Why does it seem that Giant Cookies only come around for birthdays? For me, theres nothing quite like a giant cookie with a moist crumbly center, one that you can cut into pie slices and still feel good telling yourself you didn’t eat a full cookie. Well, thats my logic at least, and the reason I decided to make two giant free form peanut butter cookies. Not cake sized or anything but two cookies about the size of my hand (although if you were looking to make a giant peanut butter cookie cake this recipe doubled would probably make a yummy cookie cake).
As many people know peanut butter is my favorite food and there are not many times I have excess peanut butter just lying around. But since I did, I figured I would use up some overly salted natural peanut butter that I’ve been avoiding, and satisfy my long over due peanut butter craving as a result of four months in Spain where sugary “captain mani” seems to be a monopoly.
This peanut butter recipe is so moist and flavor full and the perfect peanut butter cookie base for any of your baking needs.
Recipe from here
makes one large cookie (I doubled it to make 2)
- 2 Tablespoons unsalted butter, softened
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar, packed
- 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tbsp. 1 whole egg if double recipe)
- 1/2 teaspoon vanilla extract
- 2 Tablespoons peanut butter (i used natural peanut butter)
- 6 Tablespoons all-purpose flour
- 2 Tablespoons old-fashioned rolled oats (or quick oats)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Toppings of choice (optional): chocolate chips, peanut butter chips, m and ms, Reese’s pieces.. Etc.
(I used peanut butter M and Ms in one and left one plain.)
Preheat oven to 325F degrees. Spray baking sheet with nonstick spray or line with a silicone baking mat. Set aside.
In a large mixing bowl, whisk the butter and sugars until creamed. Add egg and vanilla mixing until well combined. Stir in peanut butter then add flour, oats, baking soda and salt. Fold in toppings, if using, until combined. With a large spoon, scoop into a ball onto prepared baking sheet. The dough will be sticky. Make sure the cookie dough ball is tall and round.*(I did not press the cookie dough down and it did not seem to flatten so about 5 minutes in I pressed the cookie multiple times to flatten it with a fork like your would with a normal peanut butter cookie).
Bake for about 20 minutes, until edges are lightly browned. The center may appear undone, but it will set as the cookie cools. Let cool ON the baking sheet for 10-20 minutes.