These Bakery-Style Jumbo Peanut Butter Chip Chocolate Cookies are huge, fudgy chocolate cookies loaded with chocolate chunks and peanut butter chips. They also happen to be gluten-free! Be sure to enjoy them while they’re warm and gooey, with a tall glass of ice cold milk!
Why you’ll love this recipe:
- Giant Cookies – Each cookie dough ball weighs 6 ounces! This is a chocolate cookie lover’s dream.
- Fudgy Texture – These cookies are almost like a brownie cookie – they’re crinkly on the outside like the top of a brownie, and are super fudgy and rich on the inside.
- Peanut Butter Chips – Ok, who knew peanut butter chips were so darn tasty?! They are incredibly delicious paired with the chocolate in these cookies.
- Almond Flour – This is the gluten-free flour that I use in these cookies. You would never know that they’re gluten-free!
- Butter – I prefer salted butter, but you can use unsalted if that’s your preference.
- Peanut Butter Chips – Peanut Butter Chips add the perfect hit of peanut butter flavor throughout the cookies.
- Flaky Sea Salt – I love using this on really rich chocolate cookies to give the sweetness some contrast. It’s absolutely delicious, but it’s certainly an optional ingredient.
- Butter – You can sub a non-dairy butter, like Country Crock’s plant-based butter sticks, if needed.
- All-purpose flour – You can swap all purpose flour in for the almond flour in the same amount, if you don’t want to make these gluten-free.
- Chocolate Chunks – Use whatever type you love, whether it’s milk, semi sweet, dark, or a mix of all these.
How to Make this Recipe Step-by-Step:
Step 1: These cookies start off with melted chocolate, chocolate chips, and butter. Look how rich that is!
Step 2: Next, mix in the sugar and eggs and beat on high speed for 4 minutes.
Step 3: Add the vanilla, then mix in the almond flour, cocoa powder, and salt. Mix in the chocolate chunks and peanut butter chips.
Step 4: The batter will be very wet for a cookie dough, but it will set up as it chills. See below photo on the left for what the dough will look like before it’s chilled.
Step 5: Chill the dough for about 1 hour, to get it to a scoop-able consistency. Then, scoop dough into 7, 6-ounce balls. Chill the dough balls for at least 2 more hours or up to 2 days.
Step 5: Press extra chocolate chunks and peanut butter chips onto the cookie dough balls before baking. Bake just as directed in the recipe below for fudgy chocolate cookie perfection! (I placed all these cookies on one sheet after they were baked – only 3 can bake on a cookie sheet at once).
Expert Success Tips:
- Beat the Mixture for 4 Minutes – This will help give the cookies the structure they need, and helps give them the shiny, crinkly top, similar to brownies. Be sure to mix for the full amount of time!
- Chill the Dough- Don’t skip this step. The cookies will absolutely not turn out unless you chill the dough balls for at least 3 hours.
- Chocolate Chips – You can sub regular chocolate chips in for the peanut butter if you have a nut allergy.
- Gluten-Free vs. Traditional – These cookies are made gluten-free by using almond flour. You can sub in all-purpose flour if you have no need to make these gluten-free.
Serving + Storing this Recipe:
These cookies are amazing straight out of the oven. Let them cool for a bit before digging in, so they have a chance to set up a bit more. The cookies are good for 4-5 days, stored in an airtight container. Reheat them gently in the oven or microwave for that fresh-baked perfection every time!
More Cookie Recipes To Try:
- Bakery-Style Jumbo Monster Cookies – Thick, soft cookies loaded with oats, m&ms, peanut butter, and chocolate chips.
- Peanut Butter & Jelly Thumbprint Cookies – Your childhood favorite, in the perfect package of a delicious cookie!
- Funfetti Cake Batter Cookies – Soft, chewy, and full of white chocolate chips and bright, colorful sprinkles.
- Lemon Blueberry Thumbprint Cookies – Lemon sugar cookie dough is rolled in lemon sugar and filled with blueberry jam.
Did you make this recipe? Snap a photo and leave a comment!
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Bakery-Style Peanut Butter Chip Chocolate Cookies (gluten-free!)
- 2 cups semi-sweet chocolate chips
- 4 ounces bittersweet chocolate, chopped
- 6 tbsp salted butter
- 1/2 cup + 1 tbsp granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp almond flour Can sub AP flour
- 2 tbsp cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 ounces chopped chocolate or chocolate chunks
- flaky sea salt, for topping
- 2 cups peanut butter chips
- Make the Cookie Dough: Add the semi sweet chocolate chips, bittersweet chocolates, and butter to a large microwave safe bowl and microwave in 30 second intervals, stirring between each, until fully melted and smooth. The mixture will be super thick! Let cool for a few minutes. Add the eggs and sugar, and mix with an electric mixer on high speed for 4 minutes. This will give the cookies the structure they need, and a nice crinkly top. Add the vanilla and give a quick mix. Add the flour, cocoa, baking soda, and salt and mix until everything is combined. It will seem too wet to be cookie dough here, and that's just right. Stir in the peanut butter chips and chocolate chunks.
- Chill the Dough & Shape Balls: Cover the bowl with a clean kitchen towel and chill for 30 minutes in the freezer or 1 hour in the fridge. The dough will now be stiff enough to scoop into balls. Form seven, 6-ounce (170 g) balls of dough. Press extra peanut butter chips and chocolate chunks onto the tops of the dough balls.Place the balls into an airtight container or onto a lined baking sheet covered with the towel and chill for 2 more hours in the fridge (for a total of 3 hours), or up to 2 days in the fridge.
- Bake: Preheat oven to 325° F. Line a couple of baking sheets with parchment paper or a silicone baking mat. Bake 3 cookies per cookie sheet. Bake for 14-16 minutes. The edges will appear and feel just set. Let cool about 20-30 minutes before digging in.
- Serve + Store: These are best while warm & gooey, with a sprinkle of flaky sea salt and a cold glass of milk! Store leftovers in an airtight container at room temp for about a week. Re-warm cookies gently in the oven or microwave to regain that gooey-ness.
- Freezing the Dough: The cookie dough can be frozen in an airtight container for up to 2 months. Let dough balls thaw in the fridge overnight before baking as usual.
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