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–+ servings

Chewy Peanut Butter Cookies

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These classic chewy peanut butter cookies are soft, sweet, and irresistibly delicious, perfect for sharing or enjoying as a personal snack.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1/2 cup unsalted butter, softened Make sure the butter is softened, not melted.
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated white sugar
  • 2 pcs egg yolks, at room temperature Can be substituted with a flaxseed mixture or applesauce for egg-free version.
  • 2 tsp vanilla extract
  • 1/2 cup creamy peanut butter Using creamy peanut butter gives a smooth texture.
  • 1 cup all-purpose flour Can be substituted with gluten-free all-purpose flour.
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and white sugar using an electric mixer for 1-2 minutes.
  3. Add the egg yolks and vanilla to the mixture, mixing until it becomes light and fluffy.
  4. Incorporate the peanut butter, continuing to mix until everything is smooth.
  5. Gradually add the flour, baking soda, baking powder, and salt. Mix until all ingredients are well combined.
Baking
  1. Scoop the dough into 16 balls and place them on the prepared baking sheets.
  2. Bake for 10-11 minutes—10 minutes for chewier cookies and 11 minutes for crispier ones.
  3. Allow the cookies to cool on the baking sheets for five minutes before transferring them to a cooling rack.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 2gSodium: 60mgSugar: 8g

Notes

These cookies are delicious on their own, but you can pair them with a glass of cold milk or your favorite hot drink. Store in an airtight container at room temperature for about a week. For longer storage, freeze in a freezer-safe container.
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