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Bakery-Style Thick Peanut Butter Cookies
5 from 33 votes

Bakery-Style Thick Peanut Butter Cookies

Bakery-Style Thick Peanut Butter Cookies offer a rich, dense texture achieved by chilling large dough balls and incorporating creamy peanut butter with peanut butter chips and optional chopped peanuts. Sweetened with both brown and white sugars for depth, these cookies balance a chewy center with soft edges. The vanilla and baking soda contribute to a light rise and enhanced flavor, while the optional peanuts add crunch and volume.

Prep Time
15 mins
Cook Time
12 mins
Servings: 8
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Chill the dough in the refrigerator for at least 30 minutes to prevent spreading during baking. This step is key to getting thick cookies.
  4. Preheat your oven to 350 degrees and line two large light-colord baking sheets with parchment paper or silicone baking mats.
  5. 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.
  6. 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.
  7. 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.
  8. 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.