Giant Chocolate Chip Peanut Butter Cookie

5 from 1 vote

Giant Chocolate Chip Peanut Butter Cookie

One giant cookie that is loaded with peanut butter flavour, and studded with chocolate chips. Perfect for when you don't want to make a whole batch!

Prep Time10

Cook Time20

Total Time30

Course: Cookies

Keyword: chocolate chip cookie, cookies, peanut butter

Servings: giant cookie

Calories: 861kcal

Author: Marsha

Ingredients

2 tablespoons (30g) unsalted butter melted
2 tablespoons (20g) caster/granulated sugar
2 tablespoons (20g) light brown sugar
2 tablespoons beaten egg*
2 tablespoons (32g) smooth peanut butter
½ teaspoon vanilla extract
¼ cup + 3 tablespoons (55g) plain/all-purpose flour**
¼ teaspoon cornflour/cornstarch
¼ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
¼ cup (45g) chocolate chips plus extra for topping

Instructions

Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
Whisk together the butter, and sugars until combined. Add the egg, peanut butter, and vanilla, and mix until combined.
Add the flour (start with 1/4 cup (31g), cornflour, baking powder, baking soda, and salt, and mix until just combined. Start adding 1 tablespoon of flour at a time, combining after each one, until the dough is not longer runny (I needed 2 and 1/2 tablespoons). Fold in the chocolate chips.
Drop the dough onto the prepared baking tray. Make sure the dough is tall and not too flat. Place a few more chocolate chips on top, then bake for 17 - 20 minutes until golden brown around the edges.
The centre will still be a little under-baked, but it's fine, it will firm up as it cools. Leave to cool on the tray until it is firm enough to be moved to a wire rack or plate.

Video

Notes

*In a small bowl, or mug, beat a large egg well. Spoon 2 tablespoons of the beaten egg into the cookie mixture.

**To avoid a big cakey cookie, when folding in the flour, start off with 1/4 cup (31g), then start adding 1 tablespoon of flour at a time, combining after each one, until the dough is not longer runny, but is a very sticky dough. I needed 2 and 1/2 extra tablespoons, but you may need more or less.

Nutrition