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The Best Peanut Butter Cookies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cookies
Thick Triple Peanut Butter Cookies on a copper wire rack.
These big, thick, bakery-style peanut butter cookies are loaded with peanuts and peanut butter chips for an extra peanut buttery cookie.

Ingredients  

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

Calories: 642kcal | Carbohydrates: 66g | Protein: 14g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 464mg | Potassium: 344mg | Fiber: 3g | Sugar: 38g | Vitamin A: 518IU | Vitamin C: 0.003mg | Calcium: 59mg | Iron: 2mg
Find it online: www.sugarandsoul.co/triple-peanut-butter-cookies/