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Bakery Style Chocolate Chip Peanut Butter Cookies
These bakery-style peanut butter cookies have the perfect soft and chewy texture with just the right size and thickness. They're loaded with dark chocolate chips and go perfectly with a glass of milk. I am convinced this is the perfect peanut butter cookie!
Ingredients
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (145g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- ½ cup (120ml) creamy no-stir peanut butter (like Jif or Skippy, not a natural peanut butter)
- 2 teaspoon (10ml) honey
- 1 tablespoon (15ml) whole milk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups (190g) all purpose flour
- 6 oz (170g) dark chocolate chopped into chunks, or use these incredible disks
- chopped peanuts for topping
Instructions
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Combine soft butter with brown sugar, granulated sugar and vanilla extract in a large bowl and mix on medium-high speed for about 2 minutes using an electric hand mixer on medium speed. You can also “cream” by hand with a wide rubber spatula. The mixture should look slightly pale and fluffy.
- Add the egg and egg yolk and mix until evenly incorporated. Mix in peanut butter until smooth, then mix in honey and milk.
- Add baking soda and salt and mix to blend well, then fold in the flour. Add chocolate chunks and fold them into the dough. The dough will be soft but shouldn’t be overly sticky. Cover the bowl and refrigerate the dough for 1 hour.
- Use a 1.5 oz cookie scoop to scoop up dough and release it onto prepared baking sheets spacing them about 3 inches apart. If you prefer a polished look, roll the dough into balls. Sprinkle chopped peanuts on top. If you prefer flatter cookies, flatten the dough balls slightly.
- Bake for 11-13 minutes until golden brown around the edges and still soft in the middle. I like to go slightly under-baked for a nice chewy cookie since they will continue to set as they cool on the baking sheet. They will be a bit puffy when they first come out of the oven and will deflate a bit as they cool. Let cookies cool for 2 minutes on the baking sheets and then transfer individually to a wire rack to cool completely.
