Peanut Butter Soft Chewy (Printer-Friendly)

Soft, nutty cookies featuring creamy peanut butter and a tender, chewy texture.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon fine salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup creamy peanut butter
07 - 3/4 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ For Finishing

11 - 2 tablespoons granulated sugar (optional for rolling)

# How to Make It:

01 - Heat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt until evenly mixed.
03 - Using a mixer, beat unsalted butter, peanut butter, granulated sugar, and brown sugar until light and creamy, approximately 2 minutes.
04 - Incorporate the egg and vanilla extract into the creamy mixture, mixing thoroughly until uniform.
05 - Gradually add the dry ingredients to the wet ingredients, mixing gently just until incorporated to avoid overmixing.
06 - Scoop approximately 1 tablespoon of dough per cookie; roll into balls and optionally coat each ball in granulated sugar.
07 - Place dough balls on prepared baking sheets spaced 2 inches apart. Press each ball twice with a fork in a crisscross pattern to flatten and create the signature texture.
08 - Bake in the preheated oven for 10 to 12 minutes, until edges turn lightly golden but centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're deceptively simple to make but taste like you spent hours in the kitchen.
  • The texture stays perfectly chewy even after a few days, making them ideal for meal prep or unexpected guests.
  • One batch yields enough cookies to share or hide away for those moments when only peanut butter will do.
02 -
  • Overbaking by even one minute shifts these from chewy to crispy, so set a timer and check them at the ten-minute mark.
  • Softened butter makes all the difference—if your butter is too cold or melted, the dough won't cream properly and you'll lose that fluffy texture.
  • The eggs should be at room temperature for better incorporation and a smoother, more stable dough.
03 -
  • Room-temperature ingredients mix more smoothly and create a more uniform dough texture, so pull everything out of the fridge about an hour before baking.
  • If your kitchen is warm, refrigerate the dough for thirty minutes before baking to prevent the cookies from spreading too thin.
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