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 delve into the world of gourmet peanut butter cookies and explore just how easy it is to create mouthwatering treats that will tantalize your taste buds. Get ready to learn the secrets of making the perfect, thick, and soft peanut butter cookies from scratch. Be prepared to impress even the most discerning dessert enthusiasts with the best peanut butter cookies.
TO ALL THE PEANUT BUTTER LOVERS….These cookies not only have a cup of peanut butter but also peanut butter chips and chopped peanuts! Now, that’s what I call a peanut butter cookie! Get ready to create the best peanut butter cookie you’ve ever had that will put the famous cookie shops to shame.
Can I use Natural Peanut Butter?
When you take a classic peanut butter cookie recipe and transform it into the ultimate peanut butter cookie! These large, thick, bakery-sized cookies boast a crunchy top and a soft center, packed with rich peanut butter flavor to satisfy any peanut butter lover’s sweet tooth.
Yes, you can use natural peanut butter in this dough! I make these cookies with processed peanut butter, such as Jif or Skippy, as well as natural-style peanut butter, which contains only peanuts and salt. Here are my notes:
- Processed: The cookies truly taste perfect and have a 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 a 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 offered.
I quickly discovered that, although I enjoy giant, thick, soft cookies, most of their flavors were disappointing, and the prices were outrageous! One cookie costs $4.68, and a dozen is almost $40.00 ($39.93). Those prices are ridiculous!
So, I set out to create a giant, thick cookie. If peanut butter cookies are not your thing, don’t worry, below you will find MORE 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
Chilling the cookie dough in the refrigerator before baking is crucial to the recipe’s success. The last thing you want is to end up with one large cookie. Chilling the dough ensures the cookies retain their large, thick shape, resulting in tender, soft cookies. Making the dough the night before will help speed up the baking process.
More Peanut Butter Cookies Recipes
Tips and Tricks—How to Make Thick Soft Peanut Butter Cookies
These perfect cookies, packed with peanut butter flavor, are the best 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, add 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 make cookies crisper, but we want thick, soft cookies, so omit it and use baking powder.
- HANDLING DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Press it together just enough to hold.
- 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 of 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 the dry ingredients to the wet ingredients and mix until combined with a stand mixer fitted with the paddle attachment or a hand mixer on medium speed, scraping around the bowl with a rubber spatula.
- Stir in the peanut butter chips and peanuts.
- Divide the 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 the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake for 16-18 minutes, or until the edges are crisp and the top is 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 dense and will crumble if lifted too soon. BUT TOTALLY WORTH THE WAIT!
- Makes 14 Large Cookies
THE SECRET TO MAKING A DELICIOUS BAKERY-SIZE COOKIE
Along with techniques, TOP QUALITY INGREDIENTS are key to a good, soft, chewy 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. BAKER’S TIP: Always use unsalted butter when baking. You want to control how much salt is in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
CAN THIS RECIPE MAKE SMALLER COOKIES?
This recipe is designed to make 14 large, thick, gooey cookies, similar to the ones you find at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 13 minutes.
CAN PEANUT BUTTER COOKIE DOUGH BE MADE IN ADVANCE?
YES! You can totally make this dough ahead of time and save it in the refrigerator or freezer!
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag or an airtight container. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer for 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; there is no need to thaw.
TRANSFORMING THE BEST PEANUT BUTTER COOKIE RECIPE INTO DIFFERENT COOKIES
WHAT I LOVE ABOUT THESE SOFT COOKIES? Their versatility! Below is a list of simple ingredients that can elevate a classic peanut butter cookie into a supreme one.
- 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 a little more to get a rich, smooth 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
The Ultimate Bakery-Size Cookie Collection
A collection of my biggest, thickest, most indulgent bakery-size cookies, all in one delicious place. These oversized cookies are packed with bold flavors, irresistible fillings, and plenty of bakery-style personality. From rich chocolate favorites to fruity, seasonal, and over-the-top creations, there’s a big cookie here for every craving.
LATEST POSTS
Gourmet thick soft peanut butter cookies are the ultimate comfort treat, combining rich, nutty flavor with a delectably tender texture that melts in your mouth. Their generous thickness ensures every bite is satisfying and indulgent, while the perfect balance of sweetness and savory peanut butter creates a harmonious taste experience. These cookies elevate a classic favorite into a luxurious dessert, inviting you to enjoy a moment of pure, homemade bliss. More than just a cookie, they’re a warm, delicious reminder of simple pleasures done exceptionally well. Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Gourmet Thick Peanut Butter Cookies
Stop paying outrageous prices for gourmet cookies. Make your own!
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ 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.
- Add the butter, light brown sugar, granulated sugar, peanut butter, eggs, and vanilla to a large mixing bowl.
- Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients and blend until combined.
- Stir in the peanut butter chips and peanuts.
- Divide the dough into 14 balls (about 4.6 ounces each).
- Roll cookie dough balls in sugar.
- Place seven balls on each prepared cookie sheet; press into the top of each cookie using a fork.
- If desired, sprinkle more sugar on top.
- Refrigerate 1 hour.
- Preheat oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN; YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN.NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake 16-18 minutes.
- Slide the cookies 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 dense and will crumble if lifted too soon. BUT WORTH THE WAIT!
- Makes 14 Large Cookies
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 13 minutes.
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 a baked good's whole grain and fiber content. I recommend substituting half of the flour with quick oats in a given recipe to see how you like the change.
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Can this dough be portioned and froze for future use?
Hi Tammy, Yes, Place the balls of dough on a cookie sheet lined with parchment paper and freeze. Once the dough is frozen add it to a freezer safe zip top bag or if you’re using a freezer safe airtight container the dough balls can go directly into it without freezing first.
Do you have to include the peanuts in this recipe?
Hi KJ, Definitely not. The recipe will be just as delicious without the crunch of peanuts.
Thank you for this delicious and perfect peanut butter cookie recipe! Just fabulous, that’s all I can say!
Yay! That’s awesome Valeri!
I just took them out of the oven can’t wait for them to cool off but I did already tried the dough raw and it was Delicious
Hi Bernadette, If you love peanut butter than you are going to love these cookies. They’re one of my favorites!
Another great recipe of yours!! These are absolutely the best pb cookies i have ever made! These and your banana pudding cookies are my top 2 most raved about cookies! Amazing, thank you!!
Oh my gosh Julie! I’m so glad you like the recipes. Thanks for the kind words.❤️
Can I make and refrigerate this dough a day before it needs to be baked?
Hi Rachel, Yes you can bake the cookies the next day. Go ahead and make the dough balls and then store them covered in the refrigerator.
they were awesome and so soft and good. they are the best cookies.
Awww…Thank You Jamie! I’m so glad you enjoyed them.
These are the best peanut butter cookies I have ever made. Will make again for sure!
Awesome! Thanks Linda♥
Ohmygosh!! I made these exactly pet the recipe minus the convection oven. They came out FANTASTIC!! They are now my favorite all time cookie. They are so beautiful, just as pictured teeny bit crisp on the outside and soft and chewy on the inside. Love it and can’t wait to try more of your recipes!
Yay Cathy! I’m so glad you liked the recipe.
these are by far the best cookie I have ever made or eaten. made as written except I substituted coconut sugar for the brown sugar only because it was what I had and made them a tad smaller. these are award winning!
Wow! Thank you so much for the kind words Laura.????
Delicious! I love myself a thick, chewy cookie. I made them 2.5 ounce size and cooked 13 minutes. Thank you for a recipe I’m sure to return to time and again.
Thanks Ann, I’m glad you liked the recipe.
I made these using a cup of oatmeal for a cup of the flour, convincing myself that made them healthier. They are delicious! I call them triple peanut butter cookies. Extremely well received!
Hi Judy! I love the addition of oatmeal.????
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.????
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.
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.
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. ????
Can you cut this recipe in half?
Hi Kimberly, Sure!