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 mat
- 1 Hand Mixer or
- Bowls, measuring cups and spoons
Ingredients
- 1 ¼ Cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt (optional) Use salt only if you wish for a sweet and salty cookie
- 1 teaspoon Pure Vanilla Extract (optional)
- ½ Cup Unsalted Butter Softened
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- 1 Large Egg Room Temperature
- ½ Cup Crunchy Peanut Butter
- 1 Cup Chocolate Chips, Bittersweet
- ½ Cup Granulated Sugar (for coating cookies before baking)
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder and optional salt. 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 and optional vanilla 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 silicone baking mat.
- 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
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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