Soft & Chewy Peanut Butter Cookie Recipe (From Scratch)
This chewy peanut butter cookie recipe makes the perfect dessert from scratch. A crisp cookie with a chewy center, and all you need are a few simple ingredients and 20 minutes!
Ingredients
- 1/2 cup unsalted butter room temperature
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 2/3 cup peanut butter
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 1/3 cup all-purpose flour measured then sifted
Instructions
- Preheat the oven to 350°F and line two 21×15 baking sheets with parchment paper.
- In a mixing bowl, beat the room temperature butter, sugar, and brown sugar until smooth. Mix in the egg and peanut butter until incorporated.
- In a large bowl, sift together baking powder, baking soda, salt, and flour.
- Mix the wet batter into the dry ingredients until no flour streaks remain.
- Form the dough into 1” balls and place the balls on the prepared baking sheets, about 3 inches apart. Use a fork to flatten each ball into a crisscross pattern.
- Bake the one pan of cookies for 8-9 minutes, or until the bottoms are golden brown. Keep the other pan of cookies in the fridge in the meantime.
- Remove the cookies from the oven and allow them to cool before enjoying.
- Bake the other pan and enjoy!
Notes
- Avoid overcrowding. Use two baking sheets so the cookies have plenty of space to spread and bake evenly. Crowding them onto one tray can prevent them from achieving that perfect crisp-yet-chewy texture.
- Don’t overbake. Peanut butter cookies should stay soft in the center. Bake just until they’re set and lightly golden on the edges. The centers may look slightly underbaked, but will continue to set as the cookies cool.
- Storage. Store leftover cookies in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the refrigerator for a few extra days.
- Freezing. These cookies freeze beautifully. Place baked cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
To thaw: Let the cookies thaw overnight in the refrigerator, then enjoy.