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Bakery-Style Peanut Butter Chocolate Chip Cookies Recipe

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4 from 15 reviews

  • Author: Emma
  • Total Time: 2 hours 30 minutes
  • Yield: 32 cookies

Description

These bakery-style peanut butter chocolate chip cookies are soft, chewy, and loaded with creamy peanut butter and semi-sweet chocolate chips. Chilled dough ensures perfect texture and flavor, making these cookies a delicious homemade treat that rivals any bakery.

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 cups (500g) creamy peanut butter
  • 2 teaspoons vanilla paste

Add-ins

  • 2 cups (360g) semi-sweet chocolate chips
  • Optional: 1/2 cup (100g) granulated sugar for rolling

Instructions

  1. Combine dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, cream the softened butter, granulated sugar, and light brown sugar together on medium speed until smooth, about 3 minutes. This aerates the mixture for a light cookie texture.
  3. Add eggs, peanut butter, and vanilla: Beat in the eggs on high speed until combined, about 1 minute, scraping down the bowl as needed. Then add the creamy peanut butter and vanilla paste, continuing to beat until fully incorporated.
  4. Incorporate dry ingredients and chocolate chips: Mix in the dry flour mixture on low speed until just combined. While mixer runs on low, gradually add the semi-sweet chocolate chips. The dough will be thick and soft.
  5. Chill the dough: Cover the dough and refrigerate for at least 1 hour, up to 3 days. If chilling longer, bring dough to room temperature for at least 30 minutes before shaping to ensure proper spreading in the oven.
  6. Prepare for baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Shape cookies: Scoop about 3 tablespoons (60g) of dough per cookie into large balls. Optionally roll the dough balls in granulated sugar for extra crunch and sweetness. Place 8 cookie balls spaced evenly on each sheet. Gently press each ball to slightly flatten.
  8. Bake: Bake the cookies for 14–15 minutes or until edges are set and lightly browned, but centers still look soft. This ensures a chewy texture.
  9. Cool cookies: Let the cookies cool for 10 minutes on the baking sheet. Optionally press additional chocolate chips into the warm cookies for an attractive finish. Then transfer to a wire rack to cool completely as they slightly deflate.
  10. Store: Keep leftover cookies tightly covered at room temperature for up to 1 week to maintain freshness.

Notes

  • Chilling dough prevents spreading and improves texture and flavor.
  • If chilled for longer than a few hours, let the dough sit at room temperature 30 minutes before baking.
  • Rolling cookies in granulated sugar before baking is optional but adds a subtle crunch and shine.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • Soft centers are key; do not overbake to keep cookies chewy.
  • Pressing extra chocolate chips on warm cookies enhances their look and chocolatey appeal.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/bakery-style-peanut-butter-chocolate-chip-cookies-recipe/