Tips To Prepare Peanut Butter Cookie Recipe Chewy The Best

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There’s nothing quite like a warm, chewy peanut butter cookie. It’s a timeless treat that brings back memories of childhood and satisfies any sweet tooth. This recipe is a guaranteed crowd-pleaser, producing perfectly soft and chewy cookies every time. It’s easy to follow, uses pantry staples, and requires minimal effort.


Chewy Peanut Butter Cookies
Chewy Peanut Butter Cookies

1 cup creamy peanut butter (not natural)

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

  • Directions:

    1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
    2. In a large mixing bowl, cream together the softened peanut butter and butter until light and fluffy. This step is important for achieving the perfect texture in your cookies.
    3. Gradually add the granulated sugar and brown sugar, beating well after each addition until fully incorporated.
    4. Beat in the egg and vanilla extract until combined.
    5. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
    6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
    7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will continue to firm up as they cool.
    8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cookie):

    Calories: 300

  • Fat: 14g
  • Saturated Fat: 4g
  • Cholesterol: 25mg
  • Sodium: 120mg
  • Carbohydrates: 38g
  • Sugar: 22g
  • Protein: 4g

  • Tips:

    For a richer peanut butter flavor, use a dark roast peanut butter.

  • Sprinkle a pinch of sea salt on top of the cookie dough before baking for a sweet and salty flavor combination.
  • You can substitute chopped peanuts or chocolate chips into the dough for added variety.
  • Let the cookie dough chill in the refrigerator for at least 30 minutes before baking. This will help the cookies spread less and become chewier.

  • Conclusion

    This recipe is your go-to for classic, chewy peanut butter cookies. With its simple ingredients and straightforward instructions, it’s perfect for beginner bakers or anyone looking for a quick and delicious treat. So, preheat your oven, gather your ingredients, and get ready to enjoy these warm, gooey delights!

    Frequently Asked Questions (FAQs):

    1. Can I use natural peanut butter?

    While you can use natural peanut butter, it will result in a drier cookie. Natural peanut butter tends to separate, lacking the creamy texture needed for these chewy cookies. However, if you prefer natural peanut butter, you can try adding a tablespoon or two of milk to the dough to achieve a more workable consistency.

    2. How can I store these cookies?

    Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

    3. My cookies are too crumbly. What went wrong?

    There are a few reasons why your cookies might be crumbly. One possibility is that you overmixed the dough. Be sure to mix just until the ingredients are combined, avoiding overworking the gluten in the flour. Another reason could be that your oven temperature was too high. Double-check your oven temperature with an oven thermometer to ensure accuracy.

    4. Can I make these cookies ahead of time?

    Absolutely! The cookie dough can be stored in the refrigerator for up to 3 days. When you’re ready to bake, simply scoop and bake according to the recipe instructions.

    5. How can I make these cookies gluten-free?

    For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for proper binding. You might need to adjust the baking time slightly, so keep an eye on the cookies as they bake.