Soft and Chewy Peanut Butter Cookies
These soft and chewy peanut butter cookies are the perfect balance of crisp edges and a soft, chewy centers.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ½ cup peanut butter
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
- Stir in the peanut butter and mix until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Using a one-ounce cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press down gently with a fork in a crisscross pattern.
- Sprinkle a little turbinado sugar on top for crunch. Bake for 10 minutes, or until the edges are set and lightly browned.
Notes
- Using softened butter is key to achieving the perfect texture in these cookies. It should be completely soft at room temperature to ensure proper creaming with the sugar. This step is essential, as it helps create the ideal spread and consistency, giving the cookies their signature chewiness.
- The cookies are ready when the edges are lightly browned and set, while the centers remain slightly puffed and underdone. They will continue to bake on the cookie sheet as they cool, giving you that perfect soft and chewy texture.
Tried this recipe?Let us know how it was!