Soft and chewy with light crisp edges, this chewy peanut butter cookie recipe is easy to make and satisfies any sweet tooth.
Hello, cookie enthusiasts! Let’s dive into the world of chewy peanut butter cookies – those delightful treats that bring a smile to your face with each delectable bite.
Soft and Chewy Peanut Butter Cookies: Why We Love Them
Peanut butter cookies offer a perfect blend of sweetness and nutty richness. Their soft, chewy texture delights with every bite. The familiar, comforting flavor evokes fond memories. Versatile, they cater to various tastes and dietary preferences. Whether enjoyed with milk or on their own, these cookies satisfy cravings.
Baking these cookies is a delightful adventure in itself. As you mix the ingredients and bake them, the anticipation of those chewy, golden morsels grows stronger.
Ingredients for the Ultimate Chewy Peanut Butter Cookie Recipe
- 1/2 cup peanut butter
- 1/2 cup salted butter, softened
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup plus 2 tablespoons flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
How to Make the Ultimate Chewy Peanut Butter Cookie Recipe
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a medium mixing bowl, mix together the butter and peanut butter until smooth.
- Add the sugar and brown sugar and mix until well incorporated.
- Add the egg and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture and mix JUST UNTIL ALL THE FLOUR IS INCORPORATED.
- Using a large cookie scoop, place dough balls on the prepared baking sheet spaced 2-3 inches apart. Or, if using your hands, shape the dough into walnut-sized balls and place them two inches apart on the cookie sheet.
- Bake large cookies for 12-13 minutes or walnut sized for 10-12 minutes. They’re done when the edges look set, but not brown. The color of the cookie should be uniform all the way around.
- Let the cookies cool at least 15 minutes before removing them from the baking sheet.
- Enjoy!
*To save a bowl, I typically just sort of stack the flour, baking soda, and salt on top of the wet mixture and then mix it all together. The proper way would be to whisk the dry ingredients in a separate bowl, but I don’t see it making much of a difference.
**This recipe makes 9 cookies if using the large cookie scoop, and about 18 cookies if using traditional walnut-sized balls.
Frequently Asked Questions (FAQ)
- Can I use natural peanut butter? Yes. While the texture might differ slightly, natural peanut butter can still work its magic.
- How do I prevent flat cookies? Keep your dough cool by chilling it in the fridge before baking. This helps the cookies retain their shape and chewiness. I also use the large cookie scoop instead of making the normal sized cookies, and I think that helps them keep a nice shape as well.
- What if my cookies turn out too hard? If you find your cookies a bit harder than expected, they might have been in the oven for a tad too long. Aim for that lovely light golden hue.
- Can I make them healthier? Certainly! Feel free to experiment with healthier ingredient options. Keep in mind, though, that using something like lowfat peanut butter or egg substitute could absolutely change the cookies’ texture and taste.
- How do I get that perfect golden color? Achieving that inviting golden-brown shade is about timing and technique. Make sure to bake them at the right temperature and consider using parchment paper.
- Help! My cookies stick to the baking sheet. What can I do? If you haven’t yet discovered parchment paper, give it a try and prepare to have your mind blown. Many people use silicone baking mats instead, but I prefer the simplicity and ease of parchment paper. It prevents the cookies from sticking and makes cleanup a breeze.
- Can I add extras like chocolate chips? Absolutely! Mix-ins like chocolate chips, nuts, or dried fruits can add a delightful contrast of textures and flavors to your cookies.
- How do I store cookies for freshness? To keep your chewy peanut butter cookies in prime condition, store them in an airtight container. Place parchment paper between layers to prevent sticking.
In a “Nut”shell 😉
Chewy peanut butter cookies bring joy with every nibble. Whether you’re baking for a special occasion or simply have a sweet tooth, these cookies deliver a familiar and heartwarming experience. So roll up your sleeves, grab your ingredients, and let the aroma of peanut buttery goodness fill your kitchen.
Pin It For Later
The Ultimate Chewy Peanut Butter Cookie
Ingredients
- 1/2 cup peanut butter
- 1/2 cup salted butter softened
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup plus 2 tablespoons flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a medium mixing bowl, mix together the butter and peanut butter until smooth.
- Add the sugar and brown sugar and mix until well incorporated.
- Add the egg and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture and mix JUST UNTIL ALL THE FLOUR IS INCORPORATED.
- Using a large cookie scoop, place dough balls on the prepared baking sheet spaced 2-3 inches apart. Or, if using your hands, shape the dough into walnut-sized balls and place them two inches apart on the cookie sheet.
- Bake large cookies for 12-13 minutes or walnut sized for 10-12 minutes. They’re done when the edges look set, but not brown. The color of the cookie should be uniform all the way around.
- Let the cookies cool at least 15 minutes before removing them from the baking sheet.
- Enjoy!
Peanut butter are my husband’s favorite cookie! I’m going to have to try these!