These Bakery-Style Peanut Butter Chocolate Chip Cookies are a dream come true for cookie lovers. With a perfect balance of creamy peanut butter and melty chocolate chips, each bite delivers a rich, indulgent flavor. The cookies bake up with a crisp edge and a soft, chewy center, creating a texture that’s simply irresistible. Plus, they’re ready in just over an hour, including a quick chill time to lock in that bakery-quality perfection.
What makes these cookies stand out is their decadent yet approachable nature. The aroma of peanut butter and chocolate wafting through your kitchen is pure comfort. Whether you’re sharing them with friends or savoring one with a glass of milk, these cookies are guaranteed to bring joy. In just 20 minutes of prep and 15 minutes of baking, you’ll have a treat that feels like it came straight from a professional bakery.
Delicious Ingredients for Bakery-Style Peanut Butter Chocolate Chip Cookies
- 2 ½ cups (12 ½oz/355g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (8oz/227g) creamy peanut butter (natural or regular)
- ½ cup (4oz/115g) butter, melted (unsalted recommended)
- 1 ¼ cups (7 ½oz/213g) dark brown sugar (light brown sugar can be substituted)
- ½ cup (4oz/115g) granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 2 cups (12oz/340g) bittersweet chocolate, chopped (semisweet chocolate can be used as an alternative)
Simple Steps to Perfect Peanut Butter Chocolate Chip Cookies
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer), beat the peanut butter and melted butter together until smooth.
- Add the dark brown sugar and granulated sugar to the peanut butter mixture. Beat for 3 minutes, until the mixture is fluffy.
- Add the eggs and egg yolk, one at a time, followed by the vanilla extract. Beat until fully combined.
- Gradually fold the flour mixture into the peanut butter mixture, then gently mix in the chopped chocolate.
- On a parchment-lined tray, scoop ¼ cup (2oz/57g) portions of dough. Roll each portion into a ball and place on the tray.
- Cover the tray and transfer it to the refrigerator for at least 1 hour (or up to 2 days) to chill thoroughly.
- When ready to bake, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Place about 6 balls of dough on the baking sheet, spacing them 3 inches (7 ½cm) apart. Flatten each ball slightly with your hand.
- Bake for 15 minutes, or until the edges are just starting to brown and the cookies are baked through.
- Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.
- Store the completely cooled cookies in an airtight container at room temperature for up to 5 days.
Perfect Pairings for Your Cookies
Elevate your Bakery-Style Peanut Butter Chocolate Chip Cookies by serving them with a glass of cold milk or a scoop of vanilla ice cream. For an extra touch, drizzle warm caramel sauce or sprinkle sea salt on top.
Smart Storage and Freshness Tips
Store your cookies in an airtight container at room temperature to keep them fresh for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a zip-top bag—they’ll stay delicious for up to 3 months.
Quick Time-Saving Tricks
If you’re short on time, skip the chilling step by placing the dough balls on the baking sheet and popping them in the freezer for 15 minutes. This helps maintain their shape while speeding up the process.
Creative Recipe Twists
Switch things up by swapping dark chocolate for white chocolate chunks or adding chopped nuts like almonds or pecans. For a nut-free version, use sunflower seed butter instead of peanut butter.
Essential Equipment for Cookie Success
For best results, use a stand mixer or handheld mixer to achieve that fluffy peanut butter base. A cookie scoop ensures evenly sized dough balls, while parchment paper prevents sticking for easy cleanup.
Bakery-Style Peanut Butter Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour 12 ½oz/355g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup creamy peanut butter 8oz/227g
- ½ cup butter 4oz/115g, melted
- 1 ¼ cups dark brown sugar 7 ½oz/213g
- ½ cup granulated sugar 4oz/115g
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 tablespoon vanilla extract
Add-ins
- 2 cups bittersweet chocolate 12oz/340g, chopped
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer, beat the peanut butter and butter together until smooth, then add the dark and granulated sugars. Beat for 3 minutes, until fluffy.
- Add the eggs and yolk, one at a time, followed by the vanilla extract. Beat until combined.
- Gradually fold the flour mixture, followed by chopped chocolate, into the peanut butter mixture.
- On a parchment-lined tray, scoop ¼ cup (2oz/57g) sized portions of dough, then roll into a ball and place on the tray. Cover and transfer to the refrigerator for at least 1 hour (or up to 2 days) to chill thoroughly.
- When ready to bake, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Place about 6 balls of dough 3 inches (7 ½cm) apart on the baking sheet and flatten slightly with your hand.
- Bake for about 15 minutes, until the edges are just starting to brown and the cookies are baked through.
- Transfer to a wire rack and let cool while you bake the remaining cookies.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
