Description
A delicious recipe for soft and chewy peanut butter cookies that are easy to make and perfect for any occasion. These cookies combine creamy peanut butter with brown and granulated sugars, eggs, and vanilla for a rich, flavorful treat with a tender texture. Lightly sprinkled with sea salt flakes, they offer a perfect balance of sweet and salty.
Ingredients
Main Ingredients
- 1 cup (256 g) smooth peanut butter
- 16 tablespoons (226 g) unsalted butter, room temperature
- 1 1/3 cup (293 g) dark brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (13 g) vanilla bean paste
- 2 large eggs, room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/4 cups (304 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (for rolling)
- Sea salt flakes (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare several baking sheets by lining them with parchment paper to prevent sticking.
- Mix Wet Ingredients: In an electric stand mixer fitted with the paddle attachment or using a bowl and spatula, combine the peanut butter, room temperature butter, dark brown sugar, granulated sugar, and vanilla bean paste. Mix on medium speed for 4 to 5 minutes until the mixture is smooth and well blended.
- Add Eggs: Add the eggs one at a time, making sure the first egg is fully incorporated before adding the second. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add Dry Ingredients: Mix in the baking powder, baking soda, and sea salt for one minute. Then add the all-purpose flour and mix for about 20 seconds or until just combined, being careful not to overmix.
- Prepare for Baking: Pour the 1/2 cup granulated sugar into a shallow bowl. Use a cookie scoop to portion approximately 2 tablespoons of cookie dough and drop it into the sugar, gently rolling to coat the dough ball.
- Shape Cookies: Place the sugared dough balls on the prepared baking sheets, leaving about 1½ inches (4 cm) of space between each. You can leave the dough balls textured or roll smooth according to preference.
- Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 12 to 13 minutes. The cookies will come out very soft.
- Deflate and Season: Remove the baking sheet from the oven and gently tap it on the counter to deflate the cookies slightly. Sprinkle with sea salt flakes if using.
- Cool: Allow the cookies to cool on the baking sheet for 20 minutes to set before transferring them to a cooling rack to finish cooling completely.
Notes
- Room temperature butter and eggs help to create a smoother dough and better texture.
- Using vanilla bean paste gives a richer vanilla flavor than extract, but you can substitute with vanilla extract if needed.
- Rolling the soft dough balls in granulated sugar adds a pleasant texture and appearance.
- Sea salt flakes on top enhance the sweetness with a subtle salty crunch but are optional.
- Allowing cookies to cool on the baking sheet sets them and helps maintain their chewy texture.
