Soft and Chewy Peanut Butter Cookies

We should just call these soft peanut butter cookies MAGICAL because they have a way of melting in your mouth and disappearing from your plate, and …… unlike most peanut butter cookies, they aren’t super crumbly.  I like them.

Soft and Chewy Peanut Butter Cookies
Yields 36
Write a review
Print
Prep Time
15 min
Cook Time
7 min
Prep Time
15 min
Cook Time
7 min
Ingredients
  1. 1 cup unsalted butter
  2. 1 cup creamy peanut butter
  3. 1 cup sugar
  4. 1 cup brown sugar, packed
  5. 1 teaspoon vanilla
  6. 3 eggs, room temperature
  7. 3 cups all-purpose flour
  8. 2 teaspoons baking soda
  9. ½ teaspoon salt
  10. sea salt and decorating sugar for garnish, optional
Instructions
  1. Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone mats.
  2. In mixing bowl, cream butter, peanut butter, and sugars until fluffy. Add vanilla and eggs, and beat well.
  3. Combine flour, baking soda, and salt. Add to creamed mixture, and stir just to combine.
  4. Roll into 1 inch balls and place 2 inches apart on prepared sheets.
  5. Flatten to 3/8 inch thickness with the bottom of a glass, and make fork hashtag imprints in top.
  6. Bake at 375 degrees for 7-8 minutes or until golden.
  7. Let stand on baking sheet for 2 minutes, then cool completely on wire racks.
White Apron Blog http://whiteapronblog.com/

Whisk together
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
Set aside.

Combine in a mixing bowl:
1 cup unsalted butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, packed
Beat until creamy.

Add, and beat well:
1 teaspoon vanilla
3 eggs, room temperature

Add dry ingredients, and stir just to incorporate fully.

Shape into 1-inch balls, and place 2 inches apart on prepared baking sheets.

Flatten to 3/8 inch with the bottom of a glass which was dipped in sugar.

Use a fork to make hashtag imprints on each cookies.

If desired, sprinkle tops with sea salt. Then bake at 375 degrees for 7 to 8 minutes until golden.

Let sit on baking sheet for 2 minutes, then remove to wire rack.

Allow to cool completely.

This recipe yields 60 (3-inch) cookies.