Ready to bake some irresistibly chewy peanut butter cookies that’ll have everyone begging for more? Let’s dive into the magic of peanut butter, sugar, and a touch of love to create these heavenly treats.
Why This Recipe Works
- The perfect balance of creamy peanut butter and brown sugar ensures a rich, deep flavor.
- Using both baking soda and baking powder gives these cookies their signature chewy texture.
- Chilling the dough before baking prevents spreading, resulting in thick, soft cookies.
Ingredients
- 1 cup creamy peanut butter
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Equipment Needed
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Instructions
Step 1: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup creamy peanut butter and 1 cup packed light brown sugar. Use an electric mixer on medium speed until the mixture is smooth and well combined. Then, beat in 1 large egg and 1 teaspoon vanilla extract until everything is fully incorporated. Tip: Make sure your peanut butter is at room temperature for easier mixing.
Step 2: Add the Dry Ingredients
Sift together 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as you no longer see dry streaks.
Step 3: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much during baking. Tip: If you’re in a hurry, you can chill the dough for 15 minutes in the freezer instead.
Step 4: Preheat and Prepare
While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick to the pan.
Step 5: Bake to Perfection
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For extra chewy cookies, remove them from the oven when they’re just barely golden around the edges.
Tips and Tricks
For those looking to elevate their peanut butter cookie game, consider these advanced tips. First, using a mix of creamy and chunky peanut butter can add an interesting texture contrast. Second, adding a pinch of cinnamon or espresso powder can deepen the flavor profile. Lastly, for a glossy finish, brush the tops of the cookies with a little melted butter before baking. Remember, the key to chewy cookies is not overbaking them, so keep a close eye during the last few minutes.
Recipe Variations
- Chocolate Chip Peanut Butter Cookies: Fold in 1/2 cup chocolate chips into the dough before chilling.
- Peanut Butter and Jelly Cookies: Press a small indentation into the center of each cookie before baking, then fill with your favorite jelly after they come out of the oven.
- Spicy Peanut Butter Cookies: Add 1/4 teaspoon cayenne pepper to the dry ingredients for a spicy kick.
Frequently Asked Questions
Can I use natural peanut butter? Yes, but the texture might be slightly different since natural peanut butter tends to be oilier. You might need to adjust the amount of sugar or add a bit of flour to compensate.
How do I store these cookies? Store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies or the dough.
Can I make these cookies gluten-free? Absolutely! Just ensure that your baking soda and baking powder are gluten-free, and you’re good to go.
Summary
These chewy peanut butter cookies are a testament to the power of simple ingredients coming together to create something magical. With their rich flavor and soft texture, they’re sure to become a staple in your baking repertoire.