Peanut Butter Cookies
The best peanut butter cookies out there. They are perfectly crispy around the edges but soft and chewy in the middle. Watch out because they will spread while they bake, but the end result will be an oversized treat.
Equipment
- Stand or Hand Mixer (although these can be made completely by hand if needed)
- Baking Sheet
Ingredients
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- ¾ cup Brown Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1 cup Creamy Peanut Butter no stir kind
- 3 cups All - Purpose Flour
- 2 tbsp All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- Additional Granulated Sugar for Rolling
Instructions
- Using a hand mixer or a stand mixer combine butter and sugars. Mix on medium for 2-3 minutes until light and fluffy.
- Once totally smooth add the eggs one at a time and mix on high for about 1 minute, or until fully combined. Scrape down the sides and bottom of the bowl as needed.
- Add the vanilla and peanut butter to the bowl, mix on high until combined.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt together.
- Slowly add the dry ingredients to the wet ingredients, mixing on low until combined. Make sure not to overmix.
- Once the dough is combined (you will know it is ready because it will be pretty thick and sticky) it is time to chill. Cover the bowl tightly and place in the refrigerator for a minimum of 3 hours (maximum of 2 days).
- Once chilled, remove the dough from the fridge and allow to come to room temperature.
- Preheat the oven to 350F degrees.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Using a scooper or a spoon, portion the dough into balls, I wanted these to be extra large so I combined 2 - 1.5 tablespoons scoops for each cookie. This next step is optional, in a small bowl put the remainder of the granulated sugar and roll the dough in the sugar. This step adds a lovely, and sweet, crunch to the outside of the cookie.
- Place each ball of dough about 2 inches apart on the prepped baking sheets. Last step before placing the cookies in the oven, use a fork to create a criss-cross pattern in the tops of each of the cookies.
- Bake for about 11 minutes rotating halfway through at the 5-minute mark. The centers will look very soft and undone but the edges should be lightly browned.
- Remove the cookies from the oven and let cool on baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.
- Once cooled, enjoy!
Notes
*Quick tip, about room temperature butter. Butter and eggs do best when they are at the same temperature. That means if a recipe calls for room temperature butter it is probably a good idea to use room temperature eggs as well. I usually take my eggs out at the same time as my butter, this makes sure they are around the same temp!
**If you don't finish them all in one day, these will keep at room temperature for about a week, or in the freezer for up to 3 months. Just make sure to keep them in an airtight container!
*** You can also scoop the dough and freeze it for up to 3 months. No need to thaw the dough, just bake the cookies for about 1 minute longer.
Recipe adapted from Sally's Baking Addiction
Photos by Jill Paice