Chewy Peanut Butter Cookies
Chewy Peanut Butter Cookies
Ingredients
For the Cookies
- 1 cup peanut butter
- 1 cup butter, softened, at room temperature
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs, large
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 1/2 cups all-purpose flour
- as needed granulated sugar, for rolling
Instructions
- 1
Add 1 cup of peanut butter and 1 cup of softened butter to a stand mixer bowl. Ensure the butter is at room temperature (take it out about an hour before baking).
⏱️ 5 min
- 2
Add 1 1/2 cups of brown sugar and 1/2 cup of granulated sugar to the mixer.
⏱️ 1 min
- 3
Add 2 large eggs and 2 teaspoons of vanilla extract to the mixer.
⏱️ 2 min
- 4
Add 1 teaspoon of salt, 1 1/2 teaspoons of baking soda, and 2 1/2 cups of all-purpose flour to the mixer.
⏱️ 2 min
- 5
Mix all ingredients in the stand mixer until a soft cookie dough forms.
⏱️ 5 min
- 6
Use a 3-tablespoon cookie scoop to portion out the cookie dough onto a plate. The dough will be soft, which is desired.
⏱️ 10 min
- 7
Roll each scooped dough ball in extra granulated sugar until fully coated.
⏱️ 10 min
- 8
Place the sugar-coated dough balls onto a parchment-lined baking sheet. Press each cookie flat with the palm of your hand.
⏱️ 5 min
- 9
Use a fork to create a traditional crisscross pattern on the top of each flattened cookie.
⏱️ 5 min
- 10
Chill the cookies on the baking sheet for approximately 3 hours. This step is crucial for achieving soft cookies.
⏱️ 180 min
- 11
Preheat the oven to 375°F. Bake the chilled cookies for 10 minutes. Do not overbake them, even if they don't look completely done, to ensure they remain soft and chewy.
⏱️ 10 min•🌡️ 375
- 12
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Chewy Peanut Butter Cookies
Ingredients
For the Cookies
- 1 cup peanut butter
- 1 cup butter, softened, at room temperature
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs, large
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 1/2 cups all-purpose flour
- as needed granulated sugar, for rolling
Instructions
- 1
Add 1 cup of peanut butter and 1 cup of softened butter to a stand mixer bowl. Ensure the butter is at room temperature (take it out about an hour before baking).
⏱️ 5 min - 2
Add 1 1/2 cups of brown sugar and 1/2 cup of granulated sugar to the mixer.
⏱️ 1 min - 3
Add 2 large eggs and 2 teaspoons of vanilla extract to the mixer.
⏱️ 2 min - 4
Add 1 teaspoon of salt, 1 1/2 teaspoons of baking soda, and 2 1/2 cups of all-purpose flour to the mixer.
⏱️ 2 min - 5
Mix all ingredients in the stand mixer until a soft cookie dough forms.
⏱️ 5 min - 6
Use a 3-tablespoon cookie scoop to portion out the cookie dough onto a plate. The dough will be soft, which is desired.
⏱️ 10 min - 7
Roll each scooped dough ball in extra granulated sugar until fully coated.
⏱️ 10 min - 8
Place the sugar-coated dough balls onto a parchment-lined baking sheet. Press each cookie flat with the palm of your hand.
⏱️ 5 min - 9
Use a fork to create a traditional crisscross pattern on the top of each flattened cookie.
⏱️ 5 min - 10
Chill the cookies on the baking sheet for approximately 3 hours. This step is crucial for achieving soft cookies.
⏱️ 180 min - 11
Preheat the oven to 375°F. Bake the chilled cookies for 10 minutes. Do not overbake them, even if they don't look completely done, to ensure they remain soft and chewy.
⏱️ 10 min•🌡️ 375 - 12
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 15 min