Award-Winning Peanut Butter Cookies
These aren’t just any peanut butter cookies-they’re the perfect balance of soft, chewy, and slightly crumbly with that unmistakable peanut punch. The secret lies in using both creamy and chunky peanut butter for texture, the right ratio of brown sugar to white sugar for chewiness, and that classic fork press that ensures even baking. Furthermore, chilling the dough briefly prevent excessive spreading and delivers that bakery-quality appearance.
Peanut Butter Cookies
Perfectly soft, chewy, crumbly Peanut Butter Cookies full of that unmistakably creamy taste.
Equipment
- countertop mixer/hand mixer Choice is yours
- bowls
- silicone spatula
- measuring spoons
- measuring spoons
- baking scale
- baking sheet
- Parchment paper
- wire rack
Ingredients
- 1 cup unsalted butter ( 2 stick/226g) softened to room temperature
- 1 cup creamy peanut butter (240g) regular process not (natural separates)
- ½ cup chunky peanut butter (120g) for texture & crunch
- 1 cup brown sugar (200g) light or dark works
- ¾ cup granulated sugar (150g),divided ½ cup for dough,¼ cup for rolling
- 2 large eggs room temperature
- 2 teaspoon vanilla extract pure for depth
- 2½ cups all-purpose flour (300g) use a scale
- 1 teaspoon baking soda for lift
- ½ teaspoon baking powder adds extra tenderness
- ½ teaspoon salt balance sweetness
Instructions
- 1.Preheat & Prep: Preheat your oven to 350℉(175℃). Line baking sheets with parchment paper or silicone baking mats.
- 2.Cream Butter,Peanut Butter & Sugars: In a large bowl, using an electric mixer cream together the softened butter, both peanut butters brown sugar and ½ cup of granulated sugar until light and fluffy-about 2-3 minutes. This step is crucial for incorporating air and ensuring a tender texture.
- 3.Add Eggs & Vanilla Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Add the vanilla extract and beat until combined. Scrape down the side of the bowl as needed.
- 4.Combine Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- 5.Mix Wet & Dry:Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not over mix-over mixing develops gluten and can lead to tough cookies. The dough will be soft but should hold together.
- 6.Chill The Dough (Optional but recommended)If your kitchen is warm or the dough feels too soft, cover and refrigerate for a minimum of 30 minutes. This step helps prevent excessive spreading and makes rolling the dough easier.
- 7.Prepare Sugar Coating:Place the remaining ¼ cup of granulated sugar in a small, shallow bowl for rolling.
- 8.Shapr,Roll & Press:Roll the dough into 1½-inch balls (about 1½tablespoon each). Roll each ball in the granulated sugar until fully coated, then place on the prepared baking sheet about 2 inches apart. Using a fork, gently press down on each ball to create a crisscross pattern, flattening to about ½-inch thickness. Dip the fork in sugar between presses to prevent sticking in the dough.
- 9.Bake to Perfection:Bake for 10-12 minutes, or until the edges are lightly golden and set, gut the center still look slightlyy soft and puffy. The cookie will look underdone in the middle-that's exactly what you want for chewy cookies.
- 10.Cool Properly:Let the cookies cool on the baking sheet for 5 minutes before transforming to a wire racket cool completely. This resting period allows them to set up perfectly while maintaining that soft, chewy center.
Notes
Baker”s Notes for success:
- Use regular peanut butter, not natural-natural peanut butter separates and can make cookies greasy.
- Don’t over-bake, pull cookies out when edges are set but center look soft.
- Chill dough, it ensures uniform size and even baking.
- Dip fork in sugar-prevent the fork from sticking when pressing the dough.