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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/