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. These are the best peanut butter cookies and they'll soon become a staple in your home too.
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
- Basic ingredients that you probably already have in the pantry.
- They stay soft for days. You can easily make them the day before you want to serve them.
- No chilling is required. Simply whip up the dough then bake!
- No need to roll the cookies in sugar. These cookies are delicious simply scooped and baked.
- 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 granulated white sugar (mostly brown sugar for moisture and chewiness).
- Peanut Butter: You can use creamy peanut butter or crunchy peanut butter. I use creamy. I haven't tried making these with natural peanut butter, but I'd imagine they'd be delicious with natural peanut butter as well.
- 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. I use the paddle attachment on my stand mixer, but an electric hand mixer works well too.
Add flour mixture and mix just until dough forms. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is mixed.
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 Peanut Butter Cookies
Bakery Style Chewy Peanut Butter Cookies
Ingredients
- ½ cup butter (1 stick, room temperature)
- 1 ¼ cups light brown sugar packed (can also use dark brown sugar)
- ¼ cup white sugar
- ¾ cup peanut butter creamy or crunchy
- 1 large egg
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt kosher
- ¾ 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 in a large bowl. 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 a wire rack to cool completely.
Angie says
Any idea why my dough came out so wet? I couldn't do anything with it.
Brandy says
I've never had that issue. The only thing I can think of is that one of the measurements (maybe your flour) was off? Did you try adding 1/4 - 1/2 cup to the dough when it was too wet?
Connie Campbell says
Love this recipe!!! Crispy edge and chewy middle..since I’m in Texas I made mine Texas Size 🎉🎉
Brandy says
Texas size is the best size!
Deb says
This recipe made 13 large, perfect peanut butter cookies.
cynthia j calise says
Just made these today with my granddaughter. They received high marks from everyone in the house. Now I just have to go buy more brown sugar to make another batch. Thank You for the recipe