Description
Deliciously soft and thick peanut butter cookies with a tender center and slightly crisp edges, perfected through multiple trials.
Ingredients
Scale
- 300 g (2 1/3 cups) all-purpose flour
- 5 g (1 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 4 g (3/4 tsp Diamond Crystal or 1/2 tsp Morton’s) salt
- 170 g (3/4 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 110 g (1/2 cup + 2 tbsp) light brown sugar, packed
- 1 large egg + 1 extra yolk
- 5 ml (1 tsp) vanilla extract
- 240 g (1 cup) creamy peanut butter
- Optional: coarse sugar or flaky sea salt for finishing
Instructions
- Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Beat the softened butter with granulated sugar and light brown sugar until creamy.
- Add the egg, extra yolk, vanilla, and peanut butter, mixing until smooth.
- Combine the dry ingredients in two additions until just mixed.
- Scoop the dough into portions and chill for 30–60 minutes.
- Bake the chilled dough for 9–11 minutes, rotating halfway through.
- Cool on the tray for 5 minutes before transferring to a rack.
Notes
Chilling the dough is essential for thick cookies. Use room-temperature butter for best results. If using natural peanut butter, consider chilling the dough longer to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg