These Bakery-Style Peanut Butter Chocolate Chip Cookies are loaded with semi-sweet, milk and peanut butter chips. Sure to please all of your taste buds!
Welcome to Knife & Paddle, where we’re about to embark on a journey to create the most delightful treat: Bakery-Style Peanut Butter Chocolate Chip Cookies. If you’re a fan of the classic combination of peanut butter and chocolate, you’re in for a real treat. Today, we will walk you through a simple, yet incredibly satisfying recipe and show you some tips and tricks for the BEST cookies. Get ready to indulge your sweet tooth and impress your friends and family!
Why you’ll LOVE these Bakery-Style Peanut Butter Chocolate Chip Cookies
- Big, thick, bakery style cookies!
- Loaded with 3 types of chips!
- The perfect combination of peanut butter and chocolate!
- Soft and chewy on the inside with that perfect crunch on the outside!
- Sure to please all cookie lovers!
Understanding the Ingredients
Each ingredient plays a crucial role in the texture and flavor of our cookies. The peanut butter adds richness and a hint of nuttiness, while the three types of chocolate chips provide bursts of sweetness and tons of flavor in every bite.
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter (softened)
- 1 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 eggs
- 1 cup peanut butter
- 2 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
Step-by-Step Instructions
- In a large mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, cream butter and sugars until smooth and creamy.
- Add eggs and vanilla beat until combined and incorporated. Scrape down the sides of the bowl as needed.
- Beat in peanut butter until combined.
- Add dry ingredients and beat until combined. Dough will be thick and smooth.
- With the mixer on low add in semi-sweet, milk and peanut butter chips.
- Cover and chill the dough in the refrigerator for at least one hour and up to 3 days. If chilling the dough for more than 1 hour, allow the dough to sit at room temperature for 30-45 minutes before scooping.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper, if not using a Doughmakers baking sheet.
- Use a scale and measure 5 oz of dough. Take the dough and spread it out on the cookie sheet.
- Use your hands and shape the dough into a circle. Place 6 dough balls onto the cookie sheet.
- Bake for 13-15 minutes or until the edges are starting to turn golden brown. The centers will still look soft.
- Remove from the oven and let cookies sit on the baking sheet for 10 minutes. If desired, press additional chips into the tops. Then transfer to a wire rack and cool completely.
- Serve and enjoy!
- Store cookies in an airtight container for 5-7 days. Freeze in an airtight container, placing wax paper between layers for up to 3 months.
Essential Tools for the BEST Bakery-Style Peanut Butter Chocolate Chip Cookies
- Invest in good, baking sheets: Invest in good baking sheets. I use these Doughmakers baking sheets for most of my cookies. The pebbled design promotes even baking and cooling. It’s so easy to remove your cookies and the sheet is extremely light weight too. Plus, it doesn’t rust. A great gift for the baker in your family!
- Use a good mixer: if you like to bake, invest in a good mixer. I love my Kitchen Aid Stand Mixer. For most of my recipes, I use this mixer. However, a good hand mixer can be used as well.
- Wire racks: if you haven’t invested in a wire rack or two, you should. Placing your baked goods on wire racks help with both cooling and eliminating carryover baking.
- Thin spatula: a thin spatula will help you to remove your cookies from the baking sheet with ease. It will also help eliminate cookie distortion when removing!
Tips & Tricks for the BEST Bakery-Style Peanut Butter Chocolate Chip Cookies
- Peanut butter options: For the best peanut butter cookies, use a processed creamy peanut butter like Jif or Skippy. Natural-style peanut butter will make the dough too crumbly and create a dry, dull flavored cookie. Don’t use crunchy peanut butter for this recipe as it will change the flavor profile and will lead to dry, crumbly cookies. If you want to add some crunch, try swapping out a cup of the chips for peanuts instead.
- Chill the cookie dough: Chilling the dough for at least one hour helps to prevent the dough from over-spreading, creating big, thick cookies.
- Use a scale: to ensure that you have the right amount of cookie dough for each cookie. Helps to keep the cookies uniform and similar in size.
- Spread out the dough and shape: Take the dough and spread it out on the cookie sheet. Use your hands and shape the dough into a circle around the edges. This creates the great chip texture on the top of the cookie making it look as good as it tastes!
- Don’t ovebake! Overbaking creates hard, dry cookies. In my opinion, it’s better to underbake them. Depending on the time the recipe calls for, check the cookies about 1-2 minutes before they are supposed to be done. If they are just starting to brown around the edges, take them out. Another way to tell if your cookies are just about done is to press your finger down lightly on the cookie, if it leaves a little dent, then they are probably done. Once done, remove the cookies from the oven and for this recipe, let them sit on the cookie sheet for at 10 minutes. The residual heat will help to finish them off, as well as, make them easier to transfer to a wire rack.
Cooling and Serving
There’s nothing quite like the aroma of freshly baked cookies filling your kitchen. Allow your cookies to cool slightly before indulging in their warm, gooey goodness. Pair them with a cold glass of milk for the ultimate treat, or pack them up for a picnic or potluck—they’re sure to be a hit wherever you take them!
Variations and Customizations
While our Bakery-Style Peanut Butter Chocolate Chip Cookies are divine on their own, feel free to get creative and add your own twist to the recipe. Try mixing in chopped peanuts or even a sprinkle of sea salt for a gourmet touch. You can also drizzle melted chocolate over the cooled cookies for an extra indulgent finish.
Calling all peanut butter lovers!
These easy Bakery-Style Peanut Butter Chocolate Chip Cookies are a must-try for any peanut butter lover. With simple ingredients and straightforward instructions, you’ll have a batch of delicious cookies ready to enjoy in no time. Whether you’re baking for a special occasion or just craving a sweet treat, these cookies are sure to satisfy. Happy baking! And remember…
Life’s too short to eat bad food!
For other peanut butter recipes try:
Peanut Butter Sandwich Cookies
The Most Delicious Peanut Butter Pie
Toasted Coconut Peanut Butter Balls
Bakery Style Peanut Butter Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
- Baking Sheets
- Wire racks
- Mixing Bowl
- food scale
Ingredients
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter softened
- 1 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 eggs
- 1 cup peanut butter
- 2 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
Instructions
- In a large mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, cream butter and sugars until smooth and creamy.
- Add eggs and vanilla beat until combined and incorporated. Scrape down the sides of the bowl as needed.
- Beat in peanut butter until combined.
- Add dry ingredients and beat until combined. Dough will be thick and smooth.
- With the mixer on low add in semi-sweet, milk and peanut butter chips.
- Cover and chill the dough in the refrigerator for at least one hour and up to 3 days. If chilling the dough for more than 1 hour, allow the dough to sit at room temperature for 30-45 minutes before scooping.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper if not using a Doughmakers baking sheet.
- Use a scale and measure 5 oz of dough. Take the dough and spread it out on the cookie sheet. Use your hands and shape the dough into a circle. Place 6 dough balls onto the cookie sheet.
- Bake for 13-15 minutes or until the edges are starting to turn golden brown. The centers will still look soft.
- Remove from the oven and let cookies sit on the baking sheet for 10 minutes. If desired, press additional chips into the tops. Then transfer to a wire rack and cool completely.
- Serve and enjoy!
- Store cookies in an airtight container for 5-7 days. Freeze in an airtight container, placing wax paper between layers for up to 3 months.
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