Bakery Style Peanut Butter & Chocolate Chip Cookies Recipe Is What to Bake This Weekend by Jan Mostrom

Peanut butter and chocolate are such a beautiful pairing of flavors, and these bakery style peanut butter and chocolate chip cookies are a wonderful example of that. These large cookies are so easy to prepare and will make anyone who eats them very happy. My husband loved the flavor and the crunchy bite of this peanut butter and chocolate chip cookie recipe.

These bakery style peanut butter chocolate chip cookies only take 15 minutes to prepare and then one hour in the fridge before you get them into the oven. Make sure to weigh your flour (or at at the very least spoon it into your measuring cup and level with a butter knife) to avoid dry cookies. If you happen to have any extra cookies they will keep for a week in an airtight container at room temperature. You can also follow the steps to prepare the balls of cookie dough and then freeze them with this simple baking hack.

To make this easy cookie recipe you will need the following ingredients: all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, light brown sugar, eggs, creamy peanut butter, vanilla extract and semisweet chocolate chips.

Serve these chocolate chip peanut butter cookies for dessert or pass them out as a sweet snack any time. These bakery cookies would also make wonderful food gifts for friends, family and neighbors. 

Cuisine: American
Prep Time: 1 hour and 15 minutes
Cook Time: 12 to 15 minutes
Total Time: 1 1/2 hours
Servings: 36 to 40

Ingredients

• 2 1/2 cups (313g) all-purpose flour (weighed or spooned and leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (16 tablespoons) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar, plus more for rolling
• 3/4 cup (150g) light brown sugar, packed
• 2 large eggs, at room temperature
• 2 cups (500g) creamy peanut butter
• 2 teaspoons pure vanilla extract
• 2 cups semisweet chocolate chips, plus a few more for topping if desired

Here's how to make it: 

1. Place the carefully measured flour, baking soda, baking powder and salt in a medium bowl and stir blend. (The flour is the most important measurement. Use a scale if possible. If not, spoon in the flour and level off with a butter knife.)
   
2. Put the sugars and butter in a mixing bowl and cream together with an electric or stand mixer.
   
3. Add the eggs and mix until they are blended in.
   
4. Add the peanut butter and vanilla and mix again, scraping down the sides as needed, until the mixture is completely blended.
   
5. Add the dry ingredients and mix on low until everything is combined.
   
6. Add the chocolate chips and mix on low. The dough will be very thick. Cover the bowl and place in the fridge for 1 hour or up to 3 days. If you refrigerate longer than 2 hours bring the dough back to room temperature for 30 minutes before baking.
   
7. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Roll the dough into 3 tablespoon balls (slightly larger than a golf ball).
   
8. If you would like, roll them in granulated sugar and place them on the baking sheet.
   
9. Press down on the balls with a few fingers to flatten the dough. (Optionally you can cook a few and then freeze the dough.)
   
10. Bake the cookies for 12 to 15 minutes, or until the cookies are brown around edges but still soft in the center. (You don’t want to over-bake these cookies as they will get crumbly. If you’d like you can add a few more chocolate chips to the warm cookies.)
    
11. Cool cookies on a wire rack for a few minutes. Cookies will last in an airtight container for up to one week, but I’m pretty sure they will be eaten long before that!)
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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