These Ultra-Chewy Peanut Butter Cookies Won’t Last 5 Minutes In Your House
Peanut butter lovers, we bet you love a classic peanut butter cookie. But we bet you’ve also had bad peanut butter cookies that crumble all over. Our recipe is super chewy, rich and nutty — just as a good peanut butter cookie should be. The best part? Making them couldn’t be simpler. Here’s our favorite way to make the old-fashioned cookie.
Peanut Butter Cookies
- 1 cup (or 2 sticks) of unsalted butter, softened
- 1 cup of white sugar plus 1/2 cup for topping
- 1 cup of dark brown sugar
- 1 cup of creamy peanut butter
- 2 eggs, beaten
- 1 teaspoon of vanilla
- 2 1/2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1 teaspoon of salt
- 2 teaspoon of baking soda
Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, beat the butter, 1 cup white sugar and brown sugar until fluffy, about five minutes. Then, add the peanut butter, eggs and vanilla and beat until incorporated. In another bowl, add flour, baking powder, salt and baking soda and mix until completely combined. Add dry mixture into the wet mixture in batches and beat until just incorporated. Then, roll the batter into one-inch balls and roll into the extra 1/2 cup white sugar. Place on the baking sheet, then make a criss-cross pattern on each cookie with a fork. Bake for 10 minutes, then let cool.
Pro tip: If you have the time, chill your dough for two to three hours before baking. The dough will set up much more nicely and the flavors will have time to marinate!