Indulge in Bakery-Style Peanut Butter Cookies
There’s something truly magical about bakery-style peanut butter cookies. They’re soft, chewy, and packed with that irresistible nutty flavor we all love. If you’ve ever wondered how to achieve that perfect bakery-quality cookie at home, you’re in the right place. Today, I’m sharing my go-to recipe for bakery-style peanut butter cookies, along with some handy tips to ensure your cookies turn out perfectly every time.
Servings: 12 cookies
Calories: 609kcal
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Kitchen Essentials
Half Sheet Pan
Parchment Sheets
Cooling Rack
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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
text ingredients
Instructions
Cream the Butter and Sugars:
- Using an electric stand mixer with a paddle attachment or a handheld mixer, in a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together on medium speed until the mixture becomes light and fluffy, which 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
Adding the Peanut Butter
- Add the peanut butter to the bowl and mix until everything is well blended and smooth.1 1/2 Cups Creamy Peanut Butter
Add Eggs and Flavorings:
- At low speed, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Follow this by mixing in the vanilla extract and heavy cream until combined.2 Large Eggs, 1 Teaspoon Vanilla Extract, 2 Tablespoons Heavy Cream
Mix Dry Ingredients:
- In a separate bowl, whisk 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
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
Chill the Dough:
- Cover the bowl with plastic wrap or transfer the dough to an airtight container. Chill in the refrigerator for at least 2 hours.
Prepare for Baking:
- Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper or silicone baking mats.
Form the Cookies:
- Using a cookie scoop or a tablespoon, divide the dough into 12 extra-large portions, about ¼ cup each. Shape each portion into a ball and roll in granulated sugar to coat.Extra granulated sugar for shaping
Arrange and Press:
- Place the cookie dough balls on the prepared cookie sheet, spacing them about 2 inches apart. Use a fork to gently press down on each ball to create a crisscross pattern on the top. Alternatively, you can 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:
- Bake the cookies in the preheated oven for 16-18 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will continue to set as they cool.
Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 609kcal | Carbohydrates: 76g | Protein: 16g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 409mg | Potassium: 276mg | Fiber: 3g | Sugar: 38g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 4mg
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