Description

These Crisp Peanut Butter Cookies are delightfully crunchy on the edges while maintaining a slightly chewy center. Made from creamy peanut butter, butter, and a perfect blend of sugars and flour, these classic cookies are chilled before baking to lock in flavor and texture. Perfect for peanut butter lovers craving a simple yet irresistible treat that pairs wonderfully with a glass of milk or a warm cup of tea.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (226g), softened
1 cup granulated sugar (200g)
3/4 cup packed light brown sugar (150g)
2 large eggs
2 teaspoons pure vanilla extract
1 cup creamy peanut butter (250g)

Dry Ingredients

3 cups all-purpose flour (375g)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

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Instructions

Cream Ingredients: Cream together softened butter and both sugars until smooth and fluffy using a mixer. Then add eggs, vanilla extract, and creamy peanut butter; mix until everything is well combined and smooth.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Avoid overmixing to keep the dough tender.
Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 3 hours. This helps develop flavor and makes the dough easier to handle.
Preheat Oven: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and for even baking.
Shape Cookies: Roll the chilled dough into approximately 1-inch balls. Coat each ball in granulated sugar for a sweet, crisp outer layer. Place them evenly spaced on the prepared baking sheets. Use a fork to press down each ball twice in a criss-cross pattern to flatten slightly.
Bake: Bake cookies in the preheated oven for 12–13 minutes, or until the edges turn lightly golden but the centers still look soft. This will ensure crisp edges with a chewy middle.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer to a wire rack to cool completely before serving or storing.

Notes

Chilling the dough is essential for flavor development and to prevent excessive spreading during baking.
For an extra touch, sprinkle a pinch of sea salt on top before baking to enhance the peanut butter flavor.
Store cookies in an airtight container at room temperature for up to one week.
These cookies freeze well; freeze baked cookies or dough balls for future baking.
Use creamy peanut butter for smoother dough; chunky peanut butter can alter texture.