HUGE Bakery Style Peanut Butter Cookies

Soft.

Thick.

Chewy.

Loads of PB flavor!!

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

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HUGE, soft, thick and chewy peanut butter cookies!

Ingredients

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• 8 tbsp unsalted butter (softened )
• ½ c vegetable shortening
• 1 c creamy peanut butter
• 1 ½ c light brown sugar (packed)
• ½ c granulated sugar
• 1 tsp vanilla extract
• 2 eggs + 1 egg yolk
• 2 tbsp heavy cream
• 3 c all purpose flour
• 1 ½ teaspoon baking soda
• ¾ tsp salt

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Instructions

1. Preheat the oven to 375°F.
2. In mixer with paddle attachment on medium speed, cream together butter and shortening.
3. 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).
4. Add eggs and egg yolk, one at a time, beating well after each addition.
5. Add heavy cream.
6. In separate, medium-sized bowl combine flour, baking soda and salt.
7. With mixer on low speed, slowly add the flour mixture to peanut butter mixture, scraping down the sides as needed.
8. 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).
9. Using a cookie scoop or measuring cup, measure out ¼-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
10. Gently press down on dough to flatten it just a bit to ensure even baking.
11. Bake for 10-13 minutes. The edges will be a perfect golden brown. There’s no guesswork with these!
12. Allow to rest on the cookie sheet for 5 minutes before transferring to wire rack to fully cool.

Notes

Recipe from SugarSpunRun

Recipe from SugarSpunRun