There’s something truly special about a batch of homemade cookies, especially when it’s as nostalgic as Chewy Peanut Butter Cookies. Growing up, my grandmother would always have a fresh batch ready whenever we visited her. The aroma of peanut butter filling the house was a comforting hug that welcomed us in. These cookies bring back all those warm memories, and I’m thrilled to share this recipe with you.
This recipe for Chewy Peanut Butter Cookies is a breeze to make and yields delightfully soft and chewy cookies every time. The combination of creamy peanut butter and light brown sugar ensures each bite is packed with flavor and perfectly textured. One of the tweaks I love to make is rolling the dough balls in granulated sugar before baking. It adds a subtle crunch and a lovely touch of sweetness to each cookie.
Another variation you might enjoy is adding chocolate chips or chopped peanuts to the dough. This not only enhances the flavor but also adds an exciting texture contrast. If you’re a fan of that classic peanut butter and chocolate combo, these additions will surely hit the spot.
These cookies are perfect for any occasion—whether it’s a family gathering, a picnic with friends, or just a sweet treat to enjoy at home. The best part? They take less than 20 minutes from start to finish, making them an excellent choice for a quick baking session.
I hope you find as much joy in baking and sharing these Chewy Peanut Butter Cookies as I do. Happy baking!
Making Chewy Peanut Butter Cookies
Ingredients
- 3/4 cup creamy peanut spread
- 1/2 cup softened unsalted butter
- 1 cup brown sugar, light
- 1 large egg
- 2 tsp vanilla essence
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 cup white sugar (for rolling, optional)
Directions
- Set your oven to 350°F and line baking sheets with parchment paper, then set aside.
- In a large mixing bowl, cream together the softened unsalted butter and light brown sugar until smooth.
- Beat in the egg, vanilla essence, and creamy peanut spread until well mixed.
- Gradually add the all-purpose flour and baking soda, mixing until just combined without over-mixing the dough.
- Scoop 1-2 tablespoons of dough and roll into balls. Optionally, roll the dough balls in white sugar.
- Place the dough balls about an inch apart on the prepared baking sheet as they won’t spread much.
- Optionally, press down on the dough balls with a fork in both directions to create a criss-cross pattern.
- Bake the cookies for 7-8 minutes. Allow them to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
FAQs:
Can I use crunchy peanut butter instead of creamy peanut butter in this recipe?
Yes, you can substitute crunchy peanut butter for creamy peanut butter if you prefer a bit of texture in your cookies. The flavor will remain the same, but the cookies will have small pieces of peanuts throughout.
How should I store the chewy peanut butter cookies to keep them fresh?
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay fresh for about a week. Additionally, you can place a slice of bread in the container to help maintain their softness.
Is it necessary to roll the cookie dough balls in granulated sugar?
Rolling the cookie dough balls in granulated sugar is optional. It adds a slightly crunchy texture to the outside of the cookies and a bit of extra sweetness, but the cookies will still be delicious if you skip this step.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough. Scoop and roll the dough into balls, then place them on a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, you can bake them directly from frozen, adding a couple of extra minutes to the baking time.
What should I do if my cookies are not spreading as much as expected?
If your cookies are not spreading enough, you can gently press down on the dough balls before baking. Alternatively, ensure that your butter is properly softened, as using cold butter can affect the spread of the cookies.
Can I add chocolate chips or other mix-ins to this peanut butter cookie recipe?
Absolutely! You can add chocolate chips, chopped nuts, or even dried fruit to the dough. Fold in your desired mix-ins after incorporating the flour and baking soda for a delicious twist on the classic chewy peanut butter cookies.
Chewy Peanut Butter Cookies
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 cup granulated sugar for rolling cookies in, optional
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper. Set them aside for now.
- In a large bowl, cream together the softened butter and light brown sugar until smooth. Next, beat in the egg, vanilla extract, and creamy peanut butter until fully combined.
- Gradually add in the all-purpose flour and baking soda. Mix until just incorporated, being careful not to over-mix the dough.
- Scoop out 1-2 tablespoons of dough and roll into balls. If you like, roll the dough balls in granulated sugar. Place them about an inch apart on the prepared baking sheet, as they won't spread much.
- Optionally, use a fork to press down on the dough balls in both directions, creating a criss-cross pattern.
- Bake the cookies for 7-8 minutes. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
