XL Bakery Style Peanut Butter Cookies Recipe
Bakery Style Peanut Butter Cookies are an XL thick peanut butter cookie recipe filled with peanut butter chips! These easy cookies are enormous and SO good.
Servings: 24 cookies
Calories: 712kcal
Cost: 15
Ingredients
- 1 cup (226g) unsalted butter softened
- 1 ½ cups (401g) peanut butter
- 1 ½ cups (300g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 tablespoons (27ml) milk
- ¼ teaspoon salt
- 2 teaspoons baking soda
- 3 ½ cups (434g) all purpose flour
- 1 package (about 1 ⅔ cups) Reese’s Peanut Butter Chips
- 1 ½ cups chopped peanuts , optional
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment or a silpat baking mats.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add eggs, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips and nuts.
- Scoop ¼ cupfuls of dough and place on a cookies sheet at least 4-inches apart. Use a fork to press the cookies down with a criss-cross pattern.
- Bake 15-18 minutes until the bottoms start to become light golden and the cookies are no longer glossy in the center.. Cool about 5 minutes and then remove from cookie sheets.
- You can make these smaller (1 or 2 tablespoon size) and baking time will be less, about 7-10 minutes. Recipe can also be cut in half for fewer cookies, or doubled for more.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Video
Notes
If not using peanuts, use about 3 cups of peanut butter chips.
Nutrition
Serving: 1cookie | Calories: 712kcal | Carbohydrates: 73g | Protein: 18g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 405mg | Potassium: 439mg | Fiber: 5g | Sugar: 38g | Vitamin A: 516IU | Calcium: 73mg | Iron: 3mg