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Nancy B's Cookies (Copycat Recipe)


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 2 hours
Total Time 2 hours 37 minutes
Servings 12 cookies
Close up of a stack of peanut butter chocolate chip cookies.
Bake the famous Nancy B's Bakery Cookies at home with this easy copycat recipe packed with chocolate and peanut butter flavor!

Ingredients  

Instructions

  • Sift together 1¾ cups bread flour, 1¾ cups cake flour, 2 tablespoons powdered milk, 1½ teaspoons baking powder, and 1¼ teaspoons baking soda in a medium bowl and set aside.
    A woman's hand using a sifter for baking.
  • Cream together 1⅓ cups light brown sugar, 1¼ cup salted butter, 1 cup creamy peanut butter, 1 cup granulated sugar, 1 teaspoon salt, and 1 tablespoon vanilla extract for 2 minutes.
    Peanut butter, butter, and sugar in a mixing bowl.
  • Add in 2 large eggs and beat until just combined.
    Two eggs being added to a mixing bowl to make cookie dough.
  • Add in the dry ingredients in three parts, mixing after each addition until just incorporated. Scrape the sides of the bowl and mix for 15 additional seconds.
    Dry ingredients being added to wet ingredients to make cookie dough.
  • Stir in 24 oz chocolate chips (I like to reserve about ¼ cup to press into the tops of the cookie dough for a more finished look). Original recipe says to use 1/4 cup scoop to measure cookies. If you make them that large no problem, I have been able to make them about half that size by adjusting cooking time.
    Chocolate chips and chunks being added to cookie dough in a mixing bowl.
  • Use a #8 cookie scoop or a ½-cup measuring cup to divide the dough into 12 cookies; each cookie should weigh approximately 6 ounces. Place them close together on a baking sheet for chilling.
  • Make your balls and flatten slightly, gently pressing your fingers in to give the top texture. Then, freeze them for at least 2 hours, preferably overnight to 24 hours. MUST BAKE FROM FROZEN TO KEEP THE TEXTURE RIGHT.
    Overhead photo of balls of chocolate chunk cookie dough on a baking pan ready to chill.
  • When ready to bake, preheat the oven to 350℉ and line a double-layered baking sheet with parchment paper. The doubled-up pans allow the large cookies to bake through without overbaking the bottoms.
  • Bake 4 cookie dough balls per baking sheet at 350°F for 18 to 20 minutes, rotating the pan halfway through. Allow to cool on the pan for 5 minutes before transferring to a wire rack. Use fresh pans for the next batch, or chill the hot pans in the freezer for a couple of minutes before placing the next batch to bake.
    Baking sheet lined with parchment paper with 4 cookie dough balls on it.

Nutrition

Calories: 893kcal | Carbohydrates: 111g | Protein: 13g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 614mg | Potassium: 275mg | Fiber: 3g | Sugar: 79g | Vitamin A: 788IU | Vitamin C: 0.5mg | Calcium: 146mg | Iron: 2mg
Find it online: www.sugarandsoul.co/nancy-bs-bakery-cookies/