Soft.
Thick.
Chewy-CHEWY-CHEWY.
PB flavor like, POW!
I have searched far and wide for the perfect PB cookie. I have tested tons of recipes but never seemed to find the ‘one’. It sounds simple, right? Peanut butter cookies are a basic staple to me. How come I had to get through so many trials to find one that was just right? Well, now that I think about it, I suppose it’s always the basics that tend to get messy. But I’m happy to report I can rest easy now because I. Found. It.
Not only is this cookie AMAZINGLY delish, this recipe allows you to make a super large cookie, just like in a bakery. I also made some smaller ones (2 Tablespoon size). All of them came out beautifully. This recipe is just so great all around. I clearly can’t stop raving about it. 🙂
Give it a go, I promise you’ll be keeping this one in your recipe collection!
HUGE Bakery Style Peanut Butter Cookies
Ingredients
- 8 tbsp unsalted butter softened
- 1/2 c vegetable shortening
- 1 c creamy peanut butter
- 1 1/2 c light brown sugar packed
- 1/2 c granulated sugar
- 1 tsp vanilla extract
- 2 eggs + 1 egg yolk
- 2 tbsp heavy cream
- 3 c all purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
Instructions
- Preheat the oven to 375°F.
- In mixer with paddle attachment on medium speed, cream together butter and shortening.
- Add peanut butter, sugars and vanilla and beat on medium-high speed until creamy (be sure to scrape down sides and bottom of the bowl).
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Add heavy cream.
- In separate, medium-sized bowl combine flour, baking soda and salt.
- With mixer on low speed, slowly add the flour mixture to peanut butter mixture, scraping down the sides as needed.
- Cover and refrigerate at least one hour (I know, we hate to wait! But it’s important the dough has some chill time before baking).
- Using a cookie scoop or measuring cup, measure out 1/4-cup-sized measuring cup, scoop large balls of dough onto parchment paper-lined cookie sheet. I put about 6 cookies on a full sized sheet pan leaving plenty of room in between
- Gently press down on dough to flatten it just a bit to ensure even baking.
- Bake for 10-13 minutes. The edges will be a perfect golden brown. There’s no guesswork with these!
- Allow to rest on the cookie sheet for 5 minutes before transferring to wire rack to fully cool.
Notes
Recipe from SugarSpunRun
