Those Peanut Butter Cookies will be one of the best peanut butter cookies you have ever tasted! They are soft-baked and super thick and melt in your mouth releasing a peanut butter flavor explosion. They are super easy to make and will last super long and stay soft the whole time!
50gGranulated Sugarplus additional for rolling the cookie in
1Egglarge, at room temperature
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In a medium bowl whisk the flour, baking powder and salt together and set aside.
Add the butter, brown sugar and granulated sugar to a large bowl.
Using a stand mixer with a paddle attachment or a hand-held mixer cream everything together on medium speed till combined.
Beat in the peanut butter, egg and vanilla extract on low speed.
Next add the dry ingredients and mix in on low speed.
Cover your bowl and let the dough sit in the fridge for 1 hour or up to 2 days.
Preheat your oven to 180°C (350°F).
Line 2 baking sheets with parchment paper or a silicon baking mat.
Remove the cookie dough from the fridge.
Start rolling your dough into balls using 1 tablespoon dough. I highly recommend using a cookie scoop to get them all even.
Pour some extra granulated sugar into a small bowl and roll each cookie dough ball in the sugar coating them nicely.
Bake your cookies for 8 minutes. The cookies will still be very soft and look slightly underbaked.
Remove the cookies from the oven and let them cool. Enjoy!
Peanut Butter: Choosing the right peanut butter is important. I highly recommend using super creamy and thick, non-natural peanut butter. Natural peanut butter creates a very crumbly dough and can be very dry or super oily which both won't work with this recipe. Plus natural peanut butter will never get the awesome peanut butter flavor into the cookie once baked.
Brown Sugar: Unfortunately brown sugar is not available in many countries. Here is a simple way to make your own brown sugar at home in simple steps.
Chill time: The cookie can get baked directly. However, chilling is recommended as the cookie will spread a lot if this step gets skipped. Let the dough chill for at least 1h or up to 2 days.
Bake time: The baking trick for the softness and chewy texture is to slightly underbake your cookies. When you take the cookies out of the oven. It is very important that you do not keep them in your oven for to long. Once you let them cool for a few minutes they will set and turn into the perfect cookie.
Add a topping: They are amazing to eat as is but get even better when you ass a topping like a mini Reese's or a chocolate kiss, etc
Double Batches: You can easily double this recipe. However, as it is much more dough you will have to chill it longer (I recommend an extra 30 minutes).
Make Ahead Instructions: Make the cookie dough and let it rest in the fridge covered for up to 4 days. Once you are ready to bake the cookies remove the dough 30 minutes before hand.
Chefs tip: Form the cookie balls and freeze them. There is no need to thaw the cookie dough. Bake the frozen cookies for an extra minute in the oven. The cookie dough can be frozen for up to 3 months.
Shelf life: Keep baked cookies in a closed container for up to one week. After one week they start to get dry.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
Keyword Baking, Easy, Quick
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