Soft & Chewy Peanut Butter Cookies Recipe
These soft and chewy peanut butter cookies are thick, smooth, and practically melt in your mouth. With a sparkly sugar coating and a hint of cinnamon for depth of flavor, this is sure to be the last peanut butter cookie recipe you'll ever need!
Servings: 24 cookies
Ingredients
- 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon1
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar divided
- ¼ cup (50g) firmly packed light brown sugar
- ¾ cup (180g) creamy peanut butter2
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- In a medium size bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, ⅛ teaspoon ground cinnamon1
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, ½ cup of the granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla extract and beat again until completely combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, ¾ cup (180g) creamy peanut butter2, 1 large egg, 1 teaspoon vanilla extract
- Turn the speed down to low and slowly add the flour mixture until dough forms. Cover the bowl and chill in the refrigerator at least 45 minutes or up to 3 days.
- When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pour the remaining ½ cup of granulated sugar into a small bowl. Set aside.1 cup (200g) granulated sugar
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll chilled dough into balls with your hands and drop each ball into the bowl of granulated sugar. Use your fingers to toss the ball of dough around until it is completely coated, then place on the prepared baking sheet.
- Use the tines of a fork to make a criss-cross pattern on top of each ball of dough (this is optional, but traditional for classic peanut butter cookies).
- Bake the cookies for 8-10 minutes, until the sides begin to form slight cracks. Cookies will look under-baked. Allow cookies to cool for 5 minutes on the baking sheet before transferring cookies to a wire cooling rack to cool completely. Cookies stay fresh in an airtight container up to 1 week. Cookies may be frozen, up to 3 months. Rolled cookie dough can be frozen, up to 3 months. Roll into balls, freeze on a plate, then place in a large zip-top bag. Thaw in the refrigerator, then roll in granulated sugar, criss-cross with a fork, and bake.
Notes
- Cinnamon: this is totally optional, but I love the taste it gives to peanut butter cookies.
- Peanut butter: unlike some of my other peanut butter cookie recipes, you can use natural peanut in these cookies. They will spread a bit more and have a bit of a sandy, more crumbly texture, but they still taste amazing and the recipe works just as well!
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 114mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Calcium: 9mg | Iron: 1mg
