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.

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