Peanut Butter Cookies

When we say back to basics, Peanut Butter Cookies are on top of the list. Peanut Butter Cookies have been around forever, and everybody likes them differently. Some like thin and crispy like these Thin Peanut Butter Cookies, and some, including myself, like them soft and chewy. This recipe gives you the perfect texture and softness on a Peanut Butter Cookie.

About These Peanut Butter Cookies

• These delicious cookies have the best chewy and soft texture, not too crispy and not too soft to be challenging to lift!
• The ingredients are pantry-ready, and nothing out of the ordinary is required.
• Ingredients include All-purpose Flour, Baking Powder, Baking Soda, Butter, Smooth Peanut Butter, Granulated and Brown Sugar, Egg, and Vanilla extract.
• As you can see, we use both Granulated and Brown sugar in this recipe. Brown sugar adds a ton of moisture and flavour to the cookies.
• The Peanut Butter you go for can be smooth or chunky, but I recommend smooth and processed peanut butter such as Jiffy or Craft. Processed butter is thicker and more solid, which results in chewier cookies!

• This recipe also calls for baking powder and soda for the ultimate fluffy texture!
• The remaining ingredients are essential; we use them in all cookie recipes.

How To Make These Cookies

• Like any other cookie-making process, use the paddle attachment to cream the room-temperature butter with both sugars. The key to a perfect cookie texture is this step. The creamier the mixture, the better cookies you will have. This step may take up to 3-4 minutes.
• Add in the egg and vanilla extract and mix well. Scrape the bowl as needed to make sure all ingredients are well incorporated.
• Add the peanut butter and mix.
• Sift all dry ingredients and add them to the butter mixture. Gently mix the dough, and do not overmix.

• Cover the dough and chill it for 1-2 hours.
• Preheat the oven to 350F and make small dough balls, almost 30 grams each. Roll them in the granulated sugar. Use a fork with long prongs and gently press the fork on the cookie balls to create the cris cross pattern.
• Place the Peanut Butter Cookie balls on the lined baking sheets and bake for 9-11 minutes or until they turn slightly golden. Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack to cool down completely.

See more related posts here:

Mini Peanut Butter Cup Cookies,

Peanut Butter Almond Cookies,

Thin Peanut Butter Cookies

Store these cookies in an air-tight container in the fridge for one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

If you tried this recipe and are happy, please leave me a 5-star review 🙂

📖 Recipe