Description
These Chewy Peanut Butter Cookies are soft, flavorful, and packed with the classic taste of peanut butter. With a perfect balance of sweetness from brown sugar and a tender texture, these cookies are easy to prepare and bake in just over 20 minutes. Ideal for peanut butter lovers, these cookies feature a delightful criss-cross pattern on top and are perfect for sharing or enjoying as a comforting treat.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1/8 teaspoon table salt
Wet Ingredients
- 1 cup brown sugar (tightly packed)
- ½ cup peanut butter (creamy or chunky)
- ½ cup unsalted butter (softened but not melty)
- 1 egg (room temperature)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the rack in the lower middle section to ensure even baking.
- Mix Wet Ingredients: In the bowl of a stand mixer, combine the brown sugar, peanut butter, softened butter, and egg. Beat together on medium speed until the mixture is smooth and creamy.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Mix on low speed just until everything is combined—avoid over-mixing to keep the cookies tender.
- Shape Cookies: Form the dough into 1 ½ inch balls and place them 3 inches apart on a baking sheet lined with parchment paper. If desired, gently press each dough ball with a fork to create the traditional criss-cross pattern.
- Bake: Bake the cookies in the preheated oven for 10 to 11 minutes, or until they turn a light golden brown color around the edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- The recipe works well with either creamy or chunky peanut butter depending on your texture preference.
- Make sure the butter is softened but not melted to achieve the best texture.
- Don’t overmix after adding the dry ingredients to keep the cookies tender and chewy.
- If you prefer softer cookies, slightly underbake by removing them at 10 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
