Bakery-Style Peanut Butter Chocolate Chip Cookies

These big bakery-style peanut butter chocolate chip cookies are super thick, ultra-soft, and filled with chocolate chips. It’s best to use creamy peanut butter, and be sure to chill the cookie dough in the refrigerator for 1 hour before baking.

Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3/4 cup (150g) packed light brown sugar
2 large eggs, at room temperature
2 cups (500g) creamy peanut butter*
2 teaspoons pure vanilla extract
2 cups (360g) semi-sweet chocolate chips*
optional: 1/2 cup (100g) granulated sugar for rolling

Instructions

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high until combined.