Giant Peanut Butter Blossoms Cookies


Makes 26-28 cookies


3 1/2 cups (455 g) all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons kosher salt

1 cup (225 g) unsalted butter, room temperature

1 cup (256 g) creamy peanut butter, room temperature

1 cup (200 g) packed light brown sugar

1 cup (200 g) plus 6 tablespoons (75 g) granulated sugar, divided

2 large eggs, room temperature

2 teaspoons pure vanilla extract

7 (1.55-ounce) milk chocolate bars (preferably Hershey’s), halved

Chopped peanuts, for garnish


Optional Peanut Coating:

1 large egg beaten with 1 tablespoon water

2 1/2 to 3 cups chopped salted roasted peanuts

Flaky sea salt

  1. Arrange the oven racks in the upper and lower thirds and preheat the oven to 375°F. Line two sheet pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and 1 cup granulated sugar until creamy, 1 to 2 minutes.
  4. Add the eggs one at a time, mixing until incorporated, then mix in the vanilla.
  5. Reduce the speed to low, add the dry ingredients, and mix until just combined.
  6. Scoop heaping 1/4-cup portions of dough (about 100 grams each).
  7. Standard coating: Roll each dough ball in the remaining 6 tablespoons granulated sugar and place on the prepared baking sheets spaced 2 inches apart. Do not flatten.
    Optional peanut coating: Dip each dough ball into the beaten egg mixture, then roll and press into the chopped salted peanuts so they adhere well.
  8. Bake for 6 minutes, then rotate the pans and switch the oven racks. Continue baking for another 6 minutes or until the edges are lightly browned.
  9. Remove the pans from the oven. Press a half chocolate bar firmly into the center of each cookie so the edges crack. Return the cookies to the oven for 2 more minutes.
  10. If using the standard version, sprinkle chopped peanuts over the warm chocolate centers. If using the peanut-coated version, the peanuts will already be toasted; add flaky salt if desired.
  11. Cool the cookies on the pans for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
  12. Store cooled cookies in an airtight container at room temperature for up to 4 days.

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