Soft and Chewy Peanut Butter Cookie Recipe
These classic peanut butter cookies are soft, chewy, and delicious. Made with simple ingredients, these flourless cookies are perfect for holiday baking or an everyday sweet treat.
Ingredients
- 1 cup peanut butter creamy
- ½ cup brown sugar packed
- ½ cup white sugar plus an extra ¼ cup for rolling in
- 1 large egg
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F and line a baking sheet with some parchment paper.
- In a medium bowl, mix your peanut butter, brown sugar, and white sugar until creamy.
- Add the egg and vanilla, stirring until combined.
- Roll the dough into 1-inch balls, dip them in granulated sugar, then place them on the baking sheet about 2 inches apart.
- Using a fork, press a crisscross pattern on top of each cookie.
- Bake for 10-12 minutes or until the edges look set (they will start to crack around the edges). The center may still appear soft, but they will harden once they come out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack until they cool completely. and enjoy!
Notes
Variations:
- Stir in some chocolate chips (semi-sweet, dark, or milk chocolate). Or if you want even more peanut butter flavor, add some peanut butter chips.
- Make peanut butter blossom cookies. After you have rolled the dough into balls, don't use the fork to make a crisscross pattern. Instead, bake them as is, and when they come out of the oven, press a Hershey kiss in the center.
- Try a peanut butter and jelly thumbprint cookie by rolling your dough into a ball and pressing your thumb in the center, fill it with raspberry, grape, or strawberry jelly, and bake.
Helpful Tips:
- Don't overbake as they will become crumbly. Remove them from the oven just as the edges start to get golden.
- Use room temperature ingredients, as it makes for a smoother batter.
- The dough may be sticky at first, but you will find that as you mix the ingredients, it should start to firm up enough to roll into balls, and dipping it into the sugar also helps.
- If you would prefer not to dip in the sugar, you can always chill the dough in the fridge for 20-25 minutes, so it will be easier to roll.
- Don't overbake, as it can dry out the cookies. The edges will look cooked, and the center may still look a little soft.
Storage
- Store in an airtight container at room temperature. They will stay fresh for up to 7 days. If you want to keep them soft, add a piece of bread, as it will absorb any moisture and keep your cookies nice and chewy.