Soft Chewy Peanut Butter Cookies
The perfect soft and chewy peanut butter cookie recipe.
Servings: 24
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- spatula set
- turner
- cookie scoop
Ingredients
- 1 cup Unsalted Butter (softened)
- 1 cup Brown Sugar
- 1 cup Sugar (plus 2 Tablespoons for top of cookies)
- 1 cup Peanut Butter (creamy or crunchy)
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 1/2 cups Flour
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Salt (optional if using salted butter)
- 1 cup Roasted Salted Peanuts (ground or finely chopped to resemble breadcrumbs)
Instructions
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, until light and fluffy, scraping the sides of the bowl often.
- Add eggs and vanilla and beat for 1 minute longer. Fold in peanut butter.
- Stir in flour, baking soda, baking powder, and salt. Fold in finely ground or chopped roasted salted peanuts.
- Chill dough for at least 1 hour or overnight is ideal. After chilling, preheat oven to 350 degrees.Line a cookie sheet with parchment paper. Roll dough into 2-inch balls. Place remaining sugar into a small bowl. Roll cookie dough balls into sugar to coat. Place on cookie sheet and press each ball twice with a dinner form to form a crisscross design.
- Bake for 10-13 minutes or until the edges become a light golden color. Do not overbake as these are supposed to be soft and chewy. Let the cookies rest for at least 5 minutes before moving to a cooling rack.
Video
Notes
** May use a mini food processor or food processor to ground the peanuts. You may use a knife and finely chop them into small pieces.
