Chewy Peanut Butter Cookies Recipe – learn like a pro: This simple recipe is perfect for you if you are looking for the best chewy peanut butter cookies, which have centres that are extremely soft and chewy while having edges that are crisp. Prepare to come face to face with your new favourite cookie, which is bursting with an abundance of peanut butter flavour and can be prepared in just thirty minutes.
Chewy Peanut Butter Cookies Recipe – learn like a pro
Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup creamy peanut butter
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- sugar for sprinkling, optional
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Instructions
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Bake at 350 degrees Fahrenheit. Make sure that two baking sheets are lined with either silicone baking mats or parchment paper. Put aside for later. Put the flour, baking soda, and salt into a medium bowl and mix them together.
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Put aside for later. Prepare the peanut butter, butter, and both sugars by beating them together in the bowl of a stand mixer until they become fluffy and light. The egg and vanilla should be added at this point.
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While the speed is kept low, gradually incorporate the flour mixture. Continue to stir until a dough is formed. Using a medium cookie scoop, place rounded balls of dough onto a cookie sheet that has been prepared.
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Each ball should contain approximately one heaping tablespoon of dough. allowing for the possibility of growing. (I like to sprinkle the tops of the dough with additional granulated sugar to give it a sparkle appearance, but this step is completely optional with the dough.)
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Take the dish out of the oven after ten to twelve minutes of baking, or until the edges have a light golden brown colour. The cookies should be allowed to cool for five minutes on the cookie sheets before being transferred to a wire rack to finish cooling.
Note
- Store: The cookies can be stored for up to a week on the counter if they are placed in an airtight container and allow them to cool completely before being stored. Place a slice of bread inside the container that contains the cookies to ensure that they remain exceptionally soft. Every few days, due to the bread’s tendency to become stale, replace it.
- Freeze Cookies: The cookies can be frozen for up to three months if they are placed in an airtight freezer-safe container or a zip-top freezer bag during the freezing process.
- Freeze Dough: Dough can be frozen by placing unbaked dough balls on a sheet pan and freezing them until they are firm to the touch. Transfer the dough to a container that is both airtight and freezer safe, and then freeze it for up to six months. Refrigerate the frozen dough for a full night, then bake it according to the instructions. You can also bake from frozen; simply add an additional two to three minutes to the total baking time.
- Peanut Butter: The most desirable texture can be achieved with peanut butter that is of the regular variety, inexpensive, crunchy, or creamy variety. Because natural peanut butter typically has a more fluid consistency and contains a greater amount of oil, it will cause the cookies to spread out excessively.
- Bake Time: Bear in mind that this recipe for chewy peanut butter cookies should not be baked for too long! After the edges have developed a light brown colour, remove them from the oven. After they have cooled, they will become more solid on the baking sheet.
Nutrition
- CALORIES: 154 kcal
- CARBOHYDRATES: 18 g
- PROTEIN: 3 g
- FAT: 8 g
- SATURATED FAT: 4 g
- POLYUNSATURATED FAT: 1 g
- MONOUNSATURATED FAT: 3 g
- TRANS FAT: 0.2 g
- CHOLESTEROL: 21 mg
- SODIUM: 147 mg
- POTASSIUM: 61 mg
- FIBER: 1 g
- SUGAR: 11 g
- VITAMIN A: 160 IU
- CALCIUM: 14 mg
- IRON: 1 mg
