Description
These Soft & Chewy Peanut Butter Cookies are an irresistible treat with a perfect balance of rich peanut butter flavor and a tender, chewy texture. Made with creamy peanut butter, brown sugar, and a hint of sea salt flakes, these cookies are easy to prepare and bake to perfection. Ideal for peanut butter lovers looking for a homemade sweet snack with a delightfully soft bite.
Ingredients
Units
Scale
For the Peanut Butter Cookie Dough
- 1 cup (256 g) smooth peanut butter
- 16 tablespoons (226 g) unsalted butter, room temperature
- 1 1/3 cup (293 g) dark brown sugar, packed
- 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
For Rolling the Cookie Dough Balls
- 1/2 cup (100 g) granulated sugar
To Finish
- Sea salt flakes (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (177°C) and line several baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: Using an electric stand mixer fitted with the paddle attachment or a bowl with a spatula, blend the smooth peanut butter, room temperature unsalted butter, dark brown sugar, granulated sugar, and vanilla extract on medium speed for 4 to 5 minutes until the mixture is smooth and well combined.
- Add Eggs: Incorporate the eggs one at a time into the peanut butter mixture, ensuring the first egg is fully blended before adding the second. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add Leavening and Salt: Mix in the baking powder, baking soda, and sea salt for 1 minute to distribute these thoroughly throughout the dough.
- Incorporate Flour: Add the all-purpose flour and gently mix for about 20 seconds or until the dough just comes together. Avoid over-mixing to maintain cookie softness.
- Prepare for Rolling: Pour the 1/2 cup granulated sugar into a shallow bowl for rolling the dough balls.
- Shape Dough Balls: Using a cookie scoop or measuring spoon, portion approximately 2 tablespoons of dough per cookie. Drop each dough ball into the granulated sugar and gently coat. Place coated dough balls onto the prepared baking sheets, spacing them 1½ inches (4 cm) apart to allow room for spreading.
- Bake Cookies: Bake one sheet at a time on the center rack of the oven for 12 to 13 minutes. The cookies will be soft when removed.
- Deflate and Add Salt Flakes: Immediately after removing from the oven, tap the baking sheet gently on the counter to deflate cookies slightly and sprinkle with optional sea salt flakes for enhanced flavor.
- Cool: Let the cookies cool on the baking sheet for 20 minutes before transferring them to a wire rack to cool completely. This step helps them set and maintain their chewy texture.
Notes
- Use smooth peanut butter for the best texture and consistency in the dough.
- Room temperature ingredients, especially butter and eggs, ensure proper mixing and a tender cookie crumb.
- If you don’t have a cookie scoop, you can roll the dough balls by hand, but a scoop gives a better textured look.
- Packing the brown sugar firmly helps to add moisture and chewiness to the cookies.
- Sea salt flakes sprinkled on top enhance the flavor profile but are optional.
- Store cookies in an airtight container to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
