Preparation Time: 10 minutes
Cooking Time: 14 minutes
Chilling Time: 20 minutes
Overall Time: 44 minutes
Yields: 24 servings
These peanut butter cookies are soft, big, and chewy. They are made with creamy peanut butter and brown sugar. A sprinkle of sugar on top makes them extra delicious. They are baked to perfection and taste amazing. These cookies are simple to make and great for holiday gatherings or cookie swaps. They are full of flavor and easy to customize to your liking.
Start by creaming the butter, peanut butter, and sugars together. Mix until the texture is very light and fluffy. This step makes the cookies soft and smooth. It also adds air so the cookies stay puffed and don’t sink after baking. Once the mixture is fluffy, add the eggs and liquid. Then, gently fold in the dry ingredients. The steps are simple, but follow the instructions carefully for the best results.
To make the cookies richer, add a few scoops of chocolate chips to the batter. These cookies are loved by everyone. They will make you a fan of peanut butter cookie recipe for a long time.
Ingredients:
Steps to Make It
01
Make sure you have all the ingredients ready before you start.
02
Put one rack near the top of the oven and one near the bottom. Heat the oven to 350°F. Cover two baking sheets with parchment paper. Spray the paper with cooking spray.
03
Put the butter, peanut butter, brown sugar, and granulated sugar in a stand mixer bowl. Use the paddle attachment to mix them. Beat on high speed until the mixture is light and fluffy. Stop and scrape the sides of the bowl now and then. This should take about 5 minutes.
04
Add one egg to the mixture and mix on medium-low speed until combined. Then add the second egg and mix again. Pour in the vanilla and mix until everything is combined.
05
Add the flour, salt, baking soda, and baking powder to the mixture. Mix on low speed until everything is just combined. Stop and scrape the sides of the bowl occasionally. This should take about 1 minute. Do not overmix.
06
Use a large cookie scoop to make mounds of dough. Place them on the prepared baking sheets. Leave at least 2 inches of space between each mound.
07
Sprinkle granulated sugar on top of the cookie dough mounds. Put the baking sheets in the freezer. Chill them for about 20 minutes until the dough is very firm.
08
Bake the chilled cookies until the edges start to set, about 12 to 14 minutes. Be careful not to bake them too long.
09
Let the cookies cool on the baking sheets for a few minutes. Then, move them to a rack to cool all the way.
Tip:
For the perfect cookie texture, we suggest using a well-known creamy peanut butter brand like Peter Pan or Jif. These brands have just the right smoothness and flavor to give your cookies that soft, chewy texture everyone loves.
Recipe Ideas:
- Everyone loves peanut butter and chocolate together. For a fun twist, chop about 8 ounces of your favorite dark chocolate and mix it into the dough at the end.
- You can also use peanut butter chips for a sweeter, more peanut buttery taste.
- Add 1/2 cup of chopped roasted, salted peanuts for a crunchy bite.
- Try using half peanut butter and half pistachio butter, then top with chopped pistachios before baking.
How to Store and Freeze:
- Keep the cookies in an airtight container on the counter for up to five days. To make them taste fresh again, microwave them for a few seconds until warm.
- You can freeze the cookie dough for up to one month. Scoop the dough onto a baking sheet in a single layer. Freeze the sheet for at least an hour or until the dough is hard. Then, move the dough mounds to a zip-top freezer bag or container.
- To bake, put the frozen dough on a parchment-lined baking sheet while the oven heats up. You might need to bake them for one or two more minutes.
FAQs:
01. Can I Use Crunchy Peanut Butter Instead?
Crunchy peanut butter cookie isn’t a good choice for this soft cookie recipe. It won’t give you the soft and chewy texture that creamy peanut butter will. Creamy peanut butter works best for these cookies.
02. Can I Prepare Peanut Butter Cookie Dough Ahead of Time?
Some cookie doughs, like chocolate chip dough, can be stored in the fridge for two or three days. But, this soft peanut butter cookie dough is best baked right away to keep the texture. You can freeze the dough if you want to bake it later.
03. How Do I Get the Perfect Soft and Chewy Texture?
The secret to soft and chewy cookies lies in the balance of ingredients and technique. Use creamy peanut butter, brown sugar, and underbake slightly. Don’t overmix the dough, and chill it before baking for the perfect texture!
04. Can I Use Smooth Peanut Butter Instead of Creamy?
Smooth peanut butter is just another name for creamy peanut butter, so yes, they’re the same! Stick with smooth peanut butter cookie for the best soft and chewy cookies.
05. What Makes Peanut Butter Cookies Chewy Instead of Crisp?
To keep your cookies chewy, the key ingredients are brown sugar and butter. These help retain moisture. Also, don’t overbake – chewy cookies come from a slightly underbaked center!
06. Can I Use a Hand Mixer for best peanut butter cookie Recipe?
Absolutely! A hand mixer works just as well as a stand mixer. Just mix everything on medium speed until smooth and fluffy, and you’ll get the same great results for best peanut butter cookie recipe.
07. Can I Add Chocolate to My Peanut Butter Cookies?
Of course! Adding chocolate chips or chunks makes for an amazing combo with peanut butter. Just fold them in at the end of mixing, and you’ll get delicious chocolate-peanut butter cookies.
08. How Can I Make These Cookies Less Sweet?
If you prefer a less sweet cookie, you can reduce the sugar by about 1/4 cup. Using a bit less brown sugar will give you a more subtle flavor while still keeping the texture soft and chewy.
09. Can I Freeze Peanut Butter Cookie Dough?
Yes! You can freeze the dough for up to 3 months. Scoop out dough balls and freeze them on a baking sheet. Once frozen, store them in a zip-top bag. When you’re ready to bake, just place them on a tray and bake as usual.
10. Why Do My Cookies Look Flat After Baking?
If your peanut butter cookies spread too much, it could be that the dough was too warm when you put it on the baking sheet. Make sure to chill the dough for at least 20 minutes before baking to prevent this.
11. Can I Make These Cookies Without Brown Sugar?
While brown sugar gives these peanut butter cookies their chewy texture, you can substitute with granulated sugar if needed. The cookies might be a bit crisper but still delicious!
12. Can I Use a Different Type of Nut Butter?
Yes! You can substitute peanut butter with almond butter, cashew butter, or even sunflower seed butter for a different flavor. Just keep in mind the texture may vary slightly depending on the nut butter.
13. How Do I Know When My Cookies Are Done Baking?
The cookies are done when the edges look set and slightly golden, but the center still looks soft. They will firm up as they cool. Be careful not to overbake them, or they will lose their soft texture.
14. Can I Make Smaller Peanut Butter Cookies for a Larger Batch?
Definitely! Just make smaller dough balls and adjust the baking time. Smaller cookies will bake faster, so check them around 8-10 minutes.
15. Can I Add Spices Like Cinnamon or Nutmeg?
Yes, adding a pinch of cinnamon or nutmeg can give your peanut butter cookies a fun twist! Try adding 1/2 teaspoon of cinnamon for a warm, spicy note that complements the peanut butter flavor beautifully.
16. What are the ingredients for the 3 ingredient peanut butter cookie recipe?
You will need peanut butter, sugar, and an egg. These simple ingredients create a delicious and easy cookie.
