I’m one of those people who eats so healthy all day long and then 8pm rolls around and a massive sweet tooth shows up. Anyone else?!
The problem is, when I eat store-bought cookies or brownies, they never do the trick. It’s not the ‘right’ kind of sweetness. So what I try to do instead is have a home-made dough on hand sitting in the fridge or freezer so I can bake 1 or 2 cookies at a time. It doesn’t take long to make the dough, and if I do it on Sunday, I can bake and eat them for the rest of the week. It’s a really nice way to eat sweets, but know what ingredients are in them.
Now, we made the dough Sunday for these but Amelia decided to bake these up last night (instead of me) and they came out enormous!! They were delicious but so large! Don’t worry, they taste amazing large or small. 🙂
I think next time, I might even throw some peanut butter chips in for some texture. Or maybe put some ice cream in the middle and make them peanut butter ice cream sandwiches…. ok, my mind is running! HA!
Ok, just make these. You’ll love them! Happy baking!
Bakery-Style Large Peanut Butter Cookies
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 tablespoons) unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
Directions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand or stand mixer, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
- Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Roll chilled cookie dough into balls, about 1 scant tablespoon of dough each for regular sized cookies or 2-3 tablespoons for extra large cookies. Arrange balls on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each. To prevent the cookies from over-spreading, after indenting the cookies, use your fingers to reshape into a thicker disc (since indenting the balls flattened them out).
- Bake for 11–12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
- Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
Season Generously 
These look delicious! I always loved the little crossmarks on them.
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