Bakery Peanut Butter Cookies
Bakery-Style Triple Peanut Butter Cookies are loaded with creamy peanut butter, crunchy roasted peanuts, and sweet Reese’s Peanut Butter Chips! Bake up a batch of these big, delicious cookies in under 30 minutes!
For more cookies that are loaded with tons of delicious peanut butter flavor, try these Reese’s Peanut Butter Cookie Cups or Reese’s Pieces Peanut Butter Cookies! Both are loaded with fun Reese’s peanut butter goodness!
Why You’ll Love These Bakery Style Peanut Butter Cookies
These Bakery-Style Triple Peanut Butter Cookies are a treat that peanut butter lovers everywhere will be rejoicing over! They’re filled with the best mouthwatering salty, sweet, crunchy, chewy flavor that’s best enjoyed with an ice-cold glass of milk!
Rebecca’s Recipe Review
Taste: Salty, sweet flavor that’s totally irresistible!
Texture: Each chewy bite is loaded with soft cookie dough, tender peanut butter chips, and crunchy peanuts with a drizzle of melted smooth peanut butter.
Ease: 5/10
Pros: Tons of amazing peanut buttery flavor in a cookie made with a foundation of pantry staple ingredients.
Cons: None.
Would I Make This Again? Absolutely, we LOVE this peanut butter cookie recipe!
These cookies are the bomb! I’ve made them three times already. I had to omit the peanuts, but next time I’ll use chunky peanut butter!
– Michele
Ingredients For Bakery Peanut Butter Cookies
Just three key ingredients pack these cookies full of that irresistible salty, sweet flavor! And since all three are storebought, it makes it simple to whip up this recipe anytime!
- Salted Butter
- Peanut Butter – I used JIF creamy peanut butter for these cookies, but any brand of creamy peanut butter will work just fine. However, natural peanut butter may not yield the best results.
- Granulated Sugar
- Light Brown Sugar
- Baking Powder
- Baking Soda
- Salt
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Dry Roasted Peanuts – I opted for unsalted peanuts so the salty taste didn’t overpower the cookie. However, you can try making them with salted peanuts or even other flavors of peanuts for a flavor variation! If you use salted peanuts, you may want to reduce the added salt in the recipe or use unsalted butter.
- Peanut Butter Chips – These can be found in the baking aisle at the grocery store next to the other baking chips.
How To Make Bakery Peanut Butter Cookies
- Cream together the salted butter, granulated sugar, light brown sugar, peanut butter, baking powder, baking soda, and salt until light smooth and light in color.
- Beat in the large eggs, one at a time, mixing after each addition. Then pour in the vanilla extract and mix.
- Mix the cornstarch into the dough, then add the all-purpose flour a little at a time, mixing after each addition.
- Add in the dry roasted peanuts and peanut butter chips and mix until just evenly incorporated.
- Portion out the cookie dough and then break the scooped ball of dough in half, then gently press the halves back together so that the broken sides are upward to add texture. Then transfer the cookies to a prepared baking sheet.
- Press additional peanut butter chips into the tops of the cookies if desired.
- Bake the cookies until the edges and some of the tops are golden brown.
Adding Delicious Texture To These Cookies
A standout feature of these cookies is their deliciously satisfying texture! To achieve this, the cookie dough is first portioned out using a large cookie scoop. I use this #10 scoop (affiliate link) with a 3.25-ounce capacity, making a 4-ounce cookie.
Afterward, pop the cookie dough balls into your hand and break the scooped ball of dough in half. Then gently press the halves back together so that the broken sides that were inside the dough are now upwards.
This simple technique allows the top of the cookie to bake up with slightly crisp ridges across the top that give lots of tasty texture!
Rebecca’s Tips
- Weighted Measurements – For the most accurate cookie, use a kitchen scale to weigh out the ingredients. The flour measurement is the most important measurement to weigh out, as too much can easily be added to recipes. This is because the typical way to measure flour is to dip the cup into the bag or container, pack it in, and level it off. However, that method adds too much flour into the recipe resulting in dry, crumbly cookies. Therefore, learning How To Measure Flour correctly will guarantee not only great results in this cookie recipe but also in every other recipe that you make!
- Cornstarch – This simple ingredient greatly impacts this recipe, even though it only calls for a teaspoon and a half. The cornstarch helps to create and maintain the structure we want in this cookie to create a big, thick, yet soft and amazingly chewy cookie! Therefore, don’t omit this ingredient if you can help it!
- Two Baking Sheets – Baking cookies with two cookie sheets allows you to rotate the baking sheets. This prevents you from having to drop any cookie dough onto a hot sheet which ultimately can alter the final structure of the cookie.
- Chocolate – If you love chocolate with your peanut butter, you can stir some chocolate chips into the dough! It may also be tasty to add a dipped chocolate bottom to the cookies. To do so, carefully dip the bottom of the cookies into melted chocolate.
How To Store The Best Peanut Butter Cookies
Place the cookies into an airtight container and store them at room temperature to enjoy for 3 to 4 days.
How To Freeze Peanut Butter Cookies
This peanut butter cookie dough freezes great to enjoy later. To freeze the cookie dough, first, portion it onto the pan and then flash-freeze it on the baking sheet.
This allows the dough balls to freeze individually, preventing the dough from becoming one big frozen ball in a bag. Once frozen, place the dough balls into a Ziploc bag and squeeze out the excess air.
Then transfer the bag of frozen dough balls into the freezer and store for up to 3 months. Now you can enjoy one or two freshly baked cookies at a time without causing a mess in the kitchen first!
More Peanut Buttery Desserts:
- Chocolate Peanut Butter Cookies – Filled with a sweet, creamy peanut butter filling!
- Peanut Butter Crunch Brownies – Fudgy brownies with a crunchy peanut butter topping!
- Peanut Butter Pretzel Bites (Chubby Hubby Bites) – A delicious salty, sweet snack!
- Easy Homemade Peanut Butter Fudge – The best melt in your mouth fudge!
- Peanut Butter Bars – An easy 5-ingredient recipe that’s made in less than 10 minutes!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
The Best Peanut Butter Cookies
Ingredients
- 1 cup salted butter (226g) very soft
- 1⅓ cup peanut butter (340g)
- 1 cup granulated sugar (198g)
- 1 cup light brown sugar (215g) packed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt see notes
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2⅔ cups all-purpose flour (320g) spooned and leveled
- 1½ teaspoons cornstarch
- 1⅓ cup dry roasted peanuts (190g)
- 1⅓ cup peanut butter chips (227g)
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer fitter with a paddle attachment, cream together 1 cup salted butter, 1 cup granulated sugar, 1 cup light brown sugar, 1⅓ cup peanut butter, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until smooth and light in color, about 2 minutes. Scrape down the sides of the bowl as needed.
- Beat in 2 large eggs, one at a time, mixing after each addition, then mix in 1 teaspoon vanilla extract and scrape down the sides of the bowl as needed.
- Add 1½ teaspoons cornstarch to the dough, then add the 2⅔ cups all-purpose flour ⅔ cup at a time, mixing after each addition just until the flour is mostly incorporated into the dough.
- Mix in 1⅓ cup dry roasted peanuts and 1⅓ cup peanut butter chips just until evenly incorporated.
- Use a #10 cookie scoop or 4 ounces of dough, break the scooped ball of dough in half, then gently press the halves back together so that the broken sides are upward to add texture to the cookies. Place the cookies about 4 inches apart on the prepared baking sheet.
- Add additional peanut butter chips before baking if desired.
- Bake for 14 to 16 minutes until the edges and some of the top is golden brown.
Notes
- If using sea or kosher salt, use 1 teaspoon.
- Can I Use All-Natural Peanut Butter In This Recipe? Since all-natural peanut butter has a runnier consistency, it would alter the structure of these cookies. For this recipe, a creamy peanut butter such as JIF works best.
- Instead Of Baking Big Cookies, Can I Make Smaller Cookies? Of course! Instead of using 4 ounces of dough per cookie, you can decrease it to 2 or 2.5 ounces for smaller cookies. Just be sure to keep a close eye on them while baking since they’ll cook quicker than big cookies!
- Can I Add Chocolate? Sure, if you’re looking to break up the peanut butter flavor a bit, try using chocolate chips instead of peanut butter chips with no other changes to the recipe.
- Can I Omit The Nuts? Sure, but I would add an additional 1/4 cup of flour to the mixture to replace it.
- Storage Instructions: Place the cookies into an airtight container and store them at room temperature to enjoy for 3 to 4 days.
- How To Freeze The Cookie Dough For Later: Portion the dough onto the pan and then flash-freeze it on the baking sheet. This allows the dough balls to freeze individually, preventing the dough from becoming one big frozen ball in a bag. Once frozen, place the dough balls into a Ziploc bag and squeeze out the excess air. Then, transfer the bag of frozen dough balls into the freezer and store them for up to 3 months. Now, you can enjoy one or two freshly baked cookies at a time without causing a mess in the kitchen first!
Nutrition
Did You Make This Recipe?
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Recipe adapted from King Arthur Baking Company’s The Essential Cookie Companion (affiliate link).
Share your thoughts!
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This is the best peanut butter cookie recipe by far! I make a batch, bake 10-20 smaller cookies and place the rest of the pre-made cookie balls in the freezer for future use. These cookies are absolutely to die for and my friends and family always ask for more!!
I’m making these tonight! The dough is soooo good! I want to make them 2oz though; how long do you recommend baking?
This is one of my favorite cookies! I would bake the cookies for 9 to 11 minutes at that size. I hope you enjoy them!
Yum
Several comments: Must reduce the temperature a little — I burned the bottoms of the first batch. I didn’t have luck with the pinching-balls-in-half-flipping-them-over thing. I’ll cut the recipe in half next time, as it makes a ton. The dough was INCREDIBLE, maybe better than the cookies (though they were very good).
Did you bake on parchment paper or tight on the pan? I’ve never had an issue with burning and we make these monthly. Could be that your oven runs a little hotter? And you don’t have to break apart the dough, it’s optional!
These cookies are the bomb! I’ve made them three times already. I had to omit the peanuts, but next time I’ll use chunky peanut butter!
I’m so glad you enjoyed them!
I made the cookies, I left out peanuts. I really wasn’t impressed by what they looked liked. They had no dimension. Flat cookie. Tasted okay. I did look up to see what I could do in the future to make these cookies more appealing. Refrigerate 24 hours
Prior to making. I will give it another attempt. I am an experienced baker and enjoy making cookies.
Hi Kim, these cookies are always big and thick when we make them and we make them a lot. Sorry you didn’t enjoy them.
This was simple to make, and the end result, delicious. I’ll keep this recipe handy!
These are so good. I had my doubts because of the cornstarch but it makes them melt in your mouth.
I’m so glad you went out of your comfort zone and enjoyed them!
Whoa! These are amazing. I followed the recipe and weighed my ingredients. I had to use a little less than 1/4 cup of “real” peanut butter as I ran out of the “fake” stuff. I also added a bit of amaretto flavoring with the vanilla.
I did about 2.8 oz size cookies and just did balls without separating them apart. They baked up really well and I a sprinkled some maldon on top.
Just so so good!
Love the added crunch from putting roasted peanuts in the batter. I did some without chips and some with salted caramel chips as I didn’t have peanut butter flavored ones.
Worthwhile and no issues with this recipe 🙂 Soft, chewy, crispy, peanut-ty
So glad you enjoyed them! Thanks for coming back to leave a review!
Woo honey, these cookies are fantastic! I made them for the first time this weekend for a charity event. They were a hit! I’m putting this one in my recipe file! Thank you!
What are the measurements for 2.5 and 5.33, Why can’t you put them in regular US measurements. I cant make these now.
Hi Joby, I’m not sure where you are seeing those numbers, these measurements are all in American cups, teaspoons, and tablespoons.
Those numbers come up when you change the quantity of cookies when you got to print the recipe. Joby must have changed her quantity to 24 cookies instead of 12, which increases the flour to 5.33 (5 1/3 c.) flour and 2.5 (2 1/2 c) of peanut butter.
I personally love that option when printing to increase the servings and it doing the calculations for me!
Ah, yes, you are right! Great catch!
2.5 is 2-1/2 and 5.33 is 5-1/3