Bakery-Style Peanut Butter Chocolate Chip Cookies
These Bakery-Style Peanut Butter Chocolate Chip Cookies are a dream come true for cookie lovers. 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.
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.
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