Why Make This Recipe
Peanut butter cookies are a classic treat that many people love. They are soft, chewy, and packed with rich peanut butter flavor. This recipe is simple and perfect for anyone who wants a quick homemade dessert. Whether you’re baking for a family gathering, a school event, or just for yourself, these cookies are sure to bring a smile to your face.
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
- To Start: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- For the Cookie Dough: In a large bowl, mix the peanut butter and unsalted butter until smooth. Add the dark brown sugar and granulated sugar, mixing until creamy. Next, mix in the vanilla extract and eggs until well combined.
- In another bowl, whisk together the baking powder, baking soda, sea salt, and all-purpose flour. Gradually add this mixture to the wet ingredients, stirring until just combined.
- To Roll the Cookie Dough Balls: Using your hands or a cookie scoop, form the dough into balls about 1.5 inches in size. If you like, roll them in granulated sugar before placing them on the baking sheet. Make sure to leave space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove them from the oven and sprinkle with sea salt flakes if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve My Favorite Soft & Chewy Peanut Butter Cookies
These cookies are fantastic on their own, but you can also serve them warm with a glass of milk or a scoop of ice cream on the side for an indulgent treat. They are great for sharing with friends and family, or as an after-school snack for kids.
How to Store My Favorite Soft & Chewy Peanut Butter Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze the cookies in a sealed container for up to three months. Just let them thaw at room temperature before enjoying.
Tips to Make My Favorite Soft & Chewy Peanut Butter Cookies
- Use smooth peanut butter for the best texture. If you prefer crunchy, it can work too but may change the consistency.
- Make sure your butter is at room temperature for easier mixing.
- Don’t overbake the cookies; they should look soft in the center when you take them out of the oven.
- For extra flavor, you can add chocolate chips or chopped nuts to the dough.
Variation
If you want to mix things up, try adding chocolate chips or chopped nuts into the dough for a fun twist. You can also create mini sandwich cookies by placing a spoonful of peanut butter or chocolate ganache between two cookies.
FAQs
1. Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but it may alter the texture slightly since natural peanut butter tends to be runnier.
2. What should I do if my cookies turn out too dry?
Make sure to measure your flour carefully. If mixed too much, it can also lead to a drier cookie. Adding a bit more peanut butter may help.
3. Can I make these cookies without eggs?
Yes, you can substitute eggs with flaxseed meal mixed with water. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg as a replacement.
Soft & Chewy Peanut Butter Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter and unsalted butter until smooth.
- Add the dark brown sugar and granulated sugar, mixing until creamy.
- Mix in the vanilla extract and eggs until well combined.
- In another bowl, whisk together the baking powder, baking soda, sea salt, and all-purpose flour.
- Gradually add this mixture to the wet ingredients, stirring until just combined.
- Using your hands or a cookie scoop, form the dough into balls about 1.5 inches in size.
- Roll them in granulated sugar if desired, then place them on the baking sheet.
- Leave space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and sprinkle with sea salt flakes if desired.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.