Bakery Style Double Peanut Butter Cookies
Prep time
Cook time
Total time
Thick & Chewy Bakery Style Double Peanut Butter Cookies with the perfect gooey center will be the only peanut butter cookie recipe you will ever need! It's guaranteed to be a crowd-please among your family and friends.
Recipe type: Dessert
Cuisine: American
Serves: about 1 dozen large cookies
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup creamy peanut butter
  • ¾ cup packed light brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1.5 teaspoon vanilla
  • 1.5 tablespoon milk
  • ¼ teaspoon salt
  • 1 heaping teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 bag Reese’s Peanut Butter Chips
Plan ahead because the dough requires chilling!
  1. In the bowl of a stand mixer or using a hand mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together for about 3 minutes.
  2. Add in the egg, vanilla, milk, baking soda, and salt and mix until combined.
  3. Add in flour, one cup at a time, mixing until just combined (don't over-mix).
  4. Stir in Reese’s Peanut Butter Chips until well distributed.
  5. Scoop ¼ cupfuls of chilled dough and place on a cookie sheet.
  6. Cover tightly and chill your dough for 4-5 hours or overnight (overnight is best).
  7. Preheat oven to 350 degrees.
  8. Place cookie dough balls on cookie sheets lined with silicone baking mat or parchment paper.
  9. Flatten the cookies slightly with the palm of your hand because they don't spread much while baking.
  10. Bake 11-13 minutes or to your liking. Mine were done at 13 because they were large.
  11. Cool on baking sheet for 5 minutes before transferring to wire rack. They are great warm!
Recipe by Wishes and Dishes at