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.I’m so excited to participate in this Valentine’s event (again). This is the sixth year for our event and we want to continue to make a difference in the fight against pediatric cancer. Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!
Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! Donate here today.
I hope you enjoy these cookies and help us make a difference by donating to Cookies for Kids’ Cancer!
- 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
- 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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