Chewy Peanut Butter Cookies
Chewy Peanut Butter Cookies
The BEST Soft and Chewy Peanut Butter Cookies
Looking for the perfect soft and chewy peanut butter cookie? You’ve found it! These cookies are everything you want in a peanut butter treat—soft, chewy, and full of flavor. With a hint of crunch from the sugar coating and a rich peanut butter taste, these cookies are sure to become a favorite.
Why You’ll Love This Recipe
- Perfectly Chewy Texture: These cookies are thick, soft, and chewy in every bite.
- Peanut Butter Goodness: The peanut butter flavor shines through in every cookie.
- Quick and Easy: Simple ingredients and a quick baking time make this recipe a winner for busy days.
- No Special Equipment Needed: All you need is a mixing bowl and a spoon, making this recipe accessible to beginners.
Ingredients
- 1 cup peanut butter (creamy or chunky)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions: Step by Step
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a large bowl, mix the peanut butter, granulated sugar, and brown sugar until light and creamy.
- Add the Wet Ingredients: Add the egg and vanilla extract to the peanut butter mixture and mix until smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Shape the Dough: Roll the dough into 1-inch balls and place them on the baking sheet, spacing them about 2 inches apart.
- Flatten with a Fork: Use a fork to gently press down on each dough ball in a crisscross pattern.
- Bake: Bake for 8-10 minutes or until the edges are golden. The centers should still look slightly soft. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Substitutions & Variations
- Can I Use Natural Peanut Butter in Peanut Butter Cookies?
Yes, you can use natural peanut butter, but keep in mind that it may make the cookies a little drier. Natural peanut butter contains less oil and sugar than the processed kind, so you may need to add a bit more oil or butter to balance the texture. - Add-Ins: You can add chocolate chips, chopped peanuts, or even butterscotch chips to take these cookies to the next level.
How to Make the Best Peanut Butter Cookies
- Don’t Overmix the Dough: Stir until just combined. Overmixing can make the cookies tough.
- Use Softened Peanut Butter: If you’re using regular peanut butter, make sure it’s soft and not too thick. It helps achieve a smoother dough.
Storage
Store these chewy peanut butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them.
Freezing
To freeze the cookies, allow them to cool completely. Then, wrap each cookie in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 3 months.
Another Success Tip: Chill the Cookie Dough
If you find that your cookies spread too much while baking, chill the dough for about 30 minutes before rolling it into balls and baking. This will help them keep their shape and create thicker, chewier cookies.
Using Shortening in Cookie Recipes
Shortening can be used in cookie recipes to create a softer, fluffier texture. It has a higher melting point than butter, which can result in thicker cookies. You can replace some of the butter with shortening if you want softer cookies, but keep in mind it may slightly alter the flavor.
Double Salting Makes Peanut Butter Cookies Better
A little extra salt brings out the sweetness and enhances the peanut butter flavor. If you’re a fan of salted treats, try sprinkling a pinch of coarse sea salt on top of each cookie before baking.
How to Bake Pan-Banging Peanut Butter Cookies
- Aluminum Foil: Line your baking sheet with aluminum foil to prevent sticking and ensure even baking.
- Cookie Size: Bake the cookies at about 1-inch in size for the ideal texture.
- Cookie Amount: Don’t overcrowd the baking sheet. Leave enough space between each dough ball to allow the cookies to spread properly.
Won’t the Cookies Stick to the Foil?
No, they shouldn’t stick to the foil if it’s lightly greased or if you use parchment paper. This ensures easy removal once the cookies are done.
How to Bang the Baking Pan
To achieve that crinkly, chewy center, tap the baking sheet gently on the counter halfway through baking. This will help the cookies settle and become extra chewy.
Why Didn’t My Cookies Spread?
If your cookies didn’t spread as expected, it’s likely because the dough was too cold, or you didn’t flatten the dough enough. Make sure to press down the dough balls slightly before baking and ensure the dough is not too chilled.
How to Store Leftover Cookies
Store leftover cookies in an airtight container at room temperature. They should last about 5 days. For longer storage, refrigerate or freeze them.
Why Are My Cookies Dry and Crumbly?
Overbaking or using too much flour can make your cookies dry. Measure your flour correctly and don’t overbake. The cookies should be slightly underbaked in the center when you take them out of the oven.
Can I Add Chocolate Chips to These Cookies?
Yes, chocolate chips are a great addition! They complement the peanut butter flavor and add a nice bit of sweetness and texture. Add about 1/2 to 1 cup of chocolate chips to the dough.
Expert Tips
- Use Room Temperature Ingredients: Make sure your peanut butter, egg, and any other ingredients are at room temperature for smooth mixing.
- Measure Flour Correctly: Always spoon and level your flour, or use a kitchen scale to ensure you’re using the right amount.
- Don’t Overbake: Take the cookies out of the oven when the edges are golden but the centers are still soft. They’ll continue to cook on the baking sheet.
Chewy Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F and line 2 baking sheet with parchment paper. NOTE: The video says 325℉ – this is incorrect.
- In a medium bowl, whisk together flour, salt, and baking soda then set aside.
- In the bowl of a standing maxir with the paddle attachment or using a hand mixer beat peanut butter and butter together until smooth.
- Add in the granulated and brown sugars and beat until light and fluffy, then mix in the egg and vanilla extract.Pour the dry ingredients into the bowl and mix until just combined. It is important not to over-mix the dough!
- Use a Cookie Scoop or your hands to form 1.5 tbsp-sized balls of dough and bake one tray at a time for 8-13 minutes. The middles will look soft and the edges should look set, but not golden brown (if the edges are brown the cookies are already over-done!).
- When removing the cookies from the oven, gently but firmly bang the pan on the edge of the counter a couple times if they look too puffy. Let the cookies cool on a baking sheets for 10 minutes then transfer to a cooling rackto cool completely.
Notes
Nutrition
Recipe FAQs
- Can I Make Gluten-Free Peanut Butter Cookies?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. - Why Did My Cookies Come Out Crumbly?
This can happen if you’ve overbaked the cookies or used too much flour. Be sure to measure the flour properly and check the cookies while baking. - Can I Make Peanut Butter Cookie Dough Ahead of Time?
Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months.
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Nutrition Facts (per serving)
- Calories: 150
- Fat: 8g
- Carbs: 18g
- Protein: 3g
