These Jumbo Peanut Butter Cookies are soft, chewy, and packed with rich peanut butter flavor. The secret to their softness is in the ingredients and baking time, making them perfect for peanut butter lovers who want a hearty, satisfying treat.
Ingredients:
For the Cookie Dough:
- 1 1/4 cups all-purpose flour
- Provides the structure for the cookie without making it too dense. For a lighter texture, you can sift the flour before measuring.
- 3/4 teaspoon baking soda
- Helps the cookies rise slightly and gives them a light, airy texture inside.
- 1/2 teaspoon salt
- Balances the sweetness and enhances the peanut butter flavor.
- 1/2 cup unsalted butter, softened
- Butter adds richness and helps create that soft, chewy texture. Make sure it’s softened but not melted, as it affects how the dough comes together.
- 1 cup peanut butter (creamy or chunky)
- This is the key ingredient for flavor. You can use creamy for a smooth, melt-in-your-mouth texture or chunky if you want a bit of extra crunch. If using natural peanut butter, stir it well before measuring to incorporate the oil.
- 3/4 cup granulated sugar
- Adds sweetness and helps with the cookie’s texture. Granulated sugar contributes to crisp edges, while the brown sugar adds moisture and chewiness.
- 1/2 cup firmly packed brown sugar
- Brown sugar contributes moisture and gives the cookies a subtle molasses flavor that enhances the peanut butter.
- 1 large egg (room temperature)
- Eggs bind the dough together and give it structure. Using a room-temperature egg ensures it mixes more evenly with the other ingredients.
- 1 tablespoon milk
- Milk helps smooth out the dough and adds a bit of softness. You can use any milk (whole, skim, or non-dairy) for this recipe.
- 1 teaspoon vanilla extract
- Enhances the sweetness of the peanut butter and complements the other flavors.
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). This ensures the oven is at the right temperature by the time the dough is ready. If you’re baking multiple batches, line several baking sheets with parchment paper or use a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
- In a small bowl, whisk together the flour, baking soda, and salt. Mixing these together ensures the baking soda and salt are evenly distributed, which helps the cookies rise uniformly and prevents any salty spots.
3. Cream the Butter and Peanut Butter:
- In a large mixing bowl, use an electric mixer or stand mixer to beat the softened butter and peanut butter together until they are light and fluffy. This should take about 2-3 minutes on medium speed. Creaming the butter and peanut butter together first helps create air pockets in the dough, making the cookies lighter and chewier.
4. Add the Sugars and Egg:
- Add the granulated sugar and brown sugar to the creamed butter and peanut butter. Beat until the mixture is smooth and creamy, about 1-2 minutes.
- Crack in the egg and mix well until fully incorporated. The egg helps bind everything together and provides structure to the cookies.
5. Add the Milk and Vanilla:
- Pour in the milk and vanilla extract, then beat until the mixture is smooth. The milk makes the dough easier to work with and adds a slight tenderness, while the vanilla enhances the flavor.
6. Combine Wet and Dry Ingredients:
- Gradually add the dry flour mixture into the wet ingredients. Mix at low speed until everything is incorporated. Be careful not to overmix, as this can lead to tough cookies.
7. Shape the Dough:
- Using a large spoon, cookie scoop, or your hands, drop about 3 tablespoons of dough per cookie onto the baking sheet. Space them about 2 inches apart, as the cookies will spread while baking. If you want smaller cookies, you can use 1 tablespoon of dough for each cookie, adjusting the bake time to 10-12 minutes.
8. Bake the Cookies:
- For jumbo cookies, bake for 15 minutes or until the edges are lightly golden and the centers look slightly set.
- For regular-sized cookies, bake for 10-12 minutes. The cookies should still look soft in the middle but will firm up as they cool.
9. Cool the Cookies:
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting time allows the cookies to set up and makes them easier to handle.
Tips for Perfect Jumbo Peanut Butter Cookies:
- Butter Consistency: Be sure the butter is softened but not melted. Softened butter helps the cookies spread evenly, while melted butter will cause them to spread too thin and lose their shape.
- Do Not Overmix: Once the flour is added, mix until just incorporated. Overmixing can result in dense cookies.
- Don’t Skip the Cooling Time: After baking, allow the cookies to rest for a few minutes on the baking sheet. This prevents them from falling apart as they cool.
Storage:
These cookies stay soft and chewy for several days. Store them in an airtight container at room temperature. To maintain freshness, layer the cookies between parchment paper or wax paper to prevent them from sticking together. If you want them to last longer, you can freeze them for up to 3 months. Simply thaw at room temperature before enjoying!
Enjoy!
These Jumbo Peanut Butter Cookies are the perfect balance of peanut butter flavor and a soft, chewy texture. The combination of creamy peanut butter, a touch of brown sugar, and the satisfying sweetness makes them an irresistible treat. Perfect for a quick snack, dessert, or as a sweet gift for friends and family! 🍪