Description
1 cup creamy peanut butter
½ cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1½ tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until smooth.
Beat in the eggs, one at a time, then add vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry to the wet , mixing until just combined.
Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 10-12 minutes or until the edges are set but the centers remain soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes Cooking Time: 12 minutes Total Time: 27 minutes Kcal: 210 per cookie Servings: 18 cookies
Step-by-Step Guide
Follow these detailed instructions for perfect peanut butter cookies every time.
- Prep & Preheat: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and ensures even baking.
- Cream Wet Ingredients: In a large mixing bowl, use an electric mixer on medium speed to cream together the peanut butter, softened butter, brown sugar, and granulated sugar for 2-3 minutes. The mixture should be light, fluffy, and pale in color.
- Incorporate Eggs & Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then, mix in the vanilla extract.
- Combine Dry Ingredients: In a separate, medium bowl, thoroughly whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed.
- Combine Wet & Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined and no streaks of flour remain. Do not overmix.
- Portion Dough: Using a cookie scoop or a rounded tablespoon, portion the dough into balls (about 1.5 tablespoons each). Place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake & Cool: Bake for 10-12 minutes. The cookies are done when the edges are golden and set, but the centers still look soft and slightly underdone. Let them cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
Serving Suggestions
These classic cookies are versatile. Enjoy them with a cold glass of milk for a timeless treat. For a decadent dessert, sandwich a scoop of vanilla ice cream between two cookies. They also pair wonderfully with a cup of coffee or as a crumbled topping for ice cream sundaes.
How-to Summary
Cream peanut butter, butter, and sugars. Beat in eggs and vanilla. Whisk dry ingredients separately, then combine with wet mixture. Scoop dough onto a parchment-lined sheet and bake at 350°F for 10-12 minutes. Cool before serving.
Frequently Asked Questions
Can I use natural peanut butter?
We recommend using conventional creamy peanut butter. Natural peanut butter (with oil separation) can alter the dough’s texture, making cookies greasy or crumbly.
How do I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. The dough can be frozen in balls for up to 3 months; bake from frozen, adding 1-2 minutes to the bake time.
Why are my cookies flat?
Flat cookies often result from butter that is too soft or melted. Ensure your butter is softened to room temperature but still cool to the touch. Also, check your baking soda is fresh.
Can I add chocolate chips?
Absolutely! Fold in 1 to 1.5 cups of chocolate chips or chunks after combining the wet and dry ingredients for a delicious twist.
How can I make them chewier?
For a chewier texture, use all brown sugar and reduce the granulated sugar. Also, be careful not to overbake; removing them while the centers are soft is key.
Common Mistakes to Avoid
- Overmixing the Dough: Mix just until the flour disappears. Overmixing develops gluten, leading to tough cookies.
- Using Melted Butter: This causes excessive spreading. Butter should be softened but still hold its shape.
- Overbaking: Cookies continue to cook on the hot baking sheet. Take them out when the edges are set but centers are soft.
- Not Measuring Flour Correctly: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, resulting in dry, dense cookies.
- Placing Dough on a Hot Pan: Always use a cool baking sheet for each batch to prevent premature spreading.
Conclusion
This recipe delivers the quintessential peanut butter cookie: soft, chewy, and packed with rich flavor. By following the step-by-step guide and avoiding common pitfalls, you can easily achieve bakery-quality results at home. These crowd-pleasing cookies are perfect for any occasion, from lunchboxes to holiday platters. Happy baking!
