When I want a cookie, which is not every week or even every month, I want a substantial cookie. From a bakery case, not a cookie jar, but at my house. You know the kind. Remember Not Your Mom’s Chocolate Chip Cookie or Big Fat Sugar Cookies? Measuring in at 3½” wide and 1½” tall, they share a thin exterior layer of crunch with plenty of soft cookie throughout, much like these bakery-style peanut butter cookies. I like my cookies epic, so epic they crack at the edges.
I used to be a sugar mama, in that I worked a full-time job with benefits to help put Kev through grad school. In fact, I almost named my blog Sugar Mama until I realized google might tag me as something besides a food blog. I’m not sure naming myself the Fauxmartha was any better. But here we are!
The plan, after Kev finished his coursework and earned a measly stipend during his internship/postdoc work, was for me to trade a steady job for the dream of working in a bakery. I’d find an apprenticeship and learn the business behind a bakery. About a year before this was to unfold, I met with a baker opening a shop down the street from us. She told me about the business loan needed to buy the very expensive used appliances she’d just purchased and the hours she was pulling to make this happen. We never made it to the part about laminating croissant dough. My right-brain-exclusive dreams were crushed. I told Kev about our conversation as soon as I got home. He held back the I-told-you-so part.
I want a bakery without the 3 am wake up call, monthly rent payments, and accounting software, but with all the smiling happy customers. I’ve thought about throwing up a stand outside our house. We’d give away the cookies in exchange for smiles because that’s really all I’m after.
These cookies are more decadent than our everyday fare. Reducing the size would clear up that problem (see note in recipe). But if I had a bakery or a stand outside our house, they’d be on the menu along side Not Your Mom’s Chocolate Chip Cookie and Big Fat Sugar Cookies. And you’d pay me in a smile or 12. I’d be rich.
Thick, bakery-style, soft in the middle, stackable, giftable, and very very edible.
1 1/2 c. all-purpose unbleached flour
1 tsp. baking soda
1/2 tsp. kosher salt
4 tbsp. (1/2 stick) unsalted butter, room temperature
1/2 c. brown sugar, lightly packed
1/2 c. powdered sugar
1 large egg
1/2 c. creamy natural peanut butter
1/4 c. neutral tasting oil
1 tsp. pure vanilla extract
2 tbsp. sugar
Preheat oven to 350 degrees. Line baking sheet with Silpat or parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Using a stand mixer fitted with a paddle attachment, beat together butter, brown sugar, and powdered sugar until pale in color.
Add in egg and beat until combined, scraping down the sides of the bowl to fully incorporate.
Mix in peanut butter, oil, and vanilla. Beat once again until creamy and evenly combined. Add flour mixture in two increments until just combined. Dough will be on the dry side.
Add sugar into a small bowl. Using a 2 oz. ice cream scoop, scoop cookies. Roll the rounded portion of the dough into sugar before placing on baking sheet. Bake 6 cookies up at a time. Just before baking, use the bottom of a fork to impress a criss-cross pattern on the cookies.
Bake for 9 minutes. Allow to finish cooking on pan for an additional 2 minutes. Carefully place cookies on a cooling rack. Cookies will firm up once cooled. Store in an airtight container for up to 4 days.
Cookies can be made smaller by using a smaller scoop. Reduce cooking time by 1 minute.
I am too tempted to bake this Melissa, just one question? Can I replace egg with a tablespoon of flax-seeds or anything else vegetarian?
Unfortunately it did not stand the test of time lol….it was nice when it came out of the oven and after it cooled…but overnight and the next day it turned hard like most peanut butter recipes I’ve tried ….oh well I’ll stick with the flourless recipe with 3 ingredients I made them at the same time I tested a few recipes and those stayed soft and chewy the next day and tasted better too
Hi Amber! Bummer. Were they stored in an airtight container? Another thing you could try is reducing the baking time by 1-2 minutes.
Made these. So so tasty. (Though not as pretty in my kitchen.) They were rich, but not overly sweet. Added some bittersweet chocolate chips. And did sub in some whole wheat flour (which I think did impact the texture in a way I’m not sure I would recommend, at least not without fine tuning.) Absolutely will make again.
So I made these tonight and they are so so so good!!!! Thanks for this recipie – it’s a keeper 😀
Oh boy, those sound and look delicious. Now I just need to re-schedule my day so I can make them tonight. Have a lovely day. xoxo
These are the best!!!! I was looking for some soft yet tasty peanut butter cookies and I have found them.. I am a chef and I love peanut butter but never really liked the cookies. Always dry and crumbly… These are Not… soooooooo soft and chewy.. I doubled and added chocolate and white chocolate chips…. OMG… They went so fast.. Now these have become my Go to Cookies. . THANKS FOR PUBLISHING. ..
Chef Shane Dennis
Thank you for MAKING these cookies and posting this review! Glad I stuck with reading about everyone else that wants to own a bakery but doesn’t and THINKS these cookies SOUND like they’d taste good!
I worked in a bakery! and the hours were not my favorite, the owner was a crazy person, but the other bakers were fun and I made thousands of cookies. It was an Austrian bakery, but our American-style peanut butter (chocolate chip, too) were the most popular cookies. These look perfect!!
I’d also take the bakery & restaurant life without the early morning wake up calls or the crazy stress. If only…
I have definitely considered working/opening a bakery, but yeah. All that not fun stuff would just rain on my parade…and happiness. I’d much rather just bake at my leisure and then give away cookies for smiles…or keep most of them and smile to myself in my apartment. That works too!
These cookies! I might just need to spend my Saturday evening baking… Maybe we need to set up an online cookie exchange? I would be more then thrilled if a batch of these appeared in my mail box – just saying 😉
I too had dreams of opening my own bakery 🙂 I use to sketch out storefronts, and design what I wanted the interior bakery bar to look like. I had a name and even started a business plan! But then all the realities that come along with it crushed my hopes. Which was probably for the best, because I like to think our blogs can be versions of a bakery – without those 3am wake up calls and overhead like you said! Hehe. Best of both worlds! These cookies are everything a peanut butter cookie should be. You nailed it. Thank you baking-mama! <3
Me three! I think many of us want to open bakeries one day. I actually got a business coach to help me, and I wrote a business plan, and then came time to do the math. The math is scary because when I started to factor every single element I would have to invest in, from equipment to location (and hopefully some form of a salary for myself one day), and then I looked at the price I’d charge for a cookie (say $3, for example, if it’s a big cookie). That’s a lot of cookies to sell in order to just break even! So then I realized I’d have to go into wholesale, and then I’d probably need some staff to help me pump out more cookies, and then… YIKES!
So, I chickened out. Plus I was worried all my friends and family were saying “you’re baking is amazing, you should open a bakery!” because they love and support me, and not because I’m actually a baker. Many, many insecurities went into me walking away from the business plan and the bakery idea. Kinda sad, I guess.
I think Jessie is right. Our blogs are a great outlet for our desire to bake without the terrible, terrible hours, and our blogs have significantly less overhead to cover, so it’s a much more manageable investment of our time, and it can grow into a lot of different paths and it’s still a wonderful creative outlet for our desire to bake. And our friends and family still benefit from our baking!
P.S. I love that you used natural peanut butter for these 🙂
I guess there are of us out there than I thought. I love cooking, baking, etc. our kids and grandkids are begging us to move closer — yes so they can benefit from the bounty. I am trying to talk hubby into making the move — he HATES moving. I discovered blogging late in life but it does give me an outlet into doing what I love. It is that second chance — waking up every morning excited about the new day and what it’ll bring. Now if I walked by your cookies stand I would certainly compensate you for the cookies because YOU brought me so much joy. Have a great weekend.
YES to big cookies. These look perfect–like they belong in a bakery display case!!
Heart = warmed. I would like to second the statement that I’d travel far and wide to get some smile cookies. I hope you know that your cookie are bringing lots of smiles as it is through this space. And I hope those dreams do come true someday. 🙂
And hear, hear- I’m not always craving a cookie but if I am, it better be as big as my face. Can I get an amen?
Oh I often dream of owning a bakery and then reality hits. I’m pretty sure I could handle all the accounting and keeping things organized, but the 3am work time? And potentially terrible and cranky customers? Nothankyou. I’ll just win friends over at my current job by baking all the time and bringing them in for free (or smiles and kind notes). 🙂
Totally agree that if you are going to indulge in a cookie then you mine as well make it as over-the-top as possible. My bakery dreams were also shattered after the only bakery job I could get was from 11 PM to 4 AM. booooo
I have always had this dream too! Once I realized how much sweat and tears it would involve, I’ll gladly trade it for my at-home bakery 🙂 I would trade a thousand smiles for these cookies Mel!
These look amazing. The passion for great cookies is real, it’s strong, and it’s everywhere. Whether trading your cookies for smiles or supportive pins, shares, and comments you do the world a service by sharing your passion and your recipes. Thanks for sharing.
One of my best friends in in her 90s and she used to make the biggest, fattest, BEST peanut butter cookies I’ve ever had. She cooked everything from her head and she hasn’t been in a kitchen in a few years…I really wish that I would have learned how to make her cookies, but I didn’t. Maybe these will be a close second! She always put some chopped peanuts in hers…How would you alter your recipe to make that happen? Would you take out a little of the flour, add more fat of some kind? Or just throw them in?
I’d love your tips! Also…How much do you think would be a reasonable amount with your dough recipe?
Move over Nigella, Domestic Goddess…this recipe is what Domestic Goddessness is all about! So I bow down to your decadence. I can’t wait to make these. I am a peanut butter addict from way back. Thank you!!
Girl. You are so right! I used to own a bakery, and it was definitely not everything I dreamed of. It was the hardest thing in the world! Now I’m thankful I get to do it out of my home. 🙂 MUCH less stressful.
P.S. These cookies look UHHmazing!
Give me that stack and a glass of milk, and I’m all set!!
Nom nom nom these look AMAZING. I have a “I will eat all the cookies” problem. But maybe I’ve just been doing this wrong. Perhaps the answer is giant sized cookies?
PS I love the sound of your bakery stand! How do Farmer’s Market work? I’d pay more than a smile 🙂
Big fat cookies like this are my FAV! Definitely need to give these a try!
I would travel across states for that bakery stand, Melissa! These cookies are truly epic — just like you said, those cracked edges capture my heart. I can’t wait to make them. Such lovely words and even lovelier cookies.
My dream come true! I crave bakery-style cookies almost daily, so the thought of a chewy peanut butter cookie is enough to make me want to drop everything and bake these now!
Yes! If you’re going to do a cookie, do it right! These are the prettiest!
YES. This is exactly how I feel. I always go back to wanting to open a bakery and then am reminded of the hours and the struggle, and figure the blog is the easier way to get those smiles (though most people still ask me to make things for them, and unless I already have something in the works, I tell them, “but the recipe’s right there!”) Baking for my friend’s wedding pretty much solidified those feelings — though the memory of the stress is fading with time and I’m back to wanting to quit my job and just do it. Alas!
These cookies also look amazing and delicious, as always <3