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Giant, thick and chunky peanut butter NYC cookies stuffed with peanut butter chips, white chocolate chips, and more!

NYC cookies

Oh, heyyyy to the newest NYC Cookie recipe on the block… PEANUT BUTTER! Yes, that’s right, I have finally published the peanut butter version of my ever so popular NYC Cookies and I hope you guys are excited. 

I love having recipe requests – it’s the way I know what to publish, and what to write about in my new recipe book… but this one? Oh gosh. I can’t explain it. After the original NYC chocolate chip cookie recipe was published it’s all I was getting requests for! 

Peanut butter NYC cookies

I never used to like peanut butter-related bakes as I couldn’t eat peanuts for a while (Weird… I know…) but now I am just obsessed. I love it! These cookies are a little mind-blowing I won’t lie and, obviously, I am in love with them. 

The base recipe is based on the NYC chocolate chip cookie recipe, but with a few changes. The actual base recipe for the cookie dough is slightly different, as it partially uses peanut butter in place of some of the butter! 


I wanted to make sure that these were as peanut butter-like as I could – so using peanut butter seemed ideal. It still uses the same plain flour, cornflour, raising agents, sugars, and such… but the peanut butter is life-changing. 

As always, I love using cornflour for a ‘vanilla’ cookie dough. It creates a softer, more lovely, and just insane texture for the cookies – I use cornflour a lot in my baking, but mainly for cookie bakes. You can leave it out, but use 25g more plain flour!


Same as with my other cookies as well, you can swap the plain flour for self-raising flour, but you also want to remove the baking powder! You still want to use the cornflour if you can, and also the bicarbonate of soda. 

I love as always using a mix of light brown soft sugar and then white granulated sugar in my NYC Cookies – but you can use all light brown soft or even dark brown soft – but using just white granulated will make paler cookie dough! 


One thing I feel I should also mention is the type of salt I use – I tend to use Maldon sea salt flakes ~all~ of the time as I love it. Table salt is not the same, and I think should be avoided – but if it’s all you have, just use a pinch! 

For the insides of these peanut butter NYC cookies, I decided to switch things up a bit and use a mixture of white chocolate chips (you can of course use whatever flavour chocolate you want!), some peanut butter chips (I found Reese’s ones in Sainsbury’s!), and some chopped peanuts. 

Adaptable recipe

As always, you can change the peanut butter chips to something else, such as Reese’s pieces, or chopped peanut butter cups, you can use salted peanuts or flavoured peanuts – or anything!! As long as you like it, go for it!

I made the cookies NYC size because they are such a hit – but you can make smaller ones. If you want normal size cookies, make them 60-65g each and bake for about 8-9 minutes. The NYC ones are definitely the best though. 

Leave to cool!

Make sure to follow the instructions and LET THE COOKIES COOL ON THE TRAY. I often get comments that the cookies still seem raw when they come out of the oven, and it’s because they technically haven’t finished baking.

The 30 minute cooling period on the tray makes them perfect! I hope you love this recipe as much as everyone who has tested these beauties has – enjoy!! x

Peanut Butter NYC Cookies!

Giant, thick and chunky peanut butter NYC cookies stuffed with peanut butter chips, white chocolate chips and more!
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, peanut butter
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie


  • 100 g unsalted butter
  • 100 g peanut butter
  • 100 g light brown soft sugar
  • 75 g white granulated sugar
  • 1 large/medium Egg
  • 1 tsp vanilla extract (optional!)
  • 275 g plain flour
  • 1 tbsp cornflour
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 150 g white chocolate chips
  • 100 g peanut butter chips
  • 100 g peanuts (chopped)


  • Add the unsalted butter, peanut butter, light brown soft sugar and white granulated sugar to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
  • Add in the egg and vanilla extract and beat again.
  • Add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed. (If the mixture is too dry, add 1-2tbsp of milk - dryness can come from certain brands of peanut butter!)
  • Add in the white chocolate chips, peanut butter chips and peanuts and beat until they are distributed well.
  • Weigh the cookies out into eight cookie dough balls - they're about 125g each!
  • Once they are rolled into balls, put the cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat the oven to 180ºC Fan, or 200ºC regular! If your oven runs hot, go for 160ºC-170ºC.
  • Take the cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
  • Bake the cookies in the oven for 11-12 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking.
  • Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
  • ENJOY!


  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • I used smooth peanut butter for these. 
  • I found my Reeses peanut butter chips in Sainsburys!
  • Once baked, these will last for 4-5+ days!
  • I recommend these large baking trays!
  • If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
  • If you don't want to use cornflour you can remove it and use 25g more flour instead. 
  • If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture. 
  • If you want to make smaller cookies (60g) - they take about 9 minutes to bake! 


Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Andrea swift on March 10, 2024 at 7:04 pm

    5 stars
    So fun! I loved it. (8 may have been a little to much because I ate it on my own in one day) It was that good! totally recommend! 😘

  2. Dr. Kevin Smith on March 10, 2024 at 6:57 pm

    5 stars
    We absolutely ADORE this recipe. It is scrumdeliumcious! our 8 kids each got a beautiful cookie. Much better than the mug cookie for two that my wife tried making, ( @KarenSmith). These were amazing. I highly recommend! Very easy to clean up also! Love it Janie! ❤️

  3. Lynn on January 3, 2024 at 4:21 pm

    5 stars
    Hi Jane

    I was just wondering if you could add a blob of jam inside the cookie dough before baking to make it like Peanut butter and jelly NYC cookies?

  4. Karen on May 24, 2023 at 7:48 am

    5 stars
    These cookies are delicious
    I had to cook them slightly longer but that is my oven not the recipe

  5. Kelly on October 24, 2022 at 3:39 pm

    Will this work with Meridian Peanut Butter? I buy peanut butter with peanuts as the only ingredient but I know most commercial peanut butters have lots of nasty stuff in them and they’re very stiff. Meridian is runny so wondering if quantity should be amended?

    • Jane's Patisserie on October 27, 2022 at 3:27 pm

      Hiya! This should be fine! Enjoy x

  6. Jess on August 30, 2022 at 4:08 pm

    Thank you Jayne, these are the best thing I have ever made!! I used wholemeal flour instead of plain, and golden caster sugar instead of brown sugar. They were delicious, and everyone who tried them wanted the recipe, so you have some new fans!!x

  7. Karen on August 14, 2022 at 10:39 pm

    5 stars
    I love all the NYC cookie recipes of yours I’ve tried, but these were next level. I did some switches, using 180g (2 packs) of mini Reeses cups, 100g of honey roasted peanuts, and 70g of milk choc chips. I also used crunchy peanut butter as that’s all I had, and honestly, these are one of the best things I have ever made. SO good. I now keep a permanent stock in the freezer!

  8. Louise on July 2, 2022 at 3:58 pm

    Love all the NYC cookies, I often make the dough in advance and freeze it ready to bake when I have a cookie craving. I’m wondering if you can then freeze the baked cookies, as I made up a few too many this weekend and wont be able to eat them all. Thanks.

    • Jane's Patisserie on July 6, 2022 at 9:24 am

      Hiya! Yes absolutely you can! Enjoy! x

  9. Sumii on April 23, 2022 at 1:07 pm

    5 stars
    Hi Jane,
    Loved the recipe and all your other items too!

    Just a quick question, would I be able to make these into cookie cups like your caramel cookie cups, any changes I would need to make in the ingredient amount ?
    Love the concept of the cups and having a scoop of ice cream on top lol.

    Thanks once again!
    Much love xx

  10. Suzie on February 25, 2022 at 8:34 am

    Can you freeze the cookie dough for this recipe like you can with the NYC chocolate cookie recipe? I’ve got into the habit of keeping a stock in the freezer and sticking a few in the oven when I fancy a mid week treat but don’t have time to bake!

    • Jane's Patisserie on February 28, 2022 at 12:15 pm

      Absolutely you can! You can freeze them for up to 3 months, enjoy! x

  11. Laura on February 19, 2022 at 2:16 pm

    5 stars
    Oh my goodness these are amazing!! Highly recommend. The peanut butter flavour really comes through and goes so well with the sea sllalt flakes.
    One tip I would add is to squash the dough balls before baking – mine didn’t flatten at all during baking and I had to flatten them slightly and put them back in the oven for a few more minutes – I think it’s because the peanut butter doesn’t melt as easily as the regular butter.
    Thank you for this recipe Jane!

    • Jane's Patisserie on February 28, 2022 at 12:09 pm

      Im so glad you loved them! Not flattening can be due to a number of things – such as overworking the dough, rolling the balls too tightly, or your oven temp being too high. Hope this helps, thank you! x

  12. Briony on November 12, 2021 at 8:19 am

    Hi Jane,

    Do you think I could do a spin on these as raspberry jam and white chocolate?

  13. Margaret Liu on November 11, 2021 at 2:44 am

    I live in the United States, Could you convert the oven temperature from Centigrade to
    Fahrenheit please. I am not familiar with corn flour so I will substitute with all purpose flour.
    Thank you .

  14. Judles on September 12, 2021 at 9:42 pm

    5 stars
    Hi Jane, absolutely love all your cookies, bakes and always turn out well. I haven’t got peanuts in but fancied making these tomorrow, could I just omit them or add something else such as extra peanut chips, white chocolate chips or can I just leave the peanuts out? Thanks! x

  15. Karina on September 9, 2021 at 8:55 am

    Hey jane, do you melt or soften butter for cookies? Thanks

  16. megan on August 7, 2021 at 3:35 pm

    5 stars
    hi Jane! love your recipes, just wondering for the peanut butter chips can I use cut-up large peanut butter cups?

    • Jane's Patisserie on August 13, 2021 at 2:51 pm

      Hello! Aw thank you so much that makes me so happy. You could do but I would recommend using peanut butter chips for the best results x

    • Karen Mitchell on August 14, 2022 at 10:34 pm

      5 stars
      I used 2 pack of the mini reeses cups, which I used whole, and cut back a bit on the chocolate chips. They tasted AMAZING. I also used honey roast peanuts instead of just salted ones.

  17. Kiran Devi on July 30, 2021 at 10:32 pm

    They look lush. What brand peanut butter did you use? and could I use milk choc instead of white? Thanks. 🙂

    • Jane's Patisserie on August 13, 2021 at 2:12 pm

      Thank you so much! I use any supermarket ones! And yes its definitely worth a try! x

  18. Shona Park on July 29, 2021 at 10:07 am

    If I use salted peanuts should I omit the sea salt ? X

  19. Michele White on July 29, 2021 at 12:33 am

    Hello, I just made these cookies and the dough was very dry and crumbly. I don’t know if it was caused by overmixing? I also have the Triple Chocolate dough ready to go and it much more creamy. Like what I am used to a cookie dough texture to be. I was just curious if this “dry” and “crumbly” dough was normal for the peanut butter cookie?

  20. Becky on July 28, 2021 at 7:53 pm

    Hi Jane, which type of peanuts do you use for this recipe? Are they salted or unsalted?!

    • Jane's Patisserie on July 29, 2021 at 12:32 pm

      Hiya! You can use either – whichever you prefer! Hope this helps! x

  21. Becky on July 28, 2021 at 9:06 am

    Hi, what type of peanuts do you use for this, are salted peanuts okay to use?

    • Jane's Patisserie on July 29, 2021 at 12:17 pm

      Heyy! Salted peanuts are absolutely fine to use – it’s whichever you prefer! Hope this helps, enjoy the cookies! x

    • Rose A Pilgrim on July 31, 2021 at 5:10 pm

      Wish it were in cups like 1/2 c or 1 1/4 cups

    • Judles on September 12, 2021 at 9:40 pm

      5 stars
      Hi Jane, absolutely love all your cookies, bakes and always turn out well. I haven’t got peanuts in but fancied making these tomorrow, could I just omit them or add something else such as extra peanut chips, white chocolate chips or can I just leave the peanuts out? Thanks! x

    • Jane's Patisserie on September 13, 2021 at 2:24 pm

      You can do either – add extra other stuff or just leave them out x

  22. Danielle on July 28, 2021 at 6:04 am

    Hi jane these look amazing, i was just wondering if i wanted to make this double chcolate how much cocoa powder would i need to add? And how much flour would i need to take out?

    Thanks for all your recipes my freezer is already stocked up .xx

    • Jane's Patisserie on July 30, 2021 at 11:33 am

      I usually use 250g plain flour and 35g cocoa powder for a chocolate cookie dough! x

  23. Clare hopkins on July 27, 2021 at 9:26 pm

    Do you think almond butter would work for these?!

    • Jane's Patisserie on July 30, 2021 at 11:33 am

      I haven’t tried it, but I don’t see why not! x

    • Joanne Mullett on September 18, 2021 at 3:14 pm

      Hi Jane, I followed the recipe to the letter, have the same oven as you and as it’s new runs to temp. My cookies don’t appear to be
      Flattening at all. Any suggestions what I may have done wrong?
      Always followed your recipes
      And have your book and never
      Had this issue 😭

    • Jane's Patisserie on September 20, 2021 at 10:51 am

      This can happen if your oven is too hot, or you roll the cookie dough balls too tight!

  24. Amy+Bright on July 26, 2021 at 6:50 pm

    I can’t wait to try these! However I cannot seem to find peanut butter chips! I’ve got the replacement of the peanut butter cups but the chips sound like something I’d like to find!

    • Ellie on September 8, 2021 at 2:23 pm

      I’ve just found them on Amazon for £1! 😊

  25. Vicky on July 25, 2021 at 10:08 pm

    Hi Jane,
    Did you use plain peanuts or salted?

    • Jane's Patisserie on July 29, 2021 at 12:13 pm

      Hiya Vicky! You can use either of these – whichever you prefer! Hope this helps! x

    • Evie Foster on February 13, 2023 at 6:23 pm

      How many cookies are made in the batter if one cookie weights 125 grams?

  26. Gavin Knights on July 25, 2021 at 7:00 pm

    5 stars
    Love it. Made half with just peanut and half with dark chocolate. That freezer trip is really clever.
    Keep at it Jane , great recipes.

    • Jane's Patisserie on July 29, 2021 at 12:09 pm

      Hiya! Thank you so much, and you are absolutely welcome! Thanks again Gavin, enjoy! x

  27. Julie on July 24, 2021 at 12:01 pm

    Hi Jane, these look amazing! Which brand of peanut butter would you recommend? There are the more natural ones such as Whole Earth, or ones with more sugar added ie SunPat…..Or supermarket own brand? Do you have a preference? Thanks Jane xx

    • Jane's Patisserie on July 24, 2021 at 3:44 pm

      I use a random smooth – often meridian as it has no added extras! But normal supermarket ones work well! x

  28. Charlotte Mawby on July 24, 2021 at 11:17 am

    These look amazing ! I want to make them today , I only have baking powder is it ok to just use baking powder instead of using Bicarbonate of soda as well. Many thanks 😊

    • Jane's Patisserie on July 24, 2021 at 3:45 pm

      The end result may be different because each raising agent reacts differently – but maybe use 1tsp more baking powder x

  29. Em on July 24, 2021 at 10:09 am

    These look great- just checking before I have a go – can I leave out the bicarbonate of soda and do you mean you put the individual balls of dough in the freezer then the balls go straight into the oven as they are ? Thanks

    • Jane's Patisserie on July 24, 2021 at 3:46 pm

      Ideally, you need to use the bicarbonate of soda for best results – and yes, the chilled dough goes straight in the oven! x

  30. Aysha on July 24, 2021 at 9:47 am

    Hi Jane,
    I absolutely love all your NYC cookies, they’re always such a hit in my family! Seriously thank you for all your recipes, they’ve really helped me stay sane during this pandemic !

    Is there any specific peanut butter you’d recommend ? Would whole earth do or do you recommend something like skippy?


    • Jane's Patisserie on July 24, 2021 at 3:47 pm

      Ahh yay! I use a random smooth – often meridian as it has no added extras! But normal supermarket ones work well! x

  31. Liz on July 24, 2021 at 8:53 am

    Can I freeze uncooked cookies and bake from frozen,if so,how long do I bake for???.
    Thank you Jane x

    • Jane's Patisserie on July 24, 2021 at 3:47 pm

      Yes you can – add 1-2 minutes baking time if frozen for more than a few hours x

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