Bakery Style, Soft Peanut Butter Cookies

Everyone needs a classic, old-fashioned peanut butter cookie recipe. Make bakery-style, soft peanut butter cookies at home with this simple recipe. 

Time to share another of our “famous” bakery style cookie recipes! (Famous= popular in our family. 🙂 ) I love my cookies soft, slightly underbaked, and THICK. Oh, yeah, and they have to be straight from the oven. That is, barely cooled off enough to not burn my hand.

If I had to choose one of our bakery style cookie recipes as my favorite, these soft peanut butter cookies would be at the top of the list. Why? Well, because of a few reasons:

1: They’re peanut butter cookies, and I looooovvvveeee peanut butter! (Obviously!)

2: These cookies are thick and soft. No hard, crispy edges here.

3: Lastly, they are moist. A lot of times peanut butter cookies are very dry and crumbly, especially the kind you buy from the store. You could have the classic peanut butter cookie look, but unfortunately, I’ve had to second guess myself before grabbing a cookie. Some types of peanut butter cookies are so dry, you can barely taste the peanut butter. Thankfully, these cookies are not that way. In fact, these cookies are bursting with peanut butter flavor and stay soft!

This dough is super easy to whip up. All you need is a few basic ingredients, a mixer, and 10 minutes. As always I like to chill the dough. I would recommend rolling them into balls and making the class criss-cross pattern first, before you chill the dough. This helps them cool faster, since they are smaller. Plus, it’s easier to work with room temperature dough.

Also, after they’re rolled into balls, it’s harder to keep eating the cookie dough. I’m telling you, once you taste it, you will not be able to stop until they get into the oven! It takes a lot of willpower for me to just stick these pretty little cookies in the fridge…

There’s one step to these peanut butter cookies that is unique just to Lizzy T. With all of our bakery cookies, we sprinkle the top with a little bit of sugar before they go through the oven. This gives a special effect that you won’t want to skip out on. A little extra sweetness never hurts.

Okay, and one more thing- if you don’t need these cookies right now but know that you’ll want them in the near future, they are very freezable!

This is how we do it:

-Roll out the balls, use a fork to make criss-cross lines on the cookie.

-Put the unbaked dough on top of each other, with wax paper in between layers.

-Wrap them up and put them in a plastic baggie, and write instructions on the bag of how to bake them so it’s easier to remember when that cookie craving hits. 😉

-Put the baggie in a bigger plastic container, and then stick in the freezer! I like to use Rubbermaid Take Along rectangle containers. They’re big and fit lots of cookies inside.

All you have to do when you are ready for freshly baked cookies is pull them out of the freezer, then let them defrost fully before opening the container or bag. Once the cookies are cold but completely defrosted, you’re ready to bake them! You can freeze cookie dough for up to 3 months.

Hope you enjoy these delicious treats;)

-Maddie

Julie

Yields 30

Bakery Style, Soft Peanut Butter Cookies

Everyone needs a classic, old-fashioned peanut butter cookie recipe. Make bakery-style, soft peanut butter cookies at home with this simple recipe.

10 minCook Time

10 minTotal Time

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Ingredients

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar, for sprinkling

Instructions

1. In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
2. In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
3. Use a large cookie scoop (or whatever size scoop you'd like!) and roll the dough into balls.
4. Place the dough balls on a non-stick baking mat. Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough. Sprinkle extra white sugar on the tops of the cookies. Refrigerate the cookies for 30 minutes.
5. Bake the cookies at 375 degrees for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
6. Store in an airtight container.

Cuisine: American | Recipe Type: Dessert

7.6.3

870

https://www.tastesoflizzyt.com/bakery-style-soft-peanut-butter-cookies-recipe/

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