookies image

Make and share this Giant Chewy Peanut Butter Cookies recipe from Food.com.

Provided by Wildflour

Categories     Dessert

Time 32m

Yield 24 cookies

Number Of Ingredients 10

1 cup unsalted butter, melted and cooled
1 cup sugar
1 cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla
1 cup crunchy peanut butter
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted dry roasted peanuts, coarsely chopped

Steps:

  • In large bowl, whisk melted butter and both sugars.
  • Whisk in eggs and vanilla til blended.
  • Stir in peanut butter.
  • In smaller bowl, whisk flour, baking powder and salt.
  • Stir into butter mixture.
  • Stir in peanuts.
  • With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
  • Place on parchment lined cookie sheets 2" apart.
  • Flatten gently into 3" rounds.
  • Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
  • Slide parchment paper onto wire rack to cool.
  • Make criss-cross fork indentations on top of cookies for a more traditional look.

GIANT PEANUT BUTTER CUP COOKIES



Giant Peanut Butter Cup Cookies image

I found this cookie recipe in First magazine many years ago. It is an excellent soft cookie. These large cookies are perfect for bake sales. If you make smaller cookies (1/8 cup dough per cookie), shorten baking time. This dough also makes an excellent plain cookie--without the peanut butter cup.

Provided by SharleneW

Categories     Drop Cookies

Time 25m

Yield 16 large cookies

Number Of Ingredients 8

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla
2 eggs
32 peanut butter cups (Reese's)

Steps:

  • Preheat oven to 325°.
  • Combine flour, soda and salt.
  • In mixer, beat the butter and sugar until creamy.
  • Beat in vanilla and egg.
  • Stir in flour mixture.
  • Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies) Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit.
  • Bake until cookies are golden brown, about 15 minutes.
  • (The centers will still be a bit pale and soft).
  • Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.

Nutrition Facts : Calories 704.4, Fat 39.7, SaturatedFat 17.2, Cholesterol 59.1, Sodium 583.3, Carbohydrate 80.6, Fiber 3.7, Sugar 61.3, Protein 11.7

OATS AND PEANUT BUTTER GIANT COOKIES



Oats and Peanut Butter Giant Cookies image

Make and share this Oats and Peanut Butter Giant Cookies recipe from Food.com.

Provided by Boomette

Categories     Drop Cookies

Time 50m

Yield 26 cookies

Number Of Ingredients 11

1 cup peanut butter
1/2 cup butter
1 1/2 cups brown sugar, packed
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
2 teaspoons vanilla
4 cups rolled oats
3/4 cup peanuts or 3/4 cup pecans, chopped
1 1/2 cups miniature M&M baking bits

Steps:

  • In a bowl, with an electric mixer, beat peanut butter and butter. Add brown sugar, sugar, baking powder, baking soda and mix until creamy and homogeneous. Add eggs and vanilla while beating. Add oats, peanuts and M & M chocolate. Mix with a wooden spoon.
  • Let drop dough, 1/4 cup at a time, on an ungreased baking sheet, leaving room of 4 inch between cookies.
  • Cook in a preheated oven of 350 F for 15 minutes or until the sides of cookies are lightly golden.
  • Put baking sheets on racks and let cool for 2 minutes. Removed the cookies and let cool completely on a rack.

GIANT PEANUT BUTTER CUP COOKIES



Giant Peanut Butter Cup Cookies image

Tried this out today for a pool party and the cookies were gone in a flash! Be warned: Cookies are much larger than they appear in the picture!! Super easy to make! And who doesn't love chocolate and peanut butter? Receipe from a book called "The Cookie Bible."

Provided by Traci Coleman

Categories     Cookies

Time 2h

Number Of Ingredients 8

1 c butter, softened
1 1/2 c sugar
2/3 c crunchy or creamy peanut butter
2 eggs
1 tsp vanilla extract
2 1/2 c all purpose flour
1 tsp baking soda
32 reese's miniature peanut butter cups, cut into fourths

Steps:

  • 1. Heat oven to 350.
  • 2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour and baking soda. Add to the butter mixture and blend well. Drop dough by level 1/4 cup measurement onto ungreased cookie sheets, three cookies per sheet.
  • 3. Push dough slightly flat and push about 7-8 pieces of peanut butter cup into each cookie.
  • 4. Bake 15-17 minutes or until light golden brown around edges. Centers will be pale and slightly soft. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

GIANT PEANUT BUTTER CUP COOKIES



Giant Peanut Butter Cup Cookies image

Make and share this Giant Peanut Butter Cup Cookies recipe from Food.com.

Provided by Nikki Kate

Categories     Drop Cookies

Time 15m

Yield 9 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, softened
3/4 cup granulated sugar
1/3 cup creamy peanut butter or 1/3 cup crunchy peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
16 peanut butter cup miniatures, cut into fourths

Steps:

  • Heat oven to 350 degrees F.
  • Beat butter, sugar and peanut butter in medium bowl until creamy.
  • Add egg and vanilla; beat well.
  • Stir together flour, baking soda and salt; add to butter mixture, blending well.
  • Drop dough by level 1/4 cup measurements onto ungreased cookie sheets, 3 cookies per sheet.
  • Cookies will spread while baking.
  • Push about 7 pieces of peanut butter cup into each cookies, flattening cookie slightly.
  • Bake 15 to 17 minutes or until ligh golden brown around the edges.
  • Centers will be pale and slightly soft.
  • Cool 1 minute on cookie sheet.
  • Remove to wire rack; cool completely.

Nutrition Facts : Calories 1198.6, Fat 70, SaturatedFat 26.7, Cholesterol 61.3, Sodium 817.3, Carbohydrate 130.3, Fiber 7.4, Sugar 101.5, Protein 23.2

PEANUT BUTTER SNICKERS GIANT COOKIES



Peanut Butter Snickers Giant Cookies image

Make and share this Peanut Butter Snickers Giant Cookies recipe from Food.com.

Provided by texasjj

Categories     Dessert

Time 24m

Yield 10 cookies

Number Of Ingredients 12

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup margarine or 1/4 cup butter, softened
1/4 cup Butter Flavor Crisco
1/2 cup peanut butter
1 teaspoon vanilla
1 large egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 small Snickers candy bars

Steps:

  • Heat oven to 375°.
  • In large bowl, combine sugar, brown sugar, butter, shortening and peanut butter; beat until creamy.
  • Add vanilla and egg. Beat well.
  • In another bowl mix flour, baking powder, baking soda and salt.
  • Add flour mixture to peanut butter mixture and mix together well.
  • Shape 1/3 cup of dough around each candy bar, making sure that bar is completely covered.
  • Bake for 13-16 minutes or until golden brown.
  • Cool 10 minutes.
  • Remove from cookie sheets. Cool completely.

Nutrition Facts : Calories 393.4, Fat 20.4, SaturatedFat 5.9, Cholesterol 23.4, Sodium 298.2, Carbohydrate 47, Fiber 1.6, Sugar 29.5, Protein 7

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