Chewy Peanut Butter Cookies – Indulge in the delightful taste of our Chewy Peanut Butter Cookies. A perfect blend of creamy peanut butter. And a subtle sweet crunch. Packed with all-purpose flour, light brown sugar, and a hint of vanilla. These cookies are sure. To satisfy your sweet tooth. Perfect for any occasion. These cookies are both a crowd-pleaser. And a comforting treat. To enjoy at home.
I remember baking these cookies for the first time. On a rainy afternoon. When the whole house. Seemed to need a little cheer-up. As the sweet smell of peanut butter filled the air. It wasn’t long before my husband. And child. Were drawn into the kitchen. Eyes wide with anticipation. The cookies barely had time to cool. Before they were devoured. Earning immediate requests for more. Since then. These chewy delights. Have become a cherished treat. In our home.
What makes this Chewy Peanut Butter Cookies truly special?
These Chewy Peanut Butter Cookies are a sublime treat. That perfectly balances the flavor. And texture. They are a guaranteed crowd-pleaser. With their irresistibly chewy consistency. Achieved through precise baking. The combination of creamy peanut butter. With a dual-sugar blend. Not only enhances the flavor. But also contributes. To its delightful texture. Whether for a cozy family gathering. A festive party. Or just a sweet snack. To brighten a regular day. These cookies are versatile enough. To fit any occasion. And are sure to bring smiles. To everyone’s faces.
What You Need To Make This Chewy Peanut Butter Cookies Recipe?
All-Purpose Flour: This keeps the cookies light and chewy. Make sure to spoon. And level it. For the perfect texture.
Creamy Peanut Butter: It’s smooth and rich. Giving the cookies. Their signature peanut butter flavor.
Unsalted Butter: Softened butter mixes perfectly with sugars. To create a fluffy, creamy base.
Sugars: We use both brown and white sugar. Brown sugar adds depth. While white sugar. Helps the cookies. Get their golden edges.
Egg: This helps bind the ingredients together. Ensuring the cookies are chewyA. nd hold their shape.
Vanilla Extract: A small addition. That enhances the overall flavor of the cookies. With a hint of warmth.
Steps To Make Chewy Peanut Butter Cookies:
Step 1: Combine the flour, baking soda, and salt in a medium bowl and set aside. In a mixing bowl, cream the softened butter with a mixer until fluffy. Gradually add both sugars and continue to mix until smooth. Integrate the egg, then fold in the peanut butter and vanilla, mixing until just combined. Gradually blend in the dry ingredients without overmixing.
Step 2: Chill the dough for at least an hour. When ready, preheat your oven to 350°F (177°C) and line your trays. Shape the dough into balls and roll each in granulated sugar. Press each ball with a fork to form a criss-cross pattern, then gently reform into discs.
Step 3: Bake until the edges are just turning golden but the centers remain soft, about 11–12 minutes. Let cool slightly before transferring to a rack to cool completely.
Tip:
Chilling the dough is not just a step. It’s the secret to the perfect cookie texture! Chill your dough. For at least 1-2 hours. Or even overnight. If you have the time. This allows the ingredients. To meld together beautifully. And prevents the cookies. From spreading too much during baking. Ensuring they stay thick. And chewy. If you’re in a rush. Even 30 minutes of chilling. Can make a big difference. Enjoy the magic. This simple step. Brings to your baking!
Frequently Asked Questions:
Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy peanut butter will add some extra texture to your cookies. Just ensure it’s well-blended into the dough.
How long can I store these cookies?
These cookies can be stored. In an airtight container. At room temperature. For up to a week.
Can I freeze the dough for later use?
Absolutely! The dough can be frozen. For up to 2 months. Just thaw in the refrigerator overnight. Before baking.
Chewy Peanut Butter Cookies
Ingredients
- 1 and 1/3 c 170 grams all-purpose flour (spooned & leveled)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c 1 stick; 115 grams unsalted butter, softened to room temperature
- 1/2 c 100 grams packed light or dark brown sugar
- 1/4 c 50 grams granulated sugar, plus 1/2 c (100 grams) for rolling
- 1 large egg at room temperature
- 3/4 c about 185 grams creamy peanut butter
- 1 tsp pure vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl. Whisk together 1 and 1/3 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- Cream Butter and Sugars: In a large bowl. Use a mixer to beat 1/2 cup butter. Until creamy. Add 1/2 cup brown sugar and 1/4 cup granulated sugar. Beat until smooth.
- Add Egg and Peanut Butter: Beat in 1 large egg until combined. Add 3/4 cup peanut butter. And 1 teaspoon vanilla extract. Mix until smooth.
- Combine Mixtures: Gradually add the dry ingredients. To the wet ingredients. Mixing on low speed. Until just combined.
- Chill Dough: Cover the dough. And refrigerate for at least 1 hour. To firm up.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
- Form Cookies: Roll the dough into small balls. Then roll each ball in extra granulated sugar. Place on the prepared sheets. And press a criss-cross pattern on top with a fork.
- Bake: Bake for 11-12 minutes. Until the edges are set. But the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes. Before transferring them to a wire rack. To cool completely.
Notes
