Big Bakery-Style Peanut Butter Chunk Cookies Recipe

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed for about 1 to 2 minutes until smooth. 

Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Add the peanut butter and vanilla, then mix on high until combined.

Add the dry ingredients to the wet ingredients and mix on low until combined.

With the mixer running at low speed, add the chocolate chips and peanuts if using. Dough will be thick and soft.

Chill the dough for 1 hour in the refrigerator (and up to 2 to 3 days).

If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread that much.

Preheat the oven to 350 degrees F.

Line 2 to 3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Roll the cookie dough into large balls, about 3 tablespoons of dough per cookie (it’s a lot), and then roll the balls in granulated sugar.

Place 8 balls onto the cookie sheets. Gently press down on each ball to slightly flatten.

Bake each batch for 14 to 15 minutes until lightly browned on the sides. The centers will look very soft.

Remove from the oven. If the cookies are still very puffy, gently press down on the warm cookies with the back of a spoon.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.