Texas Size Peanut Butter Cookies - Large Soft Batch Recipe
Oversized peanut butter cookies with a perfect soft-chewy texture and rich nutty flavor. These bakery-style treats use both brown and white sugar for depth, plus a full half-cup of peanut butter for intense flavor. The dough chills before baking to prevent excessive spreading, resulting in thick cookies that stay tender inside with slightly crisp edges. Perfect for sharing at gatherings or satisfying serious cookie cravings.
Ingredients
- ½ cup brown sugar, firmly packed
- ½ cup granulated sugar
- ½ cup butter, softened, unsalted
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 ¼ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- 1
Combine sugars, butter, peanut butter, vanilla and egg in large bowl and beat well
- 2
Stir together flour, baking powder, baking soda and salt
- 3
Add dry ingredients to wet mixture and mix well
- 4
Chill dough for at least one hour
- 5
Scoop dough using 1/4 cup measure and shape into balls
- 6
Press down slightly and place on ungreased or parchment lined cookie sheet spacing 4 inches apart
- 7
Bake in preheated oven for 13-16 minutes
- 8
Remove from cookie sheet and cool completely on wire rack
Tips
Weigh flour for best results rather than measuring by volume to ensure consistent texture
Chill dough at least one hour to prevent cookies from spreading too much during baking
Space cookies 4 inches apart as they spread significantly due to their large size
Good to Know
Store in airtight container at room temperature up to 1 week
Dough can be made up to 3 days ahead and refrigerated, or frozen up to 3 months
Serve at room temperature with milk or coffee
Common Mistakes
Measure flour by weight to avoid dense cookies
Don't skip chilling time to prevent flat cookies
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may affect texture slightly
FAQ
Can I freeze the baked cookies?
Yes, baked cookies freeze well for up to 3 months in airtight containers. Thaw at room temperature before serving.
What if my dough is too sticky to handle?
Chill the dough longer, up to 2-3 hours. You can also lightly flour your hands when shaping the balls.
How long do these cookies stay fresh?
Store in airtight container at room temperature for up to 1 week. They maintain their soft texture best in sealed containers.