Bakery Style Peanut Butter Cookies
These cookies are thin, yet chewy. Crispy on the outside, yet gooey on the inside. Full of peanut butter. Maybe the perfect bakery peanut butter cookie.
Ingredients
- 1 1/2 cups cake flour
- 1 1/2 cups bread flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 cup unsalted butter
- 3/4 cup creamy peanut butter
- 1 1/4 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Instructions
- In a medium sized mixing bowl combine both flours, baking soda, baking powder and salt. Set aside.
- In a standing mixer add the butter and peanut butter and mix until softened.
- Add both sugars and mix until combined. Once combined turn the speed up on the mixer and whip for 1-2 minutes until lighter in color and texture.
- Add the eggs and vanilla, mix on low until combined.
- Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
- Cover the dough and refrigerate for 1-3 hours minimum. You can also leave in the fridge for up to 3 days.
- Once the dough has chilled, preheat your oven to 350 degrees.
- Scoop the dough using a 2 tbs scoop, onto light metal, parchment paper lined cookie sheets.
- Bake for 12 minutes until the cookies are lightly golden.
- Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan. Enjoy!
Video
Nutrition
Calories: 291kcal Carbohydrates: 37g Protein: 5g Fat: 14g Saturated Fat: 7g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 0.4g Cholesterol: 39mg Sodium: 234mg Potassium: 96mg Fiber: 1g Sugar: 23g Vitamin A: 293IU Calcium: 34mg Iron: 1mg