The Best Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies recipe via www.thenovicechefblog.com

I don’t call things “The Best” all that often, but when I do…I mean it. I have had a love affair with Peanut Butter Cookies for a very, very long time. In fact, I have over 7 Peanut Butter Cookie recipes already on this blog!

However, I didn’t have a single chewy peanut butter cookie recipe. I could never get the recipe to be better than the chewy peanut butter cookies you get at those kiosks in the mall. And if I am going to tell you to bake cookies, they better taste better than cookies you can buy.

Chewy Peanut Butter Cookies recipe via www.thenovicechefblog.com

Then last week, I decided to give my recipe another go with a few more tweaks to the ratios. And BAM! Perfect Chewy Peanut Butter Cookies! I have made these babies 3 times since then and I am officially ready to share the recipe with y’all.

You don’t need any special ingredients and they take less than 30 minutes. They also store really well in an airtight container…if you don’t get around to eating them all in one day like I do. ;-)

 

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The Best Chewy Peanut Butter Cookies

Yield: 20 cookies

Ingredients:

1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
sugar for sprinkling, optional

Directions:

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Combine the flour, baking soda and salt in a medium bowl. Set aside.

In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.

Gradually add in the flour mixture on low speed. Stir until dough forms.

Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading. For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar -- but it's totally optional.

Bake for 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.

Store in an airtight container for up to 5 days...but they won't last that long.

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