Giant Peanut Butter top Hats

Preparation info

  • Makes

    2 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

A moist, chewy cookie topped with a thick layer of chocolate. You can also try these as “chunk-ins”—breaking up the cookies and folding them into vanilla ice cream.


  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup chunky peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 2 tablespoons molasses
  • 1 teaspoon pure vanilla extract
  • cups flour
  • 1 teaspoon baking soda


    1. Preheat the oven to 375°F. Butter four baking sheets (or sheets of aluminum foil); set aside. In an electric mixer at medium speed, beat the butter and peanut butter until well combined. Gradually add the granulated and brown sugars, beating until fluffy. Add the egg, molasses, and vanilla, beating until well blended.
    2. Meanwhile, sift the flour and baking soda onto a sheet of wax paper. Lower the mixer speed and add the flour mixture, mixing just until blended; do not overheat.
    3. Using two spoons, drop the dough onto the baking sheets in neat rows, using a heaping tablespoon of dough for each cookie, and spacing them well apart —these cookies will spread. Bake 7 minutes, or until the cookies are set and just very lightly browned (don’t overbake at this stage—they will be baked longer).
    4. Topping: Working quickly, place a square of chocolate or about ½ ounce chocolate morsels on each cookie. Return to the oven and bake until the cookies are browned and the chocolate has softened but still holds its shape, 1 or 2 minutes longer. Place the baking sheets on a wire rack and cool the cookies for about 5 minutes; then use a spatula to carefully transfer the cookies to the rack to cool. Serve lukewarm or at room temperature. A tall glass of cold milk is a must with these.