Very Peanut Butter Cookies Recipe

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Tessa Muller Modified: March 21, 2022
Very Peanut Butter Cookies Recipe

How To Make Very Peanut Butter Cookies

These wonderfully soft peanut butter cookies burst with rich peanut flavors and the perfect balance of salty and sweet that melt in your mouth.

Preparation: 1 hour 30 minutes
Cooking: 12 minutes
Cool Time: 35 minutes
Total: 2 hours 17 minutes

Serves:

Ingredients

  • cupsall-purpose flour,spoon & leveled
  • 1tspbaking powder
  • 1tspbaking soda
  • ½tspsalt
  • 1cupunsalted butter,(2 sticks), softened to room temperature
  • 1cupgranulated sugar
  • ¾cuplight brown sugar,or dark, packed
  • 2large eggs,at room temperature
  • 2cupscreamy peanut butter
  • tsppure vanilla extract
  • ½cupgranulated sugar,for rolling
  • ½cuppeanuts,finely chopped, optional

Instructions

  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

  2. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed for about 1 to 2 minutes until smooth. Add the eggs and beat on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.

  3. Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.

  4. Cover and chill the dough for about 1 hour in the refrigerator (and up to 2 to 3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

  5. Preheat oven to 350 degrees F. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats; set aside.

  6. Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie, and then roll the balls in granulated sugar. Use a fork to make a crisscross indent on the top of each. Bake each batch for about 10 to 12 minutes until very lightly browned on the sides. The centers will look very soft.

  7. Remove from the oven. Cool cookies on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. 

Recipe Notes

  • Cookies stay fresh covered at room temperature for up to 1 week.
  • It’s best to use a processed peanut butter than the natural style, oily peanut butter. Crunchy peanut butter adds peanut chunks as well as a more crumbly texture.

Nutrition

  • Calories: 200.06kcal
  • Fat: 12.44g
  • Saturated Fat: 4.45g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 5.08g
  • Polyunsaturated Fat: 2.15g
  • Carbohydrates: 19.37g
  • Fiber: 1.01g
  • Sugar: 11.62g
  • Protein: 4.51g
  • Cholesterol: 21.50mg
  • Sodium: 77.31mg
  • Calcium: 22.77mg
  • Potassium: 102.03mg
  • Iron: 0.75mg
  • Vitamin A: 42.82µg
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