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 parchment paper or a silicone baking mats
- 1 Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- Fork
Ingredients
- 1 ¼ Cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt (optional)
- 1 teaspoon Pure Vanilla Extract
- ½ Cup Unsalted Butter Softened
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- 1 Large Egg Room Temperature
- ½ Cup Peanut Butter creamy or crunchy
- 1 Cup Chocolate Chips, Bittersweet
- ½ Cup Granulated Sugar for rolling cookies in before baking
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder and optional salt. Set aside for later.1 ¼ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Salt (optional)
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed. Note - a hand mixer may also be used.½ Cup Unsalted Butter, ½ Cup Granulated Sugar, ½ Cup Light Brown Sugar
- Add the egg and vanilla to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.1 Large Egg, 1 teaspoon Pure Vanilla Extract
- Add peanut butter to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.½ Cup Peanut Butter
- Add the flour mixture and mix on low speed until combined.
- Stir in chocolate chips by hand.1 Cup Chocolate Chips, Bittersweet
- Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheet pans by lining with parchment paper or a silicone baking mats.
- Using a small cookie scoop (approximately 1 ½ tablespoons per cookie) form balls of cookie dough and roll in granulated sugar.½ Cup Granulated Sugar
- Place the dough on prepared baking pans, 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
Notes
After the peanut butter cookies are completely cooled, place in an airtight container. Store at room temperature for up to 4 days. Alternatively, wrap well and freeze for up to 2 months.
Nutrition
Calories: 247kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 24mgSodium: 85mgPotassium: 133mgFiber: 2gSugar: 21gVitamin A: 178IUCalcium: 26mgIron: 1mg
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