Easy Peanut Butter Cookies Recipe – Homemade {Chewy & Soft}

Peanut Butter Cookies

VanessaAuthorVanessaCategoryBakingDifficultyBeginner
Rating

Yields24 Servings
Prep Time30 minsCook Time3 hrs 10 minsTotal Time3 hrs 40 mins

Ingredients
 ½ cup butter
 ½ cup white granulated sugar
 ½ cup packed brown sugar
 ½ cup peanut butter
 1 qt large egg
 1 ¼ cups all purpose flour
 ¾ tsp baking soda
 ½ tsp baking powder
 ¼ tsp salt

Directions
1

Make the cookie dough: Beat the butter until creamy, 2 minutes.

2

Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.

3

Preheat oven to 375°F (190°C).

4

Shape the cookies: Shape the dough into 1 1/4 inch balls.

5

Bake: Bake at 375°F (190°C) until light brown, about 9 to 10 minutes.For chewier cookies, bake at 300°F (150°C) for 15 minutes.

Ingredients

Ingredients
 ½ cup butter
 ½ cup white granulated sugar
 ½ cup packed brown sugar
 ½ cup peanut butter
 1 qt large egg
 1 ¼ cups all purpose flour
 ¾ tsp baking soda
 ½ tsp baking powder
 ¼ tsp salt

Directions

Directions
1

Make the cookie dough: Beat the butter until creamy, 2 minutes.

2

Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.

3

Preheat oven to 375°F (190°C).

4

Shape the cookies: Shape the dough into 1 1/4 inch balls.

5

Bake: Bake at 375°F (190°C) until light brown, about 9 to 10 minutes.For chewier cookies, bake at 300°F (150°C) for 15 minutes.

Peanut Butter Cookies

Peanut Butter Cookies Instructions:

  • First off, we’re gonna sift the dry ingredients for making Peanut Butter Cookies recipe starting with 2-1/4 cups or about 270 grams of all-purpose flour. There we go. It’s close.3/4 of a teaspoon of baking soda.I’m adding in 1/2 a teaspoon of salt now, but we’re gonna garnish this cookie with beautiful flakes of sea salt at the end so you will get a nice, salty finish. Sift it up and give it a quick whisk.
  • Now we can set that aside and get onto the butter, and peanut butter, and all that gooey goodness. Into the bowl of my stand mixer fitted with the paddle attachment, I’m adding in one cup, which is two sticks, or about 230 grams of unsalted room-temperature butter. If you go. Cream it up for like a few seconds. Now we’re gonna add in a cup and 1/2of smooth peanut butter. And I will give you some advice. Use the regular, like supermarket brand. It has a lot of emulsifiers and other ingredients in there that’ll make it a bit more stable. This is gonna be a little soupy, but it’ll all work out, so don’t worry. And by my measurement, a cup and 1/2 of peanut butteris about 260 grams.
  • I would eat this just like that, like with a spoon. That is some delicious business. Okay, so thanks to my glass bowl, you can see there’s a little bit of butter at the very bottom. Just scrape it down. This recipe uses 3/4 of a cup of light brown sugar, so just tap it down. You’re actually packing it a little bit. Lightly packed brown sugar. And then 2/3 of a cup of granulated sugar.
Start the Timer for 220 Minutes
  • You might know this, but white sugar will make the cookies spread out more and the brown sugar will make it a little bit cakier.No one saw that. Mix it. It’ll get a little bit lighter and fluffier. The peanut butter is weighing it down, though.
  • If you make peanut butter cookies, you know this already, but adding more peanut butter will increase the peanut butter flavor and also make them, like, just super crispy like they’re gonna dissolve in your mouth. Less peanut butter, clearly less the flavor, but the cookies will be a bit stronger, too. Less crumbly. Okay, take a look. A little bit lighter in color.Little creamier.Mm
  • Now we’re gonna add in two teaspoons of vanilla extract, one large egg to start. Mix ‘er up and then we’ll add in the second large egg. Gonna scrape the bowl down really quickly and then we can add our dry ingredients in.
  • And this cookie’s almost ready to eat. Now, add your dry ingredients in. You can do it, you can do it all at once.Good.Mix on low until you’re confident bad things won’t happen. Okay, look at that. Now it’s a dough. But what could make this even better? How ’bout some chocolate chips? I’m adding a cup and 1/2of semi-sweet chocolate chips in. If you want to use milk chocolate, that’s on you. I will have the dark. I’m gonna mix this for like a few seconds and then fold it in by hand.Okay.Oh my, this smells so good. In fact, let’s take a little test. Oh, man. It’s so good. So good!Oh, okay. This will be delicious.
  • Then I’ll measure it out in a second in grams. Just scoop out the chilled dough, pop it out, and then we have about 50 grams. Look at this. Where are my chocolate chips? They’re all hiding inside. But don’t worry. We’re gonna fix it and make it look really cute. Just continue. You want to space them out.
  • They will be spreading. So I like to do kind of rows of two or three. So these cookies are a mixed bunch. Some of them are covered in chocolate. Some of them have almost none. I want them to be uniform and look really pretty, so pop in a couple of chocolate chips to the top, maybe like three to four, and just put them in different orientations. You can press a few in.
  • The main thing is that you’re gonna have some of the chocolate that’s fully exposed and not covered with any batter, so it’ll look nice and glossy once they bake. And no one ever sad, “Too much chocolate,” right?
  • But wait, there’s more. I told you that if you use more peanut butter, you get more flavor, but it is more, it doesn’t have the structure. So it’s a trade-off. These are delicious, but they will start falling apart, especially if you just hit them with a heat gun rights before this shot because you wanted the chocolate to look extra glossy in the closeup. Finally, they are looking so delicious and happy baking.