Bakery-Style Thick Peanut Butter Cookies
User Reviews
5
Bakery-Style Thick Peanut Butter Cookies
Description
The recipe begins by creaming cold butter cubes with peanut butter and sugars until fluffy. Eggs and vanilla blend in to emulsify the dough. Dry ingredients including flour, baking soda, baking powder, and optional salt are folded in, followed by peanut butter chips and optional chopped peanuts for texture.
Chilling the dough is essential to prevent excessive spreading, ensuring thick cookies. Forming large 5-6 ounce balls gives a bakery-quality size and thickness. They bake at 350°F on lined baking sheets for 10-14 minutes until the edges set but the center remains soft.
These cookies have a dense, peanut-packed structure with a tender bite and a flavorful peanut butter profile. They can be made more crunchy with added chopped peanuts. Reserving some chips to top the cookies after baking enhances the appearance and flavor.
The notes advise adding chocolate chips as an alternative mix-in and stress chilling the dough to maintain thickness. Large dough portions are key to the distinctive bakery style.
Ingredients
- 1 cup butter (cold, cut into small cubes)
- 1 cup brown sugar (packed)
- 1 cup sugar
- 1 cup peanut butter Jif or Skippy, creamy
- 2 large egg
- 2 teaspoons vanilla extract
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt (optional)
- 1 1/2 cups peanut butter chips
- 1/4 to 1/3 cup peanut optional, chopped
Instructions
- Cream the butter, peanut butter, and sugars together in a large bowl using a hand mixer or stand mixer. Beat on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla extract and beat until combined. Fold in flour, baking soda, baking powder, and salt. Stir in the peanut butter chips and optional chopped peanuts (if using). May leave out 1/4 cup of peanut butter chips to place on the cookies after removed from the oven.
- Chill the dough in the refrigerator for at least 30 minutes to prevent spreading during baking. This step is key to getting thick cookies.
- Preheat your oven to 350 degrees and line two large light-colord baking sheets with parchment paper or silicone baking mats.
- Portion the dough into large 5-6 ounce balls (approximately the size of a small baseball) to achieve those thick bakery-style cookies. Place the dough balls onto baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 10-14 minutes, or until the edges are set and golden but the centers are still slightly soft. The cookies will continue to firm up as they cool on the baking sheet. Be careful NOT to overbake the cookies.
- Remove the cookies from the oven and lightly press a few peanut butter chips on the tops of the cookies. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Storage: Place in an airtight container at room temperature for up to 2 days. These cookies freeze very well so they can be placed in a gallon-sized Ziploc bag for up to 2-3 months.
Notes
- Peanut butter chips can be added for more peanut flavor; chocolate chips are a good alternative mix-in.
- Chilling dough solidifies fat to prevent spreading, essential for thick cookies.
- Form large dough balls around 5-6 ounces each to achieve bakery-style cookie thickness.
- Optional chopped peanuts can increase volume and add crunch to the cookies.
User Reviews
Overall Rating
5
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