Crunchy Peanut Butter Cookies Recipe
This recipe produces a cookie with a crunchy exterior, a soft interior and oozes peanut-butter goodness!
Equipment
- 2 Cookie Sheet Pans Lined with a Silpat or parchment paper
- 1 Hand Mixer or
Ingredients
- 150 Grams All-Purpose Flour (1 ¼ Cups)
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 115 Grams Butter, Room Temperature (½ cup or 1 four-ounce stick)
- 100 Grams Granulated Sugar (½ Cup)
- 105 Grams Light Brown Sugar (½ Cup)
- 1 Large Egg Room Temperature
- 112 Grams Crunchy Peanut Butter (½ Cup)
- 170 Grams Chocolate Chips, Bittersweet (1 Cup)
- 100 Grams Granulated Sugar (for coating cookies before baking) (½ Cup)
Instructions
- In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
- Using a stand mixer with the paddle attachment, begin creaming the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.
- Add the egg to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
- Add peanut butter to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
- Add the flour mixture and mix on low speed until combined.
- Stir in chocolate chips by hand.
- Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or a Silpat.
- Using a small cookie scoop (approximately 1 ½ tablespoons per cookie) form balls of cookie dough and roll in granulated sugar.
- Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
- Lightly flatten each cookie using a dinner fork.
- Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
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