Chewy Peanut Butter Cookies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Soft, chewy peanut butter cookies with a lightly crisp edge. Creamy peanut butter meets brown and granulated sugars that caramelize as they bake. Whisked dry ingredients balanced with dairy for tender crumb. Chocolate dip adds a contrast of bitterness and snap. Dough texture is airy, not sticky. Chill for dough hydration and handling ease. Underbake slightly to keep gooey centers that set on cooling. Granulated sugar coating gives a subtle crunch and sweetness on the exterior. Baking cues include puffy, golden edges, and soft centers. Versatile and forgiving with substitutions. A textured, nostalgic treat with a modern twist.
Prep:
20 min
Cook:
12 min
Total:
32 min
Servings:
14 servings
#cookies
#peanut butter
#dessert
#American
#baking tips
Soft peanut butter cookies with chewy centers, crispy edges. Butter and sugars whipped till cloud-like, eggs and milk slide in for richness. Dry barely mixed in, dough airy—like clouds you wanna press. Rest 10 minutes to let flour soak up moisture. Cookie balls rolled in sugar, baking sheets ready. Oven heat coax edges golden while centers stay soft. Removed before fully set, cookies puff then relax as cooling tames the heat. Chocolate coating dips add richness, snap and a festive splash. I learned patience with dough texture; sticky clues mean flour needs time. Timing isn’t gospel—eye the color, feel the bounce. Rely on senses, baking’s not a stopwatch race.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup creamy peanut butter
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar plus extra for rolling
- 1 large egg plus 1 yolk at room temp
- 2 tbsp whole milk or cream
- 1 tsp pure vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup semi-sweet chocolate chips or wafers optional for dipping
- Festive sprinkles for garnish optional
About the ingredients
Peanut butter: creamy works better but chunky adds a rustic texture twist. Butter must be softened but not melted—too warm ruins structure. Sugars: brown for moisture, granulated for crisp sparkle on outside. Milk or cream adds tenderness; water or non-dairy milks alter texture but fine in a pinch. Vanilla brings depth; sub with almond or maple extract for a change. Flour type matters, all-purpose is standard; cake flour for lighter cookies but changes chew. Baking soda cause rise and browning; swapping with baking powder needs adjustments. Chocolate chips for dipping can be bittersweet, milk, or white—choose based on flavor mood. Sprinkles purely for looks, but offer texture variance. Too much salt overwhelms peanut butter; balance is key.
Method
- Preheat oven to 345-350F. Line 2 sheets with parchment or silicone mats.
- Whisk dry: flour, baking soda, salt evenly. Sets the stage.
- In stand mixer with paddle, beat butter, brown and granulated sugar, peanut butter on med-high 3-4 min. Look for creamy, light, fluffy mass. Scrape bowl walls often to avoid pockets.
- Add egg, yolk, milk, vanilla. Mix till just combined. Watch texture; avoid overmix.
- Reduce speed. Gradually add dry mix. Dough will feel airy, not sticky. If overly loose, 10 min fridge rest hydrates flour for easier scooping.
- Scoop 2 tbsp dough balls. Roll in granulated sugar coating for subtle crunch and shine.
- Place spaced on sheets. Should yield ~14-16 cookies.
- Bake 8-12 min, watch edges for light golden, centers still soft and puffed. Slight underbaking locks chewiness as cookies firm off sheet. Cool 5 min to flatten slightly.
- Shaping trick: swirl cup over warm cookies to round edges.
- Set on wire rack to cool completely.
- Melt chocolate in microwave in 25-30 sec bursts, stirring after each till silky smooth.
- Dip halves of cooled cookies in chocolate, add sprinkles immediately. Let set to harden before serving.
Cooking tips
Start with dry ingredients whisked well to prevent uneven chunks—baking soda especially must be distributed. Creaming sugars and fats aerates dough, crucial for texture. Scraping bowl sides ensures no dry pockets or unevenness. Adding eggs and dairy loosens mixture—don’t overmix or cookies toughen. Slow fold of dry maintains air, creating light dough. If dough feels sticky and unmanageable, chill 10 minutes. Rolling dough in sugar is a small step but adds crust texture and sweetness contrast. On baking, watch edges closely; the center’s gooey look is your cue to pull out. Cookies firm off hot tray—resist baking longer in oven. Swirling cup shape hack fixes oddly shaped warm cookies quickly. Melting chocolate slowly avoids burning; stir often for even smoothness. Dip cookies when cool to prevent melting or mess.
Chef's notes
- 💡 Butter soft but not melted. Warm butter ruins structure. I’ve ended up with flat cookies because too soft butter. Keep texture fluffy by beating butter and sugars until light. Scrape bowl edges often or dry lumps appear. Watch mixing times; overmix eggs and dairy leads to tough bites.
- 💡 Dry ingredients whisked well prevents clumps. Baking soda must be evenly spread, not in piles. Fold dry in slowly; dough should feel airy, no sticky spots. Sticky dough calls for chill time, 10 minutes minimum. Flour soaks moisture then handling is easier. Dough gets spring, scooping simpler.
- 💡 Roll dough balls in granulated sugar thoroughly. It adds subtle crunch and sweet sparkle. Don’t skip this step or cookies feel dull. Baking sheet lined with parchment or silicone mats keeps bottoms from browning too fast. Space dough at least 2 inches apart. Crowding causes spread and tough edges.
- 💡 Watch baking closely from 8 min. Edges going golden is key, centers still puffed but not firm. Slightly underbake — centers set off the sheet later. Overbake turns chewy into dry or crumbly. Cookie surface soft, tacky but not wet. Removing cookies too early means they flatten too much; timing matters here.
- 💡 Dip cooled cookies in melted chocolate bursts of 25-30 sec in microwave. Stir often to smooth out lumps or seize. Don’t let chocolate burn; bitter snap contrasts sweet cookie well. Add sprinkles right after dipping while chocolate is tacky. Cookies must be fully cool or chocolate melts messily.
Common questions
How to fix sticky dough?
Chill 10 min. Sticky means flour needs time to hydrate. If still sticky, add flour sparingly. Don’t rush or heavy dough happens. Cold dough scoops easier, less spread too.
Can I substitute chunky peanut butter?
Yes chunkier but changes texture. Makes cookies chunkier too. Creamy blends smooth. Chunky adds rustic chew, some break/crumble. Adjust mixing time to not overwork dough with nut bits.
Why do cookies spread too thin?
Dough too warm or too little flour. Butter not cold or over-creamed. Chill dough or add flour little by little. Baking sheets can get hot from previous batches, too. Use fresh dough each bake.
How to store leftovers?
Airtight container at room temp 3-4 days. Fridge keeps longer but hardens cookie edges, bring to room temp before eating. Freeze dough balls wrapped well up to 3 months. Thaw rest 10 min before baking.
