Bakery Style Peanut Butter Chocolate Chip Cookies
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!
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.