How To Make Soft-Baked Peanut Butter Cookies
Baked warm, soft and chewy, insanely gooey, and intensely peanut butter-y peanut butter cookies you’ll surely enjoy for snacks.
Serves:
Ingredients
- ½cupsalted butter,(115g) softened to room temperature
- ½cuppacked light brown sugar,(100g)
- ¼cupgranulated sugar,(50g)
- 1largeegg
- ¾cupcreamy peanut butter,(185g)
- 1tsppure vanilla extract
- ½tspBaking Soda
- 1¼cupsall-purpose flour,(160g) spoon & leveled
- ½cuphoney roasted peanuts,(64g)
- ½cupmini peanut butter cups,(100g) OR fun size or regular size peanut butter s, chopped
- ½cuppeanut butter baking chips,(90g)
Instructions
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In a large bowl, using a hand-held mixer, cream the butter and sugars together on medium speed.
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Mix in the peanut butter, egg, and vanilla.
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Slowly mix in the baking soda and flour. Do not overmix.
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Fold in the peanuts, peanut butter cups, and peanut butter chips.
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Chill the dough for at least 30 minutes.
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Remover dough from the refrigerator.
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Allow the dough to sit at room temperature for 10 minutes so you can easily roll it.
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Preheat oven to 350 degrees F.
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Drop chilled dough by tablespoonfuls onto ungreased cookie sheet.
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Gently press down to slightly flatten. Bake for 8 to 9 minutes.
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Cookies will be soft and may appear undone. They will firm up as they cool.
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Allow to cool completely on a wire rack.
Recipe Notes
- Cookies stay fresh stored covered at room temperature for up to 7 days.
Nutrition
- Calories: 139.29kcal
- Fat: 9.33g
- Saturated Fat: 3.10g
- Trans Fat: 0.11g
- Monounsaturated Fat: 3.97g
- Polyunsaturated Fat: 1.74g
- Carbohydrates: 11.75g
- Fiber: 0.87g
- Sugar: 6.87g
- Protein: 3.52g
- Cholesterol: 12.13mg
- Sodium: 59.72mg
- Calcium: 12.78mg
- Potassium: 86.76mg
- Iron: 0.47mg
- Vitamin A: 24.32µg
- Vitamin C: 0.03mg
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