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HUGE Bakery Style Peanut Butter Cookies

HUGE, soft, thick and chewy peanut butter cookies!


  • 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


  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 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
  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.


Recipe from SugarSpunRun