One of our favorite lunch spots in Fort Lauderdale is the this little gem of a place called Lunchroom. They have an awesome menu consisting of creative sandwiches, crazy good sides like homemade chips, garlic parm fries, mac and cheese AND some bomb sweet treats. This is the type of place where they go big or go home. Nothing is skimping on size, flavor or texture, it’s just an great little place to get a great lunch. The staff is always attentive too. If you ever find yourself in Fort Lauderdale, FL go there!
Lunchroom serves these unbelievable cookies. My favorite is the peanut butter. It’s a huge peanut butter cookie that has the softest, creamiest peanut butter center, has peanut butter chips throughout and has the perfect firm outside texture. All of their cookies are good but the peanut butter one is my favorite.
As soon as we moved to Naples I found myself craving Lunchroom so badly. I wanted my turkey club with a Dr. Pepper and a side of garlic parm fries and a peanut butter cookie for the road. Sadly, that wasn’t happening anytime soon and I’m the type of person where if I’m craving something I gotta have it. I really wanted that peanut butter cookie. The only way I knew how to handle this situation was to make them myself.
I was pleasantly suprised with how good they turned out! These are soft in the center, firm but not crispy on the outside and plenty of pure peanut butter flavor. yes. Yes. YES!
Bakery Style Peanut Butter Cookies
Bakery style peanut butter cookies
- Yield: 10
- 1 stick unsalted butter (room temperature)
- 3/4 cup creamy peanut butter
- 3/4 cup dark brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or half&half)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package peanut butter morsels
In a large bowl combine butter, peanut butter, and both sugars, mixing them on medium speed with a handheld mixer for about 2 to 3 minutes. Add in the egg, vanilla, & milk and continue mixing, scraping down the sides of the bowl as necessary. Slowly add in the dry ingredients; flour, baking soda, & salt. Continue mixing until the dough forms, dough will be thick. Fold in the entire package of peanut butter chips.
Chill the Dough: Line a baking sheet with parchment paper. Use a 1/3 cup measure to scoop out cookie dough balls. Place them on the baking sheet, cover with plastic wrap and let them chill in the refrigerator for at least 3 to 4 hours or overnight.
Preheat oven to 350 degrees. Line a separate baking sheet with parchment paper and place 4 or 6 cookies on the baking sheet, placing them about 2 inches apart. Since the cookies are big I bake them in smaller batches to give them enough room on the baking sheet. Bake for 16-18 minutes, but closer to 16 minutes.
Allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely. Cookies taste best when at room temperature.