Chewy Bakery Style Peanut Butter Cookies

Do you love peanut butter? One of my all time favorite treats are peanut butter cups. The sweetness of the chocolate and the saltiness of the peanut butter are a match made in heaven! My second favorite treat is a good old fashioned peanut butter cookie, but not just any cookie...a chewy, thick, bakery style peanut butter cookie.

Well, if you really are a peanut butter lover like me you will love this recipe! They remind me of the peanut butter cookies I get at The Bleu Door Bakery in Vancouver, Washington. The only difference is that I do not salt the tops of mine. They are slightly crisp on the outside and thick and dense on the inside. The perfect bakery style cookie in my opinion.

I think the key is the addition of cornstarch. I add cornstarch to all of my cookie recipes. Cornstarch makes all the difference in the taste and texture of the cookie. It's kind of my new secret ingredient, though it's not much of a secret now since I sharing it with you. My hope is that you love this recipe as much as my families does and that it becomes one of your new favorites! Now on to the recipe....
For this recipe, you will need the following ingredients:


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup light brown sugar, packed
3/4 cup granulated sugar for the dough, plus 1/2 cup granulated sugar for rolling
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract


1. Line two baking sheets with parchment paper and set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.

3.In a separate large bowl, use a stand or hand mixer to cream together the cooled melted butter, the brown sugar, and 3/4 cup of granulated sugar.

4. Add the peanut butter, egg, and vanilla and mix until combined.

5.Pour the flour mixture into the wet mixture and lightly mix until incorporated. Do not overmix dough!

6.Roll the dough into good sized balls, about 1/4 cup of dough, and roll them in 1/2 cup of granulated sugar.

7. Place on a plate and refrigerate for 20-30 minutes. The longer you cool the, the better they will turn out. Preheat the oven to 350°F.

8. Place 6-7 dough balls on each baking sheet, evenly spaced, and then gently press down on the tops with the tongs of a fork to flatten slightly.

8. Bake the cookies for approximately 12 minutes, or until just set around the edges.

9. Allow the cookies to cool on the baking sheet for at least 10 minutes. Repeat steps 8-9 with remaining dough balls.