Description
These soft and chewy peanut butter cookies offer the perfect blend of rich peanut butter and sweet brown sugar, resulting in an irresistibly bendy texture. Ready in just 30 minutes, this easy one-bowl recipe uses simple ingredients and yields perfectly textured cookies with a delightful hint of sea salt if desired.
Ingredients
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 and prepare baking sheets: Preheat your oven to 350°F (177°C). Line multiple baking sheets with parchment paper to prevent sticking and ease cleanup.
- Make the cookie dough: In an electric stand mixer fitted with a paddle attachment (or using a bowl and spatula), combine the peanut butter, room temperature unsalted butter, dark brown sugar, granulated sugar, and vanilla extract. Mix on medium speed for 4 to 5 minutes until the mixture is smooth and well blended.
- Add eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl to ensure thorough incorporation of ingredients.
- Add leavening and salt: Mix in baking powder, baking soda, and sea salt for 1 minute to combine evenly.
- Incorporate flour: Add the all-purpose flour and mix just until combined, about 20 seconds; avoid overmixing to maintain cookie softness.
- Roll dough balls: Place 1/2 cup granulated sugar in a shallow bowl. Using a cookie scoop, portion 2 tablespoons of cookie dough at a time and drop each ball into the sugar to coat. Gently press the dough into sugar but maintain textured appearance, then place on prepared baking sheets, spacing 1½ inches (4 cm) apart.
- Bake: Bake one sheet at a time in the center of the preheated oven for 12 to 13 minutes. The cookies will be very soft when removed from the oven.
- Settle and cool: Tap the baking sheet gently on the counter to deflate cookies slightly and, if desired, sprinkle with sea salt flakes. Allow cookies to cool for 20 minutes on the baking sheet before transferring to a wire rack.
Notes
- Peanut Butter: Use smooth peanut butter for consistent texture; brands like Jiff or Skippy work well.
- Sugar: Dark brown sugar gives deeper flavor, but light brown sugar can be substituted if needed.
- Dough texture: The dough will be soft; using a cookie scoop helps keep the textured look on the cookies.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Baking timing: Baking one sheet at a time ensures even cooking and soft texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
