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Bakery-Style Thick Peanut Butter Cookies Recipe

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4.2 from 35 reviews

  • Author: Ava
  • Total Time: 42 minutes
  • Yield: 8 servings (8 large cookies)

Description

These bakery-style thick peanut butter cookies are rich, soft, and loaded with peanut butter chips for an extra punch of flavor. Featuring a perfect balance of sweetness and peanut butter goodness, these cookies boast a tender center with slightly crunchy edges, just like the cookies from your favorite bakery. The recipe includes chilling the dough to prevent spreading, ensuring thick, indulgent cookies every time.

Ingredients

Main Ingredients

  • 1 cup Butter (cold, cut into small cubes)
  • 1 cup Brown Sugar (packed)
  • 1 cup Sugar
  • 1 cup Creamy Peanut Butter (Jif or Skippy)
  • 2 large Eggs
  • 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 Chopped Peanuts (optional)

Instructions

  1. Cream Butter, Peanut Butter, and Sugars: In a large bowl, use a hand mixer or stand mixer to cream together the cold cubed butter, creamy peanut butter, brown sugar, and sugar on medium speed until the mixture becomes light and fluffy, about 3-4 minutes.
  2. Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined. Ensure an even mixture before proceeding.
  3. Combine Dry Ingredients and Mix In Add-ins: Fold in the flour, baking soda, baking powder, and salt into the wet mixture. Stir in the peanut butter chips and optional chopped peanuts, leaving about 1/4 cup of peanut butter chips aside if you want to press some on top of the cookies after baking.
  4. Chill the Dough: Refrigerate the dough for at least 30 minutes. This step is crucial to prevent the cookies from spreading and to achieve a thick texture.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large, light-colored baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  6. Portion Dough into Balls: Using your hands or a scoop, form large dough balls weighing about 5-6 ounces each, roughly the size of a small baseball. Place them on the prepared baking sheets spaced approximately 2 inches apart to allow for expansion.
  7. Bake the Cookies: Bake the cookies for 10-14 minutes, until the edges are golden and set but the centers remain slightly soft. Avoid overbaking, as the cookies will firm up as they cool on the sheets.
  8. Add Toppings and Cool: Remove from the oven and lightly press remaining peanut butter chips onto the tops of the cookies while still warm. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  9. Store the Cookies: Store cooled cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies in a gallon-sized Ziploc bag for 2-3 months.

Notes

  • Chilling the dough is essential for thick cookies; do not skip this step.
  • Use light-colored baking sheets to prevent over-browning the cookie bottoms.
  • You can substitute crunchy peanut butter for a different texture but the cookies may be less creamy.
  • For a nut-free version, omit the chopped peanuts and peanut butter chips.
  • Cookies freeze well; thaw at room temperature when ready to eat.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/bakery-style-thick-peanut-butter-cookies-recipe/