Gourmet Thick Soft Peanut Butter Cookies
Gourmet Thick Soft Peanut Butter Cookies: Do you ever crave a warm, gooey, and indulgent treat that satisfies your sweet tooth and leaves you feeling completely content? Look no further than gourmet thick soft peanut butter cookies. In this post, we’ll explore the world of gourmet peanut butter cookies and discover just how easy it is to create mouthwatering cookies that will make your taste buds sing. Get ready to learn the secrets of making the perfect gourmet thick soft peanut butter cookies from scratch, and be prepared to impress even the most discerning dessert enthusiasts with the best peanut butter cookies.
Can I use Natural Peanut Butter?
When you take a classic peanut butter cookies recipe and transform it into the ultimate peanut butter cookie! These large thick bakery size cookies have a crunchy top with a soft inside and tons of peanut butter flavor, sure to satisfy any peanut butter lovers sweet tooth.
- Processed: The cookies truly taste perfect with great texture. They spread less and aren’t as crumbly.
- Natural-Style: The cookies spread a bit more and are somewhat sandier/crumblier.
But, most importantly, both cookies have fantastic peanut butter flavor. Keeping the above notes in mind, you can use either kind.
THE HIGH PRICES OF GOURMET COOKIES
Do you have a high priced cookie store near you? Have you tried their cookies? When I heard we were getting a Crumbl near our home I couldn’t wait to try all the cookies they had to offer. I quickly learned, while I like the idea of having a giant thick soft cookie, most of their flavors weren’t that good and the prices were insane! One single cookie cost $4.68 and a dozen is almost $40.00 ($39.93). Those prices are ridiculous! So, I set out on a mission to create my own giant thick cookies. If peanut butter cookies are not your thing don’t worry, below you will find 12 large, thick, and soft cookie recipes. OREO COOKIES, CIRCUS ANIMAL COOKIES, FAMOUS SUGAR COOKIES, SALTED CARAMEL COOKIES, AND SO MUCH MORE.
Chill the Cookie Dough
More Peanut Butter Cookies Recipes
Tips and Tricks—How to Make Thick Soft Peanut Butter Cookies
These perfect cookies are packed with peanut butter flavor and are the best cookies for taking to a summer picnic. Why? You only need one dessert! Not only are they the best chewy peanut butter cookies but they are large and in most cases will feed two people.
- BUTTER: For flavor a little fat and a tiny bit of liquid.
- BROWN AND WHITE SUGAR: Combining both sugars creates the best flavor, color , and texture.
- BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking soda and use baking powder.
- HANDLING DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together.
- CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 1 hour.
HOW TO MAKE GOURMET THICK PEANUT BUTTER COOKIES
GOURMET PEANUT BUTTER COOKIE INGREDIENT LIST-full printable recipe below in recipe card
- 1 cup unsalted butter, softened
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 (10 ounce) bag peanut butter chips
- 1 cup peanuts (I used cocktail)
- ½ cup granulated sugar for the topping
GIANT SOFT PEANUT BUTTER COOKIES INSTRUCTIONS
- Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl add the room temperature butter, light brown sugar, granulated sugar, peanut butter, eggs and vanilla.
- Mix until light and fluffy.
- In a medium bowl, whisk together the flour, salt and baking powder.
- Add dry ingredients to the wet ingredients, mix until combined with a stand mixer, fitted with the paddle attachment or hand mixer, on medium speed, making sure to scrape around the bowl with a rubber spatula.
- Stir in the peanut butter chips and peanuts.
- Divide dough into 14 balls (about 4.6 ounces each).
- Roll cookie dough balls in sugar.
- Place 7 balls on each prepared cookie sheet, using a fork press in a crisscross pattern into the top of each cookie.
- If desired sprinkle more sugar on top.
- Refrigerate 1 hour.
- Preheat oven to 350°. NOTE: THESE COOKIES WERE BAKED IN A CONFECTION OVEN YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake 16-18 minutes or until there are crisp edges and golden brown.
- Slide the cookies still on the parchment paper onto the counter to cool completely.
- NOTE: DO NOT REMOVE OR PICK UP COOKIES UNTIL THEY HAVE COOLED. These cookies are heavy and will fall apart if lifted too soon. BUT TOTALLY WORTH THE WAIT!
- Makes 14 Large Cookies
THE SECRET TO MAKING A DELICIOUS BAKERY SIZE COOKIE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while baking.
CAN THIS RECIPE MAKE SMALLER COOKIES?
This recipe was designed to make 14 large thick gooey cookies. Like the ones you get at a bakery.
However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size will also change.
CAN PEANUT BUTTER COOKIE DOUGH BE MADE IN ADVANCE?
FREEZER (BAKED COOKIES): Place baked cookies in a freezer safe bag or an airtight container. The cookies will stay fresh in the freezer up to 3 months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.
TRANSFORMING THE BEST PEANUT BUTTER COOKIES RECIPE INTO DIFFERENT COOKIES
WHAT I LOVE ABOUT THESE SOFT COOKIES? There versatility! Below is a list of different simple ingredients that will transform a classic peanut butter cookie into a supreme peanut butter cookie.
- CRUNCHY PEANUT BUTTER: Swap out the creamy peanut butter for chunky peanut butter.
- REESE’S PEANUT BUTTER CHIPS: Most companies that make chocolate chips also make peanut butter chips. Sometimes it’s worth spending more to get a nice rich peanut butter flavor. Ghirardelli chips are good too.
- CHOCOLATE CHIPS, DARK CHOCOLATE CHIPS, or CHOCOLATE CHUNKS: Transform your peanut butter cookies into peanut butter chocolate chip cookies.
- OATMEAL: Transform your peanut butter cookies into peanut butter oatmeal cookies.
- JAM: Make a giant peanut butter thumbprint cookie!
HOW TO MAKE PEANUT BUTTER OATMEAL GOURMET THICK COOKIES
Using oatmeal instead of flour in a cake or cookie recipe is an easy way to increase the whole grain and fiber content of a baked good. I recommend starting with substituting half of the flour with quick oats in a given recipe, to see how you like the change.
Large Gourmet Cookies
Gourmet Thick Peanut Butter Cookies
Stop paying outrageous prices for gourmet cookies. Make your own!
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 (10 ounce) bag peanut butter chips
- 1 cup peanuts (I used cocktail)
- ½ cup granulated sugar for the topping
Instructions
- Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl add the butter, light brown sugar, granulated sugar, peanut butter, eggs and vanilla.
- Mix until light and fluffy.
- In a medium bowl, whisk together the flour, salt and baking powder.
- Add dry ingredients to the wet ingredients, blend until combined.
- Stir in the peanut butter chips and peanuts.
- Divide dough into 14 balls (about 4.6 ounces each).
- Roll cookie dough balls in sugar.
- Place 7 balls on each prepared cookie sheet, using a fork press into the top of each cookie.
- If desired sprinkle more sugar on top.
- Refrigerate 1 hour.
- Preheat oven to 350°. NOTE: THESE COOKIES WERE BAKED IN A CONFECTION OVEN YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake 16-18 minutes.
- Slide the cookies still on the parchment paper onto the counter to cool completely.
- NOTE: DO NOT REMOVE OR PICK UP COOKIES UNTIL THEY HAVE COOLED. These cookies are heavy and will fall apart if lifted too soon. BUT TOTALLY WORTH THE WAIT!
- Makes 14 Large Cookies
Notes
HOW TO MAKE PEANUT BUTTER OATMEAL GOURMET THICK COOKIES
Using oatmeal instead of flour in a cake or cookie recipe is an easy way to increase the whole grain and fiber content of a baked good. I recommend starting with substituting half of the flour with quick oats in a given recipe, to see how you like the change.
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I am definitely baking a batch or two of these! Question: My electric oven can be convention or a regular oven. When I use convection, it automatically adjusts the temperature, 350 degrees would be 325 degrees. Should I adjust to 350 degrees or go with 325? Thank you!
*Convection Oven
Can you cut this recipe in half?
Hi Kimberly, Sure!
These cookies sound delicious! How would you make these peanut butter oatmeal cookies? Amount of oatmeal, etc.
Thank you!
Hi Jayne, Great idea! Yes you can. I recommend substituting half of the flour with quick oats. This idea has been added to the notes portion of the recipe card. 💗
Will it make a difference to omit chips?
Hi Vicki, It might change the volume a little bit and you won’t have the creamy texture or added peanut butter taste. With all that said, you can totally get away with omitting the chips.
Hi, I want to make these cookies, but my husband doesn’t like big cookies. Will this work if I make regular size cookies? Thanks.
Hi Brenda, yes it will work. Don’t forget to adjust the baking time.
I have made these at least 4 times. I’m hooked. I’m not a cookie fan nor a peanut butter fan but I am seriously addicted to these. I make them 57 gms each ( 2 oz. ) bake 14 min. slide off pan still on parchment let cool. yummmmmmm
Hi Lana, I’m so glad you love the recipe as much as I do.💗