Chewy Peanut Butter Cookies
Soft and chewy peanut butter cookies with crisp edges and classic crisscross tops
PRINT PINServings 24
INGREDIENTS
Dry Ingredients
- 1 1 4 cups all purpose flour
- 1 2 tsp baking soda
- 1 2 tsp baking powder
- 1 2 tsp salt.
Wet Ingredients
- 1 2 cup unsalted butter softened
- 3 4 cup creamy peanut butter
- 3 4 cup light brown sugar packed
- 1 4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract.
For Rolling And Topping
- 2 tbsp granulated sugar for rolling
- extra granulated sugar as needed
- flaky salt optional.
INSTRUCTIONS
Prep
- preheat oven to 350 F
- line baking sheets with parchment paper.
Make Dough
- whisk flour baking soda baking powder and salt
- beat butter peanut butter brown sugar and granulated sugar until light and creamy
- mix in egg and vanilla until combined
- add dry ingredients and mix just until no dry flour remains
- chill dough 30 minutes for thicker cookies optional.
Shape
- scoop about 1 1 2 tbsp dough per cookie
- roll into balls and roll in granulated sugar
- place on baking sheet spaced apart
- press tops with a fork to make a crisscross pattern.
Bake And Cool
- bake until edges are set and centers look slightly underdone 10 to 12 minutes
- cool on pan 5 minutes then transfer to a rack to cool completely.
Notes
1. Use creamy peanut butter for consistent texture 2. chill dough to reduce spread and boost chewiness 3. do not overbake for soft centers 4. swap up to half the peanut butter for crunchy peanut butter if desired 5. add 1 2 cup chocolate chips optional
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g