Soft and Chewy Peanut Butter Cookies
These cookies are the ultimate in softness and chewiness, with a perfect balance of peanut butter flavor and sweetness. The secret to their texture lies in not overbaking them and letting the sugar coating give them an extra sweetness. This detailed guide will ensure your cookies turn out just right!
Ingredients
- 1 1/4 cups all-purpose flour
(Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off to avoid using too much.) - 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (at room temperature, not melted)
(Softened butter is key to achieving the perfect texture in your cookies.) - 1 cup peanut butter, room temperature
(Make sure the peanut butter is smooth, not chunky, for even mixing.) - 3/4 cup granulated sugar
(Plus 2 tablespoons extra sugar for rolling the dough balls.) - 1/2 cup firmly packed light brown sugar
(The brown sugar helps the cookies stay soft and adds a slight caramel flavor.) - 1 large egg, at room temperature
(Let the egg sit out for about 15-20 minutes before using.) - 1 tablespoon milk
(This helps make the dough a little more pliable and adds a bit of moisture.) - 1 teaspoon vanilla extract
(For a rich, aromatic flavor that complements the peanut butter.)
Instructions
Step 1: Preheat and Prepare Dry Ingredients
- Preheat your oven to 350°F (175°C).
(Ensure the oven is fully preheated before you put your cookies in for even baking.) - In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
(This ensures the dry ingredients are evenly distributed and prevents clumping.) Set this bowl aside for now.
Step 2: Mix Wet Ingredients
- In the bowl of a stand mixer (or a large mixing bowl if you’re using a hand mixer), beat together the butter and peanut butter on medium speed until the mixture is smooth, creamy, and fluffy—about 2-3 minutes.
(Make sure your butter is softened so it creams nicely with the peanut butter.) - Add the granulated sugar and brown sugar to the bowl and beat for another 1-2 minutes, until the mixture is light and fluffy. This helps the sugar dissolve and gives your cookies the right texture.
- Add the egg, milk, and vanilla extract. Continue mixing on low speed until everything is fully incorporated and the batter is smooth.
(You may need to scrape the sides of the bowl with a spatula to make sure everything gets mixed in well.)
Step 3: Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, a little at a time, mixing on low speed.
(This helps prevent the flour from flying out of the bowl.) - Continue mixing until the dough is well combined and there are no pockets of flour left. The dough should be soft and a little sticky but not too wet.
Step 4: Shape and Roll Dough
- In a small bowl, place the 2 tablespoons of granulated sugar for rolling the dough balls.
(This gives the cookies a nice sugary coating on the outside, which crisps up as they bake.) - Use a tablespoon or a cookie scoop to scoop out portions of dough. Roll each portion into a smooth ball between your hands.
(This keeps the cookies uniform in size and ensures they bake evenly.) - Roll each dough ball in the sugar until it is fully coated on all sides.
- Place the dough balls onto a baking sheet, spacing them about 2 inches apart. This gives them room to spread while baking.
(If you want the classic crisscross pattern on top, use a fork to press down gently on each dough ball, making a crisscross shape.)
Step 5: Bake the Cookies
- Place the baking sheet in the preheated oven and bake for about 10 minutes.
(The cookies may look slightly underdone, but don’t worry—they’ll continue to set up as they cool.) - Do not overbake the cookies! If they look golden on the edges but still soft in the center, that’s perfect.
(Overbaking will make them hard instead of soft and chewy.) - After baking, let the cookies cool on the baking sheet for about 1 minute before transferring them to a wire rack to cool completely.
(This resting time on the sheet allows them to firm up without falling apart.)
Step 6: Cool the Cookies
- After 1 minute on the baking sheet, carefully use a spatula to move the cookies to a wire rack. Let them cool completely.
(Cooling completely is essential for the cookies to set and reach their ideal texture.)
Pro Tips for Perfect Peanut Butter Cookies:
- Room Temperature Ingredients: Ensure that the butter, peanut butter, and egg are at room temperature before starting the recipe. Cold ingredients will not mix properly, and the dough might be too stiff.
- Avoid Overmixing: When mixing in the flour, don’t overwork the dough, as this can lead to dense cookies. Mix until just combined.
- Don’t Overbake: The cookies will continue to firm up after you take them out of the oven. The perfect peanut butter cookie should be soft and chewy, not dry or crunchy.
- Storage Tips: Store the cookies in an airtight container at room temperature for up to 1 week. If you want them to last longer, freeze them in a single layer on a baking sheet and then transfer to a bag or container once solid. They can stay in the freezer for up to 3 months.
Enjoy these delicious soft and chewy peanut butter cookies with a glass of milk, or by themselves for the ultimate peanut butter treat! 🍪