When I think about comfort food, peanut butter cookies always come to mind. There’s just something about that rich, creamy taste that brings back fond childhood memories of baking with family.
These cookies are a surefire way to impress your loved ones. I’ve put together a recipe that’s simple to follow yet delivers that professional bakery taste.
Bakery Style Chewy Peanut Butter Cookies
Years ago, our local bakery made the BEST peanut butter cookies. This bakery has changed owners over the past few decades. At first, I longed for the cookies, then I decided to do something about it. This recipe has been tweaked until they resembled the bakery-style peanut butter cookies that I LOVE. Now, I’m sharing my favorite recipe with you.
We love these bakery-style peanut butter cookies that are sure to satisfy your sweet tooth. Baking these cookies at home not only fills your kitchen with the most wonderful aroma but they are so delicious for a peanut butter lover.
Make Ahead Recipe
Since this cookie bakes up better when you chill the dough, make the cookie dough ahead of time and chill. When you have company coming just pop them into the oven. It’s such an easy way to serve a yummy warm, fresh dessert or sweet snack. They will thank you for it.
It’s amazing how simple ingredients can make the best cookie.
Tips for Success
For best results, we have a few tips to take your cookies from homemade to bakery-style.
Creaming the Butter and Sugars: Ensure your butter is softened to room temperature for easy creaming. This helps create a light and airy texture in your cookies.
Measuring Flour: Use the spoon-and-level method to measure your flour accurately. Too much flour can result in dense cookies.
Chill the Dough: If you have the time, chilling the dough for about 30 minutes to 2 hours before baking can help prevent spreading and result in thicker cookies.
Underbake Slightly: For that perfect soft and chewy texture, slightly underbake your cookies. They’ll continue to set on the baking sheet after you remove them from the oven.
Large Bakery Style Chewy Peanut Butter Cookies
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Kitchen Essentials
Ingredients
- 1 Cup Butter softened
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar packed
- 1 1/2 Cups Creamy Peanut Butter
- 2 Large Eggs room temperature
- 1 Teaspoon Vanilla Extract Vanilla Bean Paste
- 2 Tablespoons Heavy Cream
- 3 1/2 Cups All-Purpose Flour
- 1 1/2 Teaspoon Baking Soda
- 1/2 teaspoon baking powder
- 1 Tablespoon Cornstarch
- 1/2 teaspoon salt
- Extra granulated sugar for shaping
Instructions
- In a large mixing bowl using an electric stand mixer with a paddle attachment or a handheld mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Scrape down the sides of the bowl a few times to make sure everything is incorporated.1 Cup Butter, 1 Cup Granulated Sugar, 1 Cup Light Brown Sugar, 1 1/2 Cups Creamy Peanut Butter
- Add the peanut butter and mix until well combined.
- At low speed, beat in the eggs, one at a time, followed by the vanilla extract and heavy cream.2 Large Eggs, 1 Teaspoon Vanilla Extract, 2 Tablespoons Heavy Cream
- In a separate medium bowl, whisk together or sift together the flour, baking soda, baking powder, cornstarch, and salt.3 1/2 Cups All-Purpose Flour, 1 1/2 Teaspoon Baking Soda, 1/2 teaspoon baking powder, 1 Tablespoon Cornstarch, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl with plastic wrap or transfer to an airtight container and chill for 2 hours.
- Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper or a silicone baking mat.
- Using a cookie scoop or tablespoon, divide dough into 12 extra-large cookies. About ¼ cup of cookie dough each. Shape them into balls and roll in granulated sugar to coat.Extra granulated sugar for shaping
- Place cookie dough balls onto the prepared cookie sheet, spacing them about 2 inches apart.
- Use a fork to gently press down on each cookie to create a crisscross pattern. Or, use the bottom of a glass or measuring cup dipped in white sugar to gently press down the center of each dough ball slightly.
- Bake for 16-18 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Your Own Private Notes
Nutrition
Variations and Add-Ins
Chocolate Chips: Make peanut butter chocolate chip cookies by adding 1 cup of chocolate chips to the dough for a delightful twist.
Peanut Butter Chips: For extra peanut butter flavor, mix in 1 cup of peanut butter chips.
Crushed Peanuts: For a bit of crunch, fold in 1/2 cup of crushed peanuts. You could also use crunchy peanut butter.
Drizzle of Chocolate: Once the cookies are cooled, drizzle melted chocolate over the top for an elegant finish.
Storage Tips
Store the cookies in an airtight container at room temperature for up to 1 week.
These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.
We hope you enjoyed these bakery style peanut butter cookies.
Thank you for sharing this recipe