Big Bakery-Style Peanut Butter Chunk Cookies Recipe

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Vincent
Vincent February 22, 2021
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How To Make Big Bakery-Style Peanut Butter Chunk Cookies

Thick, chunky, and filled with chocolate chips, these bakery-style peanut butter chunk cookies are big and they’ll remind you like those in the bakery!

Preparation: 1 hour 10 minutes
Cooking: 15 minutes
Total: 1 hour 25 minutes
Serves:

Ingredients

  • cupsall-purpose flour,spoon, leveled
  • 1tspbaking powder
  • 1tspbaking soda
  • ½tspsalt
  • 1cupbutter,(2 sticks) unsalted, softened to room temperature
  • 1cupgranulated sugar
  • ¾cuplight brown sugar,packed
  • 2largeeggs,at room temperature
  • 2cupscreamy peanut butter
  • tsppure vanilla extract
  • cupschocolate chips,semi-sweet
  • ½cuppeanuts,finely chopped, optional
  • ½cupgranulated sugar,for rolling, optional

Instructions

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

  2. 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. 

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

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

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

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

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

  8. 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.

  9. Preheat the oven to 350 degrees F.

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

  11. 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.

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

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

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

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

Recipe Notes

  • Make-Ahead Instructions: The cookies stay fresh covered at room temperature for up to 1 week. Make the cookie dough and chill it in the refrigerator for up to 2 to 3 days. Allow to come to room temperature then continue with step 5. the baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake the frozen cookie dough balls for an extra minute, no need to thaw.
  • Peanut Butter: It’s best to use a commercial brand peanut butter like Jif creamy or Skippy creamy. Do not use oily peanut butter. Avoid using crunchy peanut butter, as it will make the cookies super crumbly.

Nutrition

  • Calories: 403.71kcal
  • Fat: 24.01g
  • Saturated Fat: 9.45g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 8.47g
  • Polyunsaturated Fat: 3.59g
  • Carbohydrates: 41.86g
  • Fiber: 2.06g
  • Sugar: 28.12g
  • Protein: 8.18g
  • Cholesterol: 37.94mg
  • Sodium: 138.37mg
  • Calcium: 54.19mg
  • Potassium: 170.05mg
  • Iron: 1.43mg
  • Vitamin A: 71.36µg
  • Vitamin C: 0.08mg
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