Peanut butter cookies are a classic treat loved by many. They are soft, chewy, and packed with rich peanut butter flavor. Making these cookies at home is simple and rewarding. With this recipe, you are sure to impress your family and friends with delicious results.
how to make My Favorite Soft & Chewy Peanut Butter Cookies
Ingredients:
- 1 cup (256 g) smooth peanut butter (see Notes below recipe)
- 16 tablespoons (226 g) unsalted butter (room temperature)
- 1 1/3 cup (293 g) dark brown sugar (packed; see Notes below recipe)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/4 cups (304 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (see Notes below recipe)
- Sea salt flakes (optional)
Directions:
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To Start: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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For the Cookie Dough: In a large bowl, mix the smooth peanut butter and room temperature butter until creamy. Add the dark brown sugar, granulated sugar, and vanilla extract. Beat in the eggs one by one.
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Next, stir in the baking powder, baking soda, and sea salt. Gradually mix in the all-purpose flour until fully combined. The dough will be sticky.
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To Roll the Cookie Dough Balls: Using a spoon or cookie scoop, take a portion of the dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving space between each one. Optionally, sprinkle a pinch of sea salt flakes on top of each ball for added flavor.
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Bake for 10-12 minutes, or until the edges are lightly golden. The cookies should look soft in the center but they will firm up as they cool.
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Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve My Favorite Soft & Chewy Peanut Butter Cookies
These cookies are great on their own or paired with a glass of milk. Serve them as a delightful dessert, a snack during the day, or even at a party. They also taste wonderful with a scoop of ice cream on top!
how to store My Favorite Soft & Chewy Peanut Butter Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just place the cookies in a freezer-safe bag or container and they’ll stay fresh for up to three months.
tips to make My Favorite Soft & Chewy Peanut Butter Cookies
- Make sure your butter is at room temperature for easy mixing.
- Use a cookie scoop for evenly sized cookies.
- Don’t overbake! The cookies should look slightly underbaked in the middle.
- Let cookies cool completely on a wire rack for the best texture.
variation
You can add chocolate chips or chopped nuts to the dough for an extra texture boost. Swapping creamy peanut butter for crunchy peanut butter can also add a delightful crunch to each bite.
FAQs
How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour.
Can I use natural peanut butter?
Yes, but keep in mind that natural peanut butter may change the texture slightly as it can be runnier.
What can I do if my dough is too sticky?
You can chill the dough in the refrigerator for 30 minutes. This will make it easier to roll into balls.
My Favorite Soft & Chewy Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
- Place the remaining 1/4 cup granulated sugar in a small shallow bowl.
- Scoop dough by rounded tablespoons, roll each into a ball, and then roll in the granulated sugar to coat.
- Place cookies 2 inches apart on prepared baking sheets and flatten each with a fork in a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set; do not overbake.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.