Chewy Peanut Butter Cookies
Soft, chewy, peanut butter cookies with deliciously crisp edges – These cookies are loaded with PB flavour and melt in your mouth with every bite!
Craving a sweet and salty treat? These peanut butter cookie are for you!
These peanut butter cookies use ingredients that you likely already have in your pantry. They are soft, chewy and nutty while melting in your mouth as any good peanut butter cookie does!
Peanut Butter cookies are the perfect sweet and salty snack that always has me coming back for more. They are indeed the perfect peanut buttery treat that is sure to satisfy your afternoon PB cravings.
To make these cookies you will need:
- Flour – All-purpose flour works perfectly for these cookies.
- Butter – Combines with the PB to give this cookie it’s characteristic smooth finish.
- Sugar – Granulated and brown sugar create a wonderfully soft, sweet, and chewy cookie!
- Peanut butter – Your standard creamy PB works best here. Though natural butters are my go to for eating, they tend to create a drier peanut butter cookie.
- Egg – The binder!
- Salt – Just a pinch helps enhance the sweetness.
- Rising agents – Baking soda AND Baking powder for this recipe.
- Vanilla extract – An essential flavour for all good cookies!
Let’s make some peanut butter cookies!
Start by preheating your oven to 350F.
Line your baking pans with either silicone baking mats or parchment paper. Set aside.
In a small mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk to aerate and combine all ingredients. This will be your dry mixture. Set aside for now.
In the bowl of a stand-mixer fitted, beat the butter and peanut butter together until smooth and well incorporated.
Add the sugars to the butter mixture and mix for 2-3 minutes or until the mixture appears light and fluffy.
Add the egg and mix until combined. Then mix in the milk and vanilla.
Slowly add the flour mixture on low speed (mainly so you don’t cover your kitchen in flour! 🙂 Continue mixing just until combined.
Using your hand or a medium cookie scoop, portion out approximately 2 tbsp of cookie dough. Place on your prepared baking sheet, allowing room for the cookies to spread out while baking (I space my cookies approximately 2 inches apart).
Bake for 10-14 minutes (mine were done after 13 min). Be careful not to over-bake!
**You know when these cookies are done as they will begin to crack on top and the edges will be slightly firm to the touch. The cookies will continue to bake once they are out of the oven, continuing to crack on the tops.**
Keep the cookies on the tray for 5 minutes to cool. Then, once firm enough to lift, transfer them to a wire rack.
For full recipe with measurements, see detailed recipe below!
Happy cookie making!
Peanut Butter Cookies
Equipment
- Small mixing bowl
Ingredients
- 1 1/4 cup Flour, All-purpose
- 3/4 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Butter, softened
- 1 cup Peanut butter Creamy Peanut Butter!
- 3/4 cup Sugar, granulated
- 1/2 cup Brown sugar Firmly packed
- 1 Egg
- 1 tbsp Milk Milk of your choice!
- 1 tsp Vanilla
Instructions
- Preheat oven to 350F. Line two baking sheets with a silicone reusable baking sheet or parchment paper.
- In a small mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk to aerate and combine all ingredients. Set aside.
- In the bowl of a stand-mixer fitted, beat the butter and peanut butter together until smooth and well incorporated.
- Add the sugars (brown and granulated) to the butter mixture and mix for 2-3 minutes until the mixture appears light and fluffy.
- Add the egg and mix until combined. Then mix in the milk and vanilla.
- Slowly add the flour mixture and beat until thoroughly combined.
- Using your hand or a medium cookie scoop, portion out approximately 2 tbsp of dough. Place on baking sheet, allowing room for the cookies to spread out while baking (2 inches between cookies).
- Bake for 10-14 minutes (mine were perfect at 13 min) being careful not to over bake. You know when these cookies are done as they will begin to crack on top and the edges will be slightly firm to the touch. The cookies will continue to bake once they are out of the oven, continuing to crack on the tops.
- Keep your cookies on their cookie sheet for 5 minutes to cool. Then, once firm enough to lift, transfer them to a wire rack.
Notes
- Craving an extra crunch?! These cookies can be taken up a notch by adding roughly chopped peanuts during the last mix of the cookie batter
- As soon as you see the cookies begin to crack on top in the oven, that is a clue that they only need a minute or two more before they are ready to take out!
- The cookies will continue to crack out of the oven as they cool
