I’ve made three batches of these peanut butter cookies in the past few months! This is a story of loving a cookie, making it for everyone I know, and being utterly unimpressed with my pictures of them. Over and over. I have to admit part of my motivation to keep making these was pictures that weren’t worthy of posting (occupational hazard of a food blogger). I figured that if I kept trying I would eventually be happy with the pixels I managed to capture. Well this is it. Finally everyone gets to see my pictures and eat these cookies.
My friend Dorothy over at Crazy for Crust has amazing recipes! If you haven’t checked out her blog, then I insist you do. 😉 This cookie recipe is hers and it’s literally the best peanut butter cookie I’ve ever had. The cookie base is full of peanut butter flavor and it’s loaded with lots of peanut butter chips. Yup, it’s pretty perfect. 🙂
Bakery Style XL Peanut Butter Cookies Recipe
(Makes 14 monster sized cookies)
Note: Needs 4 hours chilling time.
- 1/2 cup (equivalent to 1 stick) butter, softened
- 3/4 cup creamy peanut butter
- 3/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 and 1/4 cup peanut butter chips (I used Reese’s)
- In a large bowl, cream the butter, peanut butter, brown sugar, and white sugar, until light and fluffy.
- Mix in the egg, vanilla extract, milk, salt, and baking soda until well combined.
- Gradually mix in the flour, until just combined.
- Stir in the peanut butter chips.
- Chill the dough for a minimum of 4 hours in the refrigerator.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with a silicon mat or parchment paper.
- Using a 1/4 measuring cup, scoop out dough, form into a ball, then slightly flatten with the bottom of the measuring cup.
- Bake them four to a tray in the preheated oven for about 16 minutes or until slightly browned on the edges.
- Let them rest for about 3 minutes and transfer them to a cooling rack.
Store in an air tight container at room temperature or freeze them in a freezer friendly bag.
Creaming the butter and sugars takes a few minutes. Ho hum…I just thought about what else I needed to do for the day. Do you day dream when you bake? (My husband piped up and added that generally during the boring parts of baking he day dreams about enjoying what he baked. After all it’s usually something super tasty.) 😉
Once all the ingredients are mixed together the batter will be thick. An obvious side effect of using so much peanut butter. Oh my, I’m just realizing that even though I’m a very neat person, I’m not so neat when I’m baking. Sorry for all the crapola in the background. 😉
You do need to chill the cookie dough so don’t forget to plan accordingly. Trust me, it’s worth it. The cookie dough will be dense when you remove it from the refrigerator. Keep the bowl of dough in the fridge in between batches to ensure the baking times for each tray is the same.
Why are they called “Bakery Style XL”? It’s because they are like something you’d get at a bakery, and while It may be hard to tell from the pictures they are ginormous! They require a 1/4 cup of dough per cookie. According to my husband, every cookie should be this size (and in fact basically all the cookies he makes are this size). 😉 Make sure you flatten the top a bit to get that perfect looking bakery style cookie shape.
Calling all peanut butter lovers! You’ve got double trouble with a peanut butter base cookie packed with peanut butter chips. They are so peanut-y. 🙂
These cookies are so chewy and soft. Isn’t that the best, people? I cannot resist! Yum.
I’m smitten over these bad boys. 🙂 They are crazy delicious! I love when I find a truly awesome cookie like this one. Aside from simply eating one of these perfect creations, I’m also already pondering how else I can enjoy them. Perhaps ice cream sandwiches in the summer time? Maybe that’s wishful thinking for warmer weather. 😉
Where’s a cold glass of milk when you need it? 😉
Peanut butter is an excellent source of protein, so these are healthy right? 😉
Thank you, Dorothy from Crazy for Crust, for the best peanut butter cookie recipe of all time!
Here are some other great peanut butter cookies.