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Perfectly Chewy Peanut Butter Cookies Recipe

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4 from 90 reviews

These Perfectly Chewy Peanut Butter Cookies offer a delightful balance of rich, creamy peanut butter and just the right amount of sweetness. With a tender, chewy texture and a subtle hint of salty sea salt on top, these homemade cookies are easy to prepare and perfect for peanut butter lovers craving a classic treat.

  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies

Ingredients

Dry Ingredients

  • 1½ cups (180g) all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp kosher salt

Wet Ingredients

  • ½ cup (113g) salted butter, room temperature
  • 1¼ cup (310g) creamy natural peanut butter
  • ½ cup (105g) light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp pure vanilla extract
  • Flaky sea salt, for sprinkling

Optional Add-Ins

  • Chocolate chips
  • Chocolate shavings
  • Peanut butter chips
  • Mini peanut butter cups
  • Chocolate sprinkles

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until thoroughly combined. Set aside for later use.
  2. Cream butter and peanut butter: Using a stand mixer, beat the softened salted butter and creamy natural peanut butter on medium speed until smooth and well combined.
  3. Add sugar and eggs: Gradually add the light brown sugar and granulated sugar to the butter mixture. Continue beating on medium speed for 1 to 2 minutes until creamy. Then add the egg, egg yolk, vanilla extract, and a pinch of flaky sea salt, beating until fully incorporated. Scrape down the bowl sides as needed to ensure even mixing.
  4. Combine wet and dry ingredients: Add the dry ingredients all at once to the wet mixture. Mix on low speed just until combined to avoid flour flying everywhere. If using any optional mix-ins, add them when you see just a few streaks of flour remaining and fold gently to distribute evenly.
  5. Chill the dough: Cover the dough with plastic wrap or transfer to an airtight container to prevent drying out. Refrigerate for at least 1 hour or overnight. This chilling step helps control cookie spread and develop flavor.
  6. Prepare cookies for baking: Preheat your oven to 375°F (190°C) and line two rimmed baking sheets with parchment paper. Using a cookie scoop, portion out dough and roll into balls. Flatten each slightly into disks and space them at least two inches apart on the baking sheets (about 12 cookies per sheet). Use a fork to press down and create a classic crosshatch pattern on each cookie.
  7. Bake: Bake in the preheated oven for 8 to 10 minutes until the edges turn golden brown and centers look just set. Optionally sprinkle with additional flaky sea salt immediately after baking. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

  • Chilling the dough overnight intensifies flavors and improves cookie texture.
  • Do not overmix once the flour is added to prevent tough cookies.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For extra flavor, consider adding a teaspoon of cinnamon or a pinch of cayenne for a subtle kick.
  • Optional mix-ins add fun variety but will alter texture slightly.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/perfectly-chewy-peanut-butter-cookies-recipe/