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Best Soft & Chewy Peanut Butter Cookies

The best soft & chewy peanut butter cookies made from scratch.

The best soft and chewy peanut butter cookie recipe from scratch. Perfect peanut butter taste, but lower in fat with peanut butter powder. Make a quick easy batch of peanut butter cookies. They freeze well and thaw quickly.

Ingredients

Wet Ingredients

Dry ingredients

Instructions

  1. PREHEAT oven to 400 degrees.
  2. MEASURE out all the ingredients before starting.
  3. SIFT flour with mesh colander two or three times before measuring out the flour.
  4. POUR dry ingredients (flour, baking soda, baking powder and salt) into a bowl and whisk together. Set aside.
  5. CREAM butter with a hand mixer. Add brown sugar and granulated sugar to butter and mix on low speed until sugars are incorporated and mixture is light and fluffy.
  6. BLEND egg, egg yolk and vanilla to butter mixture, continuing to mix on low speed.
  7. MIX peanut butter powder and continue to blend on low speed until powder is fully mixed in.
  8. POUR the dry ingredient mixture into the wet mixture and mix until all ingredients come together. Do not over mix.
  9. MIX in the crushed peanuts with a wooden spoon (optional).
  10. ROLL dough into 24 one-inch ball.  Dough is ready when it can be rolled without sticking to your hand. If mixture is too sticky, add additional flour, one tablespoon at a time.
  11. ROLL in granulated sugar.
  12. PLACE dough balls on silicone baking sheet. Use a fork to make a crisscross pattern on the cookie.
  13. BAKE in oven at 400 degrees for 8 minutes. Do not over bake. When finished, remove from oven.
  14. COOL on baking sheet on cooling rack for 10 minutes. After 10 minutes, transfer the cookies from the baking sheet to the cooling rack and allow them to cool completely.
  15. STORE in an airtight container. If storing them for longer than a few days, wrap cookies several times in plastic wrap, place in an airtight container and place in the freezer.
  16. YIELD: 24 cookies.

Notes

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