Description
A classic recipe for soft and chewy peanut butter cookies that are easy to make and filled with rich peanut butter flavor.
Ingredients
- 1 cup (256 g) smooth peanut butter
- 16 tablespoons (226 g) unsalted butter, at 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, at room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/4 cups (304 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (for rolling)
- Sea salt flakes (optional)
Instructions
- In a large mixing bowl, combine the unsalted butter, smooth peanut butter, and both sugars. Cream them together until the mixture becomes light and fluffy.
- Add the real vanilla extract and eggs, mixing thoroughly until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Chill the cookie dough in the refrigerator for about 30 minutes.
- Once chilled, roll the dough into balls, about 1-2 tablespoons each. Roll them in granulated sugar.
- Place the rolled cookie dough balls on a lined baking sheet, spacing them about 2 inches apart, and sprinkle sea salt flakes on top if desired.
- Bake the cookies in the preheated oven for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Using high-quality peanut butter and monitoring baking times can enhance results. Experimenting with mix-ins like chocolate chips can add variety.
