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Old Fashioned Chewy Peanut Butter Cookies Recipe
Serves: 22 cookies
Ingredients
Peanut Butter Cookies
- 1 1/4 all purpose flour
- 1/2 cup butter soften
- 1/2 cup creamy peanut butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg room temperature
- 2 tsp vanilla
- 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- flaky salt topping
Sugar Topping
- 1/4 cup granulated sugar
Instructions
- In a large mixing bowl, add sugars, peanut butter, and softened butter, and beat with a hand mixer for 2-3 minutes.
- Then, add the vanilla extracts and egg. Beat on medium until well combined.
- In a large bowl, sift the flour, baking soda, baking powder, and salt. Then, add your "sifted flour mixture" into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough.
- Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to form the cookie balls. Roll the cookie dough balls into the sugar topping. Once covered in the sugar topping, place the cookie dough on a lined baking sheet. The dough should be about 2 -3 inches apart. Then, use a fork to press down on each ball of dough to create the traditional criss-cross pattern.
- Next, bake the cookies in the preheated oven for about 8-11 minutes or until the edges of the cookies are set and the center is slightly puffed. Be sure not to overbake. Once out of the oven, top with flaky sea salt. Then, let the cookies rest for about 15 minutes or until set. It’ll be hard, but worth the wait.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Notes
-
- Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to blend seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
- Don’t overmix the cookie dough, or your soft and chewy peanut butter cookies will turn out dense and tough, which we definitely don’t want!
- Use processed peanut butter instead of natural peanut butter, as natural peanut butter has more oil, which will change the texture of the dough. I recommend Jif and Skippy for this recipe.
- Spoon and level your flour dough if you are not using a food scale to measure. Additional tips on measuring your flour can be found in the blog post.
- Refrigerate the dough for at least 45 minutes to enhance the flavor and texture of the cookies. If you have time, a 2-hour chill (or overnight) is best.
- Don’t over bake the cookies. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!
- Once the cookies are out of the oven, use a large cup with a wide rim or salsa bowl to shape the cookies into perfect circles. Place the cup over each cookie. Then, gently swirl the cup around the edges to reshape and smooth them, being careful not to flatten the cookie.
Nutritional Information
Serving: 1 cookieCalories: 121kcal (6%)Carbohydrates: 13g (4%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 19mg (6%)Sodium: 150mg (7%)Potassium: 44mg (1%)Fiber: 0.3g (1%)Sugar: 12g (13%)Vitamin A: 140IU (3%)Calcium: 15mg (2%)Iron: 0.2mg (1%)