Bakery Style Peanut Butter Cookies
I have been very into extra large bakery style cookies ever since visiting a Levain Bakery in NYC over the summer. Their giant chocolate chip cookie was one of the best cookies I’ve ever had, and I cannot wait until the Levain Bakery opens in Boston later this year.
Last week Cookies & Dreams sent me a box of their giant bakery style cookies just in time for Boston getting 2+ feet of snow. Their giant peanut butter cookie was SO delicious that I just knew I had to try to make a version myself. These Bakery Style Peanut Butter Cookies were even taste tested and approved by my pregnant across-the-hall neighbor.
If you wanted to add a little extra texture to these, you could also add in a 1/2 cup of chopped peanuts or 3/4 cup of peanut butter chips. Otherwise they are delicious just as is if you follow the recipe.
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Bakery Style Peanut Butter Cookies
These bakery style peanut butter cookies are oversized, sweet, salty and absolutely delicious.
Ingredients
- 1 cup butter, softened
- 1 1/2 cups peanut butter (do not use natural PB)
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla bean paste (or extract)
- 1 tablespoon milk
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 3 1/2 cups all-purpose flour
- Extra granulated sugar for rolling
Instructions
- Cream together the butter, peanut butter, brown sugar and granulated sugar in a large mixer.
- Slowly beat in the eggs, vanilla bean paste and milk until combined. Scrape down the side of the bowl before adding the dry ingredients.
- Sift together the flour, baking soda, baking powder and cornstarch. Very slowly with the mixer on the lowest speed add in about a half cup of the dry ingredients at a time, continuing to mix just until they are fully incorporated.
- Cover the bowl in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 350 degrees F and line 3 baking sheets with parchment paper or sil-pats.
- Using a large cookie scoop, divide the dough into about 12 even-size extra large balls of dough (about 1/4 cup each). Roll them into smooth round balls and then roll in a bowl of granulated sugar to coat.
- Place the cookies at least 2 inches apart on the baking sheets and lightly press down with a fork twice, making a criss cross pattern on the top. These are thick cookies so you don't need to press down too hard.
- Bake at 350 degrees for about 16-18 minutes, until the edges are lightly golden. Remove the cookies on the oven and let them finish setting on the tray for about 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
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These peanut butter cookies are just ok, very disappointed. They look nothing whatsoever like the beautiful bakery ones pictured. Because there were no ratings, I made only half a recipe, measuring ingredients very carefully–then double-checked every single one–and made sure to aerate the flour. They are not chewy at all, and we suspect the flour amount is incorrect.
I was hoping to jump start some good recipe ratings for this baking author.
I just made these cookies and they are absolutely DELICIOUS! They are large and thick and are firm yet still soft in the center. I made them to give them as a gift to my dad because I love to bake for him. He very much enjoys the treats that I bring him and he was not disappointed with these. Nor was my mother who proclaimed “wow these taste gourmet like from a bakery”. I will say that I did add a little salt to the recipe just to compliment the savory side of the cookie. And I did use a 1/4 measuring cup to measure out the dough and I ended up with 17 cookies just an FYI. I will absolutely use this recipe as my go-to peanut butter cookie recipe And would absolutely gift them again! Thank you very much for the recipe!
OMG I soo need to try these! Saved for the weekend.. thank you
Made these last night followed the recipe as written .. didn’t change anything.. It was sooo good .. So best peanut butter I’ve had😊
AMAZING! It’s one of my all time favorite recipes!
Made a half recipe, skipped the milk, added milk chocolate chips about 1/2 cup for half recipe). Scooped 20 golf-ball-sized cookies. Baked until about 168 on an instant-read thermometer. They’re peanut-buttery but not so much that they punch you in the face with it. Next time I think I’ll reverse the proportions of baking soda and powder, to see if I can get them a touch puffier. Overall, delicious and my kids loved them — and they did look exactly like the picture, if that’s important to you.
Baking powder should help to make them a little fluffier. Thanks for letting me know they look exactly like the picture, I love to hear that!
Can you substitute self rising flour for the all purpose flour, baking soda and baking powder? I see these ingredients all the time but I usually just ha e self rising flour and all purpose but never all those other ingredients. Thanks!