PREP TIME: 8 MINS | COOK TIME: 8 MINS | CHILLING TIME: 2 HRS | TOTAL TIME: 16 MINS | SERVINGS: 24 cookies
These are the best peanut butter cookies. Very soft, chewy, and tastes like roasted peanuts with an impressive slightly crunchy exterior!
INGREDIENTS
1 large egg
1/2 c. smooth peanut butter
1/2 c. unsalted butter, softened
1/2 c. granulated sugar
1 3/4 c. all-purpose bleached flour
1/2 c. packed brown sugar
1 tsp vanilla extract
1 tsp baking soda
1/2 c. granulated sugar for rolling
1/2 tsp salt
How to make Soft and Chewy Peanut Butter Cookies
Step 1: Place the softened butter and peanut butter in a large mixing bowl. Beat using a hand mixer for 30 seconds. Then, add both sugars and continue beating for another 3 minutes until light and fluffy. Next, add the egg along with the vanilla. Mix again until just blended.
Step 2: Combine the flour, salt, and baking soda in a medium mixing bowl. In three additions, add this to the butter and sugar mixture, mixing until just blended. Fold in some chocolate chips or chopped nuts if desired. Tent the bowl and let the dough rest in the fridge for at least 2 hours.
Step 3: Prepare the oven. Preheat it to 350 degrees F.
Step 4: Form 1 1/2 tbsp dough balls and roll each in sugar. Place the dough balls about 2 inches apart on a baking sheet. Place in the preheated oven and bake for about 8 to 9 minutes. Remove from the oven when done and allow the cookies to cool for about 3 to 5 minutes on the baking sheet, then invert them onto the cooling rack.
NOTES:
You can properly measure the flour by fluffing it in the container you keep the flour in using a whisk or fork. Using a spoon, scoop flour into the measuring cup and level the top off.
For this recipe, I do not recommend using unbleached flour.
If desired, fold in some chopped nuts or chocolate chips to the dough before chilling. Or put a Hershey Kiss candy on each cookie after baking.
NUTRITION FACTS:
Calories: 147 kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 127mg | Potassium: 54mg | Sugar: 13g | Vitamin A: 130IU | Calcium: 9mg | Iron: 0.6mg
Ingredients
- 1 large egg
- 1/2 c. smooth peanut butter
- 1/2 c. unsalted butter, softened
- 1/2 c. granulated sugar
- 1 3/4 c. all-purpose bleached flour
- 1/2 c. packed brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 c. granulated sugar for rolling
- 1/2 tsp salt
Instructions
Step 1: Place the softened butter and peanut butter in a large mixing bowl. Beat using a hand mixer for 30 seconds. Then, add both sugars and continue beating for another 3 minutes until light and fluffy. Next, add the egg along with the vanilla. Mix again until just blended.
Step 2: Combine the flour, salt, and baking soda in a medium mixing bowl. In three additions, add this to the butter and sugar mixture, mixing until just blended. Fold in some chocolate chips or chopped nuts if desired. Tent the bowl and let the dough rest in the fridge for at least 2 hours.
Step 3: Prepare the oven. Preheat it to 350 degrees F.
Step 4: Form 1 1/2 tbsp dough balls and roll each in sugar. Place the dough balls about 2 inches apart on a baking sheet. Place in the preheated oven and bake for about 8 to 9 minutes. Remove from the oven when done and allow the cookies to cool for about 3 to 5 minutes on the baking sheet, then invert them onto the cooling rack.
Notes
You can properly measure the flour by fluffing it in the container you keep the flour in using a whisk or fork. Using a spoon, scoop flour into the measuring cup and level the top off. For this recipe, I do not recommend using unbleached flour. If desired, fold in some chopped nuts or chocolate chips to the dough before chilling. Or put a Hershey Kiss candy on each cookie after baking.
