Bakery Style Chewy Peanut Butter Cookies

Jumbo-sized peanut butter cookies that stay soft and chewy for days! These bakery-style chewy peanut butter cookies are delicious!

You might also like our lunch lady peanut butter cookies, my grandma’s scotcheroos recipe, or our copycat Chick-fil-a cookies!

Watch our step by step video!

Chewy Peanut Butter Cookies

I love peanut butter cookies, but many peanut butter cookies dry out quickly and get crumbly. NOT THESE! These giant bakery-style cookies are chewy and stay chewy. I wrap them individually in plastic after they’ve been baked and cooled to keep them fresh even longer. The consistency reminds me of Otis Spunkmeyer peanut butter cookies, but these taste so much better because they are homemade and made with basic ingredients.

What Makes Peanut Butter Cookies Chewy

These cookies are an adaptation of my peanut butter chocolate chip cookies, which have rave reviews. They are rich with brown sugar and only a small amount of white sugar which keeps them moist and chewy. I use a 3 Tablespoon cookie scoop for big cookies. You can use a smaller scoop if you’d like and adjust the baking temp.

I don’t like rolling my peanut butter cookies in sugar before baking. I don’t think they need it and stay softer without the added crunch. I simply dip my fork in water then do the crisis cross pattern on each cookie before baking. Dipping the fork in water keeps the dough from sticking to the fork.

Why This Recipe Works

1. Basic ingredients that you probably already have in the pantry.
2. They stay soft for days. You can easily make them the day before you want to serve them.
3. No chilling is required. Simply whip up the dough then bake!
4. No need to roll the cookies in sugar. These cookies are delicious simply scooped and baked.
5. Jumbo cookies. One batch makes 15 jumbo-sized cookies.

Bakery-Style Chewy Peanut Butter Cookie Ingredients

• Butter: I always bake with salted butter, but you can use unsalted butter if you’d like.
• Sugar: I use a combination of brown sugar and white sugar (mostly brown sugar for moisture and chewiness).
• Peanut Butter: You can use creamy peanut butter or crunchy peanut butter. I use creamy.
• Egg: For richness and flavor.
• Milk: You can use any kind of milk.
• Vanilla: Have you tried making your own vanilla extract? It’s easy!
• Baking soda and salt: for texture and leavening.
• Flour: all-purpose flour works great.

How To Make Jumbo Chewy Peanut Butter Cookies

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Note: I always bake on light-colored baking sheets (light metal). If you use dark metal you’ll need to adjust the cooking time.

Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla and mix until smooth and creamy.

Add dry ingredients and mix just until dough forms.

Scoop dough using a 3 Tablespoon cookie scoop onto the baking sheets. I bake 4 cookies on a cookie sheet.

Dip a fork in water, let the excess water drip off, then use the fork to add a criss-cross pattern on each cookie.

Bake cookies for 12 minutes. The edges of each cookie will be light brown.

If the cookies aren’t perfectly round you can fix that by taking the back of a spoon or a spatula and shaping the hot cookie. Just press the spatula against the edge of the hot cookie as you go around the entire cookie.

Allow cookies to cool on the baking sheet for 2 minutes then transfer to a wire cooling rack to cool completely.

There simply isn’t a better peanut butter cookie recipe out there. Tried and true, I hope you like these as much as our family does!

Bakery Style Chewy Peanut Butter Cookies

Bakery Style Chewy Peanut Butter Cookies

Jumbo-sized peanut butter cookies that are soft and chewy for days! These bakery-style chewy peanut butter cookies are delicious!

4.84 from 6 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 15 cookies

Calories: 160kcal

Ingredients

• 1/2 cup butter (1 stick, room temperature)
• 1 1/4 cups brown sugar packed
• 1/4 cup white sugar
• 3/4 cup peanut butter
• 1 egg
• 1/4 cup milk
• 2 teaspoons vanilla
• 1/2 teaspoon salt kosher
• 3/4 teaspoon baking soda
• 2 cups flour

Instructions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• Combine brown sugar, white sugar, and butter. Beat until creamy. Add peanut butter, milk, egg, and vanilla. Mix until well blended.
• Add baking soda, salt, and flour to the creamed mixture at low speed.
• Use a 3 Tbsp. sized cookie scoop to scoop cookie dough onto the baking sheet. Flatten slightly in a crisscross pattern with a fork (if the dough sticks to the fork you can dip the fork in water first).

  Note: I bake 4 cookies, spaced out, per sheet for jumbo cookies.
• Bake one baking sheet at a time for 12-13 minutes or until set and just beginning to brown. Do not over-bake.
• Cool for 2 minutes on a baking sheet. Remove cookies to the cooling rack to cool completely.

Notes

Wrap cooled cookies individually in plastic to keep them fresh. Cookies will stay soft for days. 

I bake with light-colored metal baking sheets. If you bake on dark metal you may need to adjust the baking time so that the bottoms of the cookies don't get too dark.

Nutrition

Calories: 160kcal