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Giant peanut butter choc-chip cookie

Name: Giant peanut butter choc-chip cookie
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: Serves 1-2
Ingredients: 30g unsalted butter, softened; 50g soft light brown sugar; 30g crunchy salted peanut butter; 1 medium egg yolk; 40g plain flour, plus extra to dust; ⅛ tsp bicarbonate of soda; 20g milk, dark or white chocolate, broken into chips

By: Pollyanna Coupland
Food producer, delicious.

Published: 22 Apr 25
Updated: 22 Apr 25

This giant cookie is a speedy sweet sensation that’ll fill your kitchen with that freshly baked aroma. Here’s what makes it a deliciously easy Easter bake…

Use Easter chocs: The simple recipe works with milk, dark or white chocolate, so you can use up any ‘spare’ Easter eggs you have to hand. Roughly chop it into chips to make just 20g of choc go a long way.
Make ahead: The cookie dough freezes well – shape it into a disc, wrap in baking paper and put in the freezer. Defrost before baking.
Flexible recipe: Try swapping half the flour for cocoa powder for extra chocolate, try with other nut butters or add peppermint essence or rosewater.

Browse more brilliant Easter baking recipes.

Easy
April 2025

Test kitchen approved

Serves 1-2
Prep time 10 min, plus 15 min chilling. Cooking time 13 min

This giant cookie is a speedy sweet sensation that’ll fill your kitchen with that freshly baked aroma. Here’s what makes it a deliciously easy Easter bake…

Use Easter chocs: The simple recipe works with milk, dark or white chocolate, so you can use up any ‘spare’ Easter eggs you have to hand. Roughly chop it into chips to make just 20g of choc go a long way.
Make ahead: The cookie dough freezes well – shape it into a disc, wrap in baking paper and put in the freezer. Defrost before baking.
Flexible recipe: Try swapping half the flour for cocoa powder for extra chocolate, try with other nut butters or add peppermint essence or rosewater.

Browse more brilliant Easter baking recipes.

Nutrition: Per serving (for 2)

Calories: 461kcals
Fat: 27g (12g saturated)
Protein: 8.5g
Carbohydrates: 46g (31g sugars)
Fibre: 2.1g
Salt: 0.3g

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Ingredients

30g unsalted butter, softened
50g soft light brown sugar
30g crunchy salted peanut butter
1 medium egg yolk
40g plain flour, plus extra to dust
⅛ tsp bicarbonate of soda
20g milk, dark or white chocolate, broken into chips

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Method

Using a wooden spoon, beat the butter and sugar together until pale and smooth, then beat in the peanut butter, followed by the egg yolk. Mix in the flour and bicarb until combined, then stir in half the chocolate pieces.
Shape into a flat disc, roughly 2.5cm thick and 10cm wide, then press the remaining chocolate pieces on top. Chill in the fridge for 15 minutes. Meanwhile, heat the oven to 180ºC/160ºC fan/gas 4 and line a baking tray with baking paper.
Bake for 12-13 minutes. The cookie will have flattened and expanded and be just getting darker brown around the edges. Sprinkle with a pinch of salt flakes, then leave to cool before eating (if you can wait that long).