Giant Peanut Butter Blossoms

  • 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 at room temperature
  • 1 cup (256 g) creamy peanut butter at 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 at room temperature
  • 2 teaspoons pure vanilla extract,
  • 7 - 1.55-ounce milk chocolate bars preferably Hershey’s halved
  • Chopped peanuts for garnish

Arrange the oven racks in the upper and lower thirds and preheat the oven to 375°F. Line two sheet pans with parchment paper and set them aside. 

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and 1 cup of the granulated sugar until creamy, about 1 to 2 minutes. 

Add the eggs one at a time, mixing until incorporated, then mix in the vanilla. Reduce the speed to low, add the dry ingredients, and mix until just combined.


Pour the remaining 6 tablespoons (75 g) granulated sugar into a shallow dish. Scoop heaping 1/4-cup portions of dough—about 100 grams each—roll them in the sugar to coat, and arrange them on the prepared baking sheets spaced 2 inches apart, up to six dough balls per sheet without flattening them. 

Bake for 6 minutes, then switch the racks and rotate the pans 180 degrees. Continue baking until the edges are lightly browned, checking after another 6 minutes. Remove the pans from the oven and press a chocolate bar half firmly into the center of each cookie so the edges crack. Return the cookies to the oven for an additional 2 minutes.

Sprinkle chopped peanuts over the warm chocolate. Allow the cookies to cool on the pans for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store the cooled cookies in an airtight container at room temperature for up to 4 days.


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