you're making mealtime meaningful.
If you’re craving the kind of peanut butter cookies that you’d get from your neighborhood bake shop, this recipe has you covered. These Bakery Peanut Butter Cookies are everything you want in a classic peanut butter cookie – soft, chewy, and packed with rich, nutty flavor. The recipe is designed to make extra large cookies, and once you try them you’ll understand why. They’re tasty enough you’ll never want them to end.
This recipe is made with all the classic pantry staples and some extra peanut butter chips for additional melt-in-your-mouth flavor… and chopped peanuts for a little crunch. I recommend using creamy peanut butter for this recipe for an even dough. Once complete, scoop the dough onto a parchment lined baking sheet in portions that are about 1/3 cup in size. You’re welcome to make bigger or smaller cookies, but keep in mind that will affect the baking time.
These cookies are the perfect everyday kind of treat, but are also a great addition to holiday cookie trays. Pair one with a tall glass of milk and see if you don’t just have a new favorite cookie recipe. Don’t pass up the classics, give these Bakery Peanut Butter Cookies a try!
Bakery Peanut Butter Cookies
Yield(s): Makes 24 cookies
10m prep time
10m cook time
Allergens: Peanuts
you're making mealtime meaningful.
Ingredients
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 ½ cups creamy peanut butter
- 1 ½ cups packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons whole milk
- 1 ½ cups peanut butter chips
- 1 cup peanuts, chopped
Preparation
- Preheat oven to 350°F and line a baking sheet with parchment paper, then set aside.
- In a small bowl, sift together flour, baking soda, and salt.
- In a large bowl, mix together butter, peanut butter, brown sugar, and granulated sugar. Once smooth, mix in eggs one at a time, followed by the vanilla and milk.
- Slowly mix in dry ingredients just until combined.
- Fold in peanut butter chips and peanuts, then scoop onto the prepared baking sheet in roughly ⅓ cup portions. Use the back of a fork to press an X into each cookie.
- Bake for 10-12 minutes or until edges are just starting to turn golden in color.
- Allow cookies to fully cool, then store in an airtight bag or container.
Recipe adapted from Crazyforcrust.com
