These Chewy Peanut Butter Cookies are easy to prepare and bake to perfection for an irresistibly soft bite. Just 9 ingredients, one mixing bowl, and 25 minutes for a family favorite cookie recipe.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 42servings
Calories: 164kcal
Ingredients
1cupbutter softened
1 1/2cuppeanut buttercreamy or crunchy (see note)
1 1/2cupbrown sugarlight or dark
1/2cupwhite sugar
2eggs
1tablespoonvanilla
2.5cupsall purpose flour
2teaspoonsbaking soda
1teaspoonsalt
Instructions
Preheat the oven to 375˚F.
Combine the flour, salt, and baking soda, in a medium bowl and set aside.
Next, cream the butter and peanut butter with an electric mixer or by hand in a large mixing bowl. Mix the sugars in with the peanut butter mixture until it is light and fluffy. Then stir in the eggs and vanilla until everything is combined.
Take the dry ingredients and mix it into the peanut butter mixture in thirds. The dough should not be sticky to the touch and should be easy to form into balls for cookies.
Use a 2 tablespoon measure to scoop the dough out then roll it into a ball and flatten very slightly using a fork to criss-cross the tops. Or, if you don't have a 2 tablespoon scoop, you can prepare the cookies by measuring it out with a 1/4 cup measure, then dividing the dough in half before rolling into balls.
Bake at 375˚F for 8-12 minutes, depending on how crispy you like them. Remove from oven and let sit for 2 minutes then move to a wire cooling rack.
Notes
Substitutions:
Peanut Butter — Make sure to use traditional peanut butter, not the natural variety. I use creamy PB, but crunchy peanut butter can also be used for added texture.
Butter — Salted or unsalted will work.
Brown sugar – Use light or dark brown sugar.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month.
How to Freeze:These cookies can easily be frozen before or after baking. Read the freezer section in the post for full instructions. How to Scale: Double this recipe and freeze some for snacking on through the month whenever your sweet tooth calls.