Perfect Peanut Butter Cookies

I’ve been on the hunt for the perfect peanut butter cookie for what seems like years. I’ve just never been able to create a soft, chewy peanut butter cookie. But today I’m happy to report that these cookies are it… the one!

Perfect Peanut Butter Cookies

I know it sounds kind of silly, but I do A LOT of recipe testing. Stephen and I are both pretty particular when it comes to baked goods, and we definitely know what we like and what we don’t like. So after making & eating loads of peanut butter cookies over the years, this one passed the test with flying colors. It’s crispy on the edges, soft and chewy in the center and rolled in a light layer of sugar. Perfection.

Perfect Peanut Butter Cookies

Now let’s talk about what makes these cookies so perfect, ok? To start, you want to cream equal parts peanut butter, butter, sugar and brown sugar. I’ve tried all sorts of combinations/ratios and I definitely think that a half cup of each produces the best cookie. Just trust me, ok :) Oh, you’ll want to add a teaspoon of vanilla to that before creaming (I always add my vanilla with the butter and sugar so that it gets beat into it). Once your “wet” ingredients are nice and creamy, and the egg/yolk and mix just until it’s combined. Then, in a medium size mixing bowl, combine the flour, baking soda, cornstarch and salt. I only use baking soda because I’ve found that baking powder does little to nothing in these cookies. I also add cornstarch which helps keep them soft and chewy… it’s a secret ingredient that I love using in both cookies and brownies. Once you’ve whisked the dry ingredients together, slowly add them to the peanut butter mixture. Mix until you can no longer see any flour, and then stop.

I decided to roll my cookies in a light layer of Zulka’s Morena cane sugar (totally optional, and you can use regular granulated sugar) before baking them, which meant that the dough needed to be slightly firm. I covered my bowl with plastic wrap, tossed it in the refrigerator for 15 minutes and waited for my oven to heat. It was the perfect amount of time. Using a standard size cookie scoop, I created 2 dozen balls, rolled them and then placed them on Silpat lined sheets (I’d highly suggest using parchment or mats if you have them). Once my oven was ready I baked them for 12 minutes. They looked puffy and pretty underbaked, don’t let that scare you! Remove them from the oven immediately and they’ll flatten. If you bake them any longer they’ll become brittle!

Perfect Peanut Butter Cookies

Once the cookies have cooled (or are slightly warm) enjoy immediately with a cold glass of milk! You’ll be smitten, I promise! Because how could you not be? Chewy, soft peanut butter cookies rolled in sugar… yum! ! I hope you’ll give this recipe a try! I think you’ll agree, these are the perfect peanut butter cookies!

4.5 from 2 reviews
Perfect Peanut Butter Cookies
 
Prep time
Cook time
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My new go-to cookie recipe! Soft, chewy and rolled in sugar, these perfect peanut butter cookies are just that... perfect!
Author:
Yield: 24
Ingredients
  • 1¼ c. all-purpose flour
  • ½ c. sugar
  • ½ c. brown sugar
  • ½ c. creamy peanut butter
  • ½ c. (1 stick) butter, room temperature
  • 1 egg + 1 yolk
  • 1 tsp. baking soda
  • 1 tsp. cornstarch (optional)
  • ½ tsp. salt
  • 1 tsp. vanilla extract

  • 3 tbsp. sugar, to roll cookies in
Directions
  1. In the bowl of a stand mixer, combine the sugars, peanut butter, butter and vanilla extract. Beat on high for 2 minutes until light and fluffy. Add the egg and yolk, mix until combined.
  2. In a separate mixing bowl, whisk together the flour, baking soda, cornstarch and salt.
  3. With mixing speed on low, gradually add the dry ingredients, mixing just until combined. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
  4. Meanwhile, preheat oven to 350 degrees. Line two cookie sheets with parchment paper or baking mats, set aside.
  5. Using a standard size cookie scoop, create equal size balls of dough. Roll in the sugar and drop onto the prepared cookie sheets. Place in the oven and bake for 10-12 minutes, do not overbake! The cookies will look underdone... that's exactly what you want (I promise they won't be as they cool). Remove from the oven and allow to cool on the sheets for 3 minutes before carefully transferring them to a wire rack to cool completely.
Notes
-Rolling the cookies in sugar is completely optional.
-Because these are not thick like traditional criss cross cookies, I wouldn't suggest adding any kind of chips, unless they are miniature chocolate chips.


Recipe source: Life Made Simple