Alright guys, I figured I better post a peanut butter cookie recipe since getting some good feedback from the chocolate chip. Plus, I’m pretty sure everyone loves peanut butter cookies just as much. This recipe is indeed, amazing. In it, I like to use chunky peanut butter. The texture is a nice touch, I also enjoy adding a few chocolate chips for a little pop. Who doesn’t love chocolate and peanut butter? Soft, chewy, crispy edges, touch of sea salt – almost too good to be true.
Recipe: Yields about 24 cookies
1 cup unsalted butter, at room temp.
1 cup chunky peanut butter
1 cup sugar
1 cup light brown sugar
2 eggs, at room temp
1 tsp. vanilla extract
2 & 1/2 cups all purpose flour
1/2 tsp. salt
1 & 1/2 tsp. baking soda
1 tsp. baking powder
1 cup dark chocolate chips (optional)
Maldon Sea Salt or Pink Himalayan salt for topping
- Set oven to 350 degrees. In a bowl with the paddle attachment, cream together the butter, peanut butter, and both sugars, on medium speed. Scrape down the bowl periodically and cream until light and fluffy, about 5 minutes.
- Crack the eggs into a seperate bowl with the vanilla, then add each egg in one at a time, allowing each egg to incorporate fully.
- Turn the mixer off, add in the flour, salt, baking soda, baking powder and chocolate. Mix on low until dough just comes together, with no visible raw flour.
- Wrap bowl with plastic and let chill in the fridge for 20 minutes.
- On a parchment lined sheet pan, break off chunks of dough and roll between your hands into a ball.
- Place each ball on sheet tray about 2″ apart. With a fork, indent the tops of the cookies making a cross pattern.
- Top with Maldon Sea Salt or Pink Himalayan salt, and bake for 9-11 minutes. Cookies should look slightly underbaked when you pull them. Allow to cool completely on the tray before serving and eating.
Tips for this recipe: don’t skimp on the sea salt. It really helps balance out the sugar that these cookies possess. When putting them on your sheet pan before baking, it’s important you don’t press them down too much when indenting them. They spread a lot during baking and bake best when they start off with a little height.
There you have it, the perfect peanut butter cookies. I hope you guys try this recipe and fully enjoy it ! Let me know what you think, and be sure to share this recipe with a friend or family member in need of a little sugar rush to cure those quarantine blues. Cheers friends!