20 minutes
A simple and delightful recipe for homemade chewy peanut butter cookies.
Smooth Peanut Butter
cups
Light brown sugar, Packed
cups
cups
each
teaspoons
teaspoons
teaspoons
1. Preheat Oven and Prepare Pans
Preheat your oven to 350°F and line two half sheet pans with parchment paper.
2. Mix Peanut Butter and Sugars
In a large bowl, combine smooth peanut butter, light brown sugar, and granulated sugar. Beat together until creamy.
3. Add Egg and Dry Ingredients
Add one large egg, baking soda, vanilla extract, and kosher salt to the peanut butter mixture. Beat until well combined.
4. Shape and Bake
Roll the dough into 1-ounce balls and place on the prepared sheet pans. Flatten each ball with a fork to create a crosshatch pattern. Bake for about 10 minutes or until the cookies are light golden-brown.
5. Cool Cookies
Let the cookies cool on the sheet pans for a few minutes before transferring them to a wire rack to cool completely.
Opt for a natural, unsweetened, creamy peanut butter where peanuts are the primary ingredient.
Refrigerate the dough for at least 1 hour to help prevent spreading, concentrate flavors, and hydrate the flour for a chewier texture.
Bake until edges are set but centers slightly underbaked, and let them finish cooking on the hot baking sheet for a chewy interior.
Cream the butter and sugars until light and fluffy for at least 3-5 minutes, ensuring air is well incorporated for the right cookie texture.
A pinch of sea salt or mixing in chocolate chips before baking can elevate the flavor profile.
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