These cookies have become a favorite in our house. My son asked me to make jumbo cookies after a neighbor made jumbo chocolate chip cookies for him for shoveling her driveway. I have always made cookies, just the regular size instead of jumbo. One time I made them jumbo and now I am on a jumbo cookie kick.
I learned a great tip from a recipe on Sally’s Baking Addiction that adding cornstarch to the cookie batter makes the cookie softer and thicker. After trying that recipe, I added the cornstarch into this recipe. The results were great. These cookies are so soft and thick…and delicious of course!
These are very easy to make. When I make cookies, I really like to chill the dough. Why?…for a couple of reasons. Sometimes it is easier to make the dough (and clean up the mess!) early in the morning while I have time to myself. Then later in the day it is fun to bake the cookies with my kids and not have the clean-up that goes along with making cookie dough. (I can be a little messy) Chilling the dough makes it firmer and the dough does not spread as much. Also the chilled dough will make a thicker cookie. I take the dough out while my oven is preheating and that seems to be just enough time for the dough to soften up a little, about 10-15 minutes. I would suggest chilling the dough for at least 3 hours or overnight. Trust me, it really does make a difference when chilling the dough.
When making the jumbo cookies, I use my OXO Good Grips Large Cookie Scoop. It measures ¼ cup of cookie dough in each scoop. My son who could eat several of these and not gain a pound always tries to sweet talk me into more than one at a time. So my answer is normally no, since one of these cookies is equal to three average sized cookies… but of course, once in a while I do give in. Because they are so yummy!
I took this photo of the sugar and peanut butter because I saw a smiley face in the peanut butter. I did not put that in there…really. My food smiles back at me. :o)
Using the large cookie scoop, make a nice rounded cookie dough ball. If you do not have a cookie scoop like that, you could just use a ¼ cup measuring cup and then just roll the dough in your hands to make the cookie ball that way.
Place each scoop a couple of inches from each other. If you want, add a few chocolate chips onto each cookie so they look prettier. Bake at 350 degrees for 12-15 minutes. They are done when the edges are just slightly brown. Let them cool on the cookie sheet for about five minutes before transferring them to a cooling rack.
If you would rather make these cookies average size, just make the dough balls about one tablespoon in size. Place them about two inches apart on your cookie sheet that is lined with either a Artisan Silicone Baking Mat or parchment paper. Using the silicone mat or parchment paper helps keep from the dough from sticking and easy clean up. Who doesn’t want easy clean up, right? Bake them at 350 degrees for 10-12 minutes.
Once the cookies are cooled, pour a glass of milk, grab a cookie and enjoy!
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- ½ cup butter at room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1/3 cup creamy peanut butter
- 1 egg at room temperature
- 1 teaspoon vanilla
- 1¼ cup flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 package of peanut butter and chocolate chips
- (or 1 cup peanut butter chips and 1 cup chocolate chips)
- Extra chocolate chips to press on top if desired.
- In a large bowl, with a stand mixer or hand held mixer, beat the butter, sugars, and peanut butter until mixture is smooth and creamy.
- Beat in the egg and vanilla.
- In a separate bowl, combine the flour, baking soda, salt and cornstarch.
- Slowly mix the dry ingredients into the wet ingredients until completely combined.
- Add in the chocolate and peanut butter chips until just mixed in.
- Chill the dough for 3 hours or overnight.
- Preheat oven to 350 degrees.
- Let the dough sit at room temperature while the oven preheats.
- Make dough balls about 1/4 cup in size using a either a 1/4 cup cookie scoop or a 1/4 cup measuring scoop. Place dough balls about two inches apart on a cookie sheet lined with either silicone liner or parchment paper.
- Press additional chocolate chips onto the top of cookie dough if desired.
- Bake at 350 degrees for 12-15 minutes, until slightly browned edges.
- Cool on cookie sheet for 5 minutes before placing on wire rack to cool completely.
- To make these cookies smaller, make dough balls about one tablespoon in size. Bake them at 350 degrees for 10-12 minutes.