Chewy Peanut Butter Cookies
These easy peanut butter cookies have extra-chewy centers, crisp edges and that perfect bite. Pull them at 10 minutes for a chewier cookie, or give them an extra minute if you like a little more crunch.
Equipment
- 1 Electric mixer
- 2 Baking sheets
- Parchment paper
- 1 cookie scoop 2 tablespoon
- 1 Wire cooling rack
Ingredients
- 1/2 cup (112 g) unsalted butter softened
- 3/4 cup (165 g) light brown sugar packed
- 1/4 cup (50 g) granulated sugar
- 2 egg yolks at room temperature
- 2 tsp vanilla extract
- 1/2 cup (128 g) creamy peanut butter such as Jif
- 1 cup (125 g) all-purpose flour spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar for 1–2 minutes.
- Add the egg yolks and vanilla. Beat for another 1–2 minutes, until the mixture is lighter in color and fluffy.
- Add the peanut butter and mix until smooth.
- Add the flour, baking soda, baking powder, and salt. Mix just until combined. The dough will feel very soft at first and will firm up after about a minute.
- Use a 2-tablespoon cookie scoop to portion the dough into 16 balls. Place them about 2 inches apart on the prepared baking sheets.
- Bake for 10 minutes for chewier cookies or 11 minutes for crisper edges.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Measure the flour carefully. Weighing out 125 g works best. If you’re using a measuring cup, spoon the flour into the cup and sweep off the excess with the back of a knife. Dipping the cup straight into the flour can pack in too much. One properly measured cup gives the dough the soft texture it needs.
Use a conventional creamy peanut butter. Jif or a similar no-stir brand works best for this dough.