Jumbo Chocolate Chip Cookies
Indulge in these jumbo chocolate chip cookies featuring rich chocolate chunks, crunchy pecans, and a buttery peanut butter flavor—perfect for satisfying sweet cravings and sharing with friends.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 cup unsalted butter or margarine (at room temperature) ⓘ
- 2/3 cup smooth peanut butter ⓘ
- 1 cup granulated sugar ⓘ
- 1 cup packed light brown sugar ⓘ
- 2 eggs ⓘ
- 2 teaspoons vanilla ⓘ
- 1 (12 oz.) bag semi-sweet chocolate chunks or 1 (10 oz.) bag oversized semi-sweet chips ⓘ
- 1 1/4 cups coarsely chopped pecans ⓘ
Instructions
- Preheat oven to 325°F (163°C).
- Combine flour, baking soda, and salt in a bowl.
- Beat together the butter, peanut butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 3 minutes.
- Beat in the eggs and vanilla until blended.
- Stir in the flour mixture until blended and dough forms.
- Stir in the chocolate chunks or chips and chopped pecans.
- Using a 1/4-cup measure, drop dough by slightly rounded mounds onto large ungreased baking sheets, spacing the cookies about 2 inches apart.
- Bake in the 325°F oven for 15 to 17 minutes until golden brown around edges and lightly colored on top.
- Remove the baking sheets to a wire rack and cool for about 3 minutes.
- Remove the cookies with a metal spatula to a wire rack and cool completely.
Tips & Substitutions
For an even chewier cookie, chill the dough for at least 30 minutes before baking. If you don’t have pecans, walnuts or almonds work well as substitutes. You can also use a mix of milk and dark chocolate chunks for a richer flavor. Remember to check cookies at the lower end of the baking time to prevent overbaking.
Serving Suggestions
These Jumbo Chocolate Chip Cookies are perfect served warm with a glass of cold milk. They also pair beautifully with a scoop of vanilla ice cream for an indulgent dessert. Consider serving them alongside a festive drink like Low-Calorie Strawberry Nog for a delightful treat during gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months. To reheat, simply microwave for 10-15 seconds or warm in the oven at 300°F (149°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Jumbo Chocolate Chip Cookies contains roughly 267 calories, with 1g protein, 20g carbohydrates, and 18g fat. Note that it is relatively high in sodium, at 529mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may be denser. To maintain texture, consider using half whole wheat and half all-purpose flour for a balanced result.
What can I replace peanut butter with due to allergies?
If you need a peanut butter substitute, try using almond butter or sunflower seed butter, which offer similar textures. Just be mindful of the flavor changes it may bring to the cookies.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. This not only saves time but also enhances the flavors. Just let the dough sit at room temperature for a few minutes before baking to soften it slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).