Yield: 20 Cookies
The Best Chewy Peanut Butter Cookies Recipe
If you’re looking for the BEST Chewy Peanut Butter Cookies, with super soft chewy centers and tons of peanut butter flavor, this easy cookie recipe is the one for you!
Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup creamy peanut butter
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- sugar for sprinkling, optional
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Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.
- Gradually add in the flour mixture on low speed. Stir until dough forms.
- Using a medium cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading. (For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar — but it’s totally optional.)
- Bake for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
Video
Notes
Store: Once the cookies are fully cooled, you can store them in an airtight container on the counter for up to a week. To keep cookies extra soft, place a slice of bread in the container with the cookies. Replace the bread every few days as it becomes stale.
Freeze Cookies: Freeze baked cookies in an airtight freezer safe container or zip top freezer bag for up to 3 months.
Freeze Dough: Freeze unbaked dough balls on a sheet pan until solid to the touch. Transfer dough to an airtight, freezer safe container and freeze for up to 6 months. Thaw frozen dough in refrigerator overnight and bake as directed. Or bake from frozen, just add an extra 2 to 3 minutes to the bake time.
Peanut Butter: Regular, inexpensive, crunchy or creamy peanut butter will provide the best texture. Natural peanut butter is usually a looser texture with more oil and it will cause the cookies to spread too much.
Bake Time: Do not overbake this chewy peanut butter cookie recipe! When the edges turn slightly brown, remove from the oven. They will firm up on the baking sheet as the cool.
Nutrition
Serving: 1 cookie, Calories: 154kcal, Carbohydrates: 18g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 147mg, Potassium: 61mg, Fiber: 1g, Sugar: 11g, Vitamin A: 160IU, Calcium: 14mg, Iron: 1mg