Soft and Chewy Peanut Butter Cookies
These soft and chewy peanut butter cookies are super moist with the most amazing texture. Made in one bowl with no chilling required. Brown butter flavor is a wonderful addition.
Servings: 24
Equipment
- Stand Mixer or Hand Mixer
- Sheet Pans
- Parchment Paper
- Rubber spatula
- Cookie Scoops ( 1 ½ TB or ¼ Cup)
- Metal Spatula
Ingredients
- ½ cup brown butter or salted butter, softened
- ½ cup light or dark brown sugar
- ½ cup powdered sugar
- 2 teaspoon vanilla extract
- 2 eggs
- ⅔ cup creamy peanut butter, (not the natural variety)
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (optional)
Instructions
- In a mixing bowl or onto parchment paper, sift flour, salt, baking powder, and baking soda.
- In the bowl of a stand mixer (or use a hand mixer), add butter and sugars. Mix until light and fluffy, about 4-5 minutes. Scrapes sides of mixing bowl, when needed.
- Add eggs and vanilla extract. Mix for about 2-3 minutes.
- Add in peanut butter and mix until light and fluffy.
- With a rubber spatula fold in flour mixture in two parts. Fold until just combined, try not to over mix the dough.
- Note: This cookie dough can be scooped and baked right away, no chilling required. But I do recommend chilling or freezing the dough for a minimum of 2 hours.
- With a cookie scoop portion the cookie dough and place on a sheet pan lined with parchment paper.
- Small cookie scoop about 1 ½ tablespoon or medium cookie scoop about ¼ cup.
- Preheat oven to 350F and line sheet pans with parchment paper.
- Placed chilled dough portions on sheet pans with at least 2-3 inches of space between the cookie dough. Note: If you want a smooth look after the cookie dough portions have chilled. Roll into a smooth ball with your hands.
- Bake time : small cookies approx. 6-7 minutes or medium cookies 9-10 minutes. Try not to over bake the cookies. Will look under done (puffed, glossy and lighter color in the middle).
- Tip : Use a round cookie cutter, cup or bowl to make perfect round cookies. Make sure to do it when the cookies are hot, right after it's taking out the oven. That's when they are super soft and malleable.
- Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook. Then transfer to a cooling rack to fully cool. Enjoy.
Notes
Makes about 2 dozen small cookies (about 1 ½ tablespoon of cookie dough) or 1 dozen medium bakery style cookies (about ¼ cup of cookie dough).