Wade's Recipe Book

My Favorite Soft & Chewy Peanut Butter Cookies Recipe

Name: My Favorite Soft & Chewy Peanut Butter Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24 servings
Ingredients: 1 cup (256 g) smooth peanut butter (see Notes below recipe); 16 tablespoons (226 g) unsalted butter (room temperature); 1 1/3 cup (293 g) dark brown sugar (packed; see Notes below recipe); 1/2 cup (100 g) granulated sugar; 1 tablespoon (13 g) real vanilla extract; 2 large eggs (room temperature); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon sea salt; 2 1/4 cups (304 g) all-purpose flour; 1/2 cup (100 g) granulated sugar (see Notes below recipe); Sea salt flakes (optional)

24 servings

분량

10 minutes

활동 시간

22 minutes

총 시간

요리 시작

재료

1 cup (256 g) smooth peanut butter (see Notes below recipe)

16 tablespoons (226 g) unsalted butter (room temperature)

1 1/3 cup (293 g) dark brown sugar (packed; see Notes below recipe)

1/2 cup (100 g) granulated sugar

1 tablespoon (13 g) real vanilla extract

2 large eggs (room temperature)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

2 1/4 cups (304 g) all-purpose flour

1/2 cup (100 g) granulated sugar (see Notes below recipe)

Sea salt flakes (optional)

방향

To Start

Preheat your oven to 350°F (177°C). Cover several baking sheets with parchment paper.

For the Cookie Dough

In an electric stand mixer fitted with the paddle attachment (*you can also use a bowl + spatula), add the peanut butter, butter, brown sugar, granulated sugar, vanilla and mix on medium for about 4 to 5 minutes, or until smooth and well blended.

Add in the eggs one at a time, making sure the first is completely blended before adding the next, scraping down the sides and bottom of the bowl so that everything is incorporated.

Add in the baking powder, baking soda and salt and mix for 1 minute more. Add in the flour and mix for about 20 seconds more or until just combined.

To Roll the Cookie Dough Balls

Add the 1/2 cup (100 g) granulated sugar to a shallow bowl.

Use a cookie scoop to portion 2 tablespoon of cookie dough and drop the dough into the bowl of granulated sugar. The cookie dough will be quite soft. Gently cover in sugar and set on the prepared baking sheet, leaving 1½ inches (4 cm) between each dough ball.Note: I like the appearance of these cookies when a cookie scoop is used and the dough ball is left textured and not smooth. If you don't have a cookie scoop, you can absolutely roll the cookie dough balls.

Bake one sheet at a time for 12 to 13 minutes in the center of the oven.

They will be very soft when you get them out of the oven. Tap the baking sheet on the counter to gently deflate the cookies and sprinkle with sea salt flakes, if using. Let them cool for 20 minutes on the baking sheet before transferring to a cooling rack.