Warning: If you’re a fan of peanut butter, these cookies could be very addicting.
A trip with some friends to a cabin on a lake warranted yet another new cookie recipe to try out!
I’ve been trying to find that perfect peanut butter cookie recipe before I posted one on this blog. I’ve found many that produce soft cookies, but none that lend that wonderful chewiness to the texture. All of the peanut butter cookie recipes I’ve tried are also made with butter, which is my favorite fat to bake with. However, while the butter produces cookies with great flavor, it also seems to give them an almost chalky, shortbread like texture, but still retaining the softness. They aren’t dry, but they’re not moist either.
Since I was very pleased with how the oatmeal raisin cookies from Sally’s Baking Addiction turned out, I decided to give her peanut butter cookie recipe a go! This recipe appeared to have very similar ingredients in it as most of the peanut butter cookie recipes I had tried, but Sally suggests chilling the prepared dough for at least 3 hours before forming the cookies and baking them.
After tasting these cookies shortly after they had finished baking, and then a day later, two days later, and so on, I noticed that not only did they have an incredible peanut butter, caramelized flavor, but they were also soft AND chewy and stay like that for quite a while!
As I was trying to figure out how chilling the dough would make a difference in that textural element I mentioned before, I guessed that perhaps that chilling the dough gave the melted butter and peanut butter a chance to firm up and set before being heated and transformed into cookies. Chilling also deepens the flavor of the overall product and reduces out-of-control spreading. I think another key factor in this recipe to attain that really nice texture is to underbake these a little. The edges should be just lightly brown and the middles should still look un-set and a little gooey. They will set as they sit on the baking sheets for a few minutes once removed from the oven.
Soft and Chewy Peanut Butter Cookies
Yield: 32 cookies
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup (200g) granulated sugar
- a little over a 1/3 cup (75g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup creamy peanut butter (natural, oily style peanut butters are not recommended, use brands like Skippy or Jiff, chunky is fine too)
- 1 1/2 cups + 1 Tablespoon (195.5 g) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
1. In a large bowl, using an electric beater, stand mixer with paddle attachment, or large fork (if you don’t have either of the first two), cream the butter and both sugars on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down sides of bowl as needed. Add vanilla and peanut butter, mixing on high until combined.
2. In a separate medium bowl, mix the flour, baking soda, baking powder, and salt. Add this mixture to the wet ingredients and mix on low until combined. Dough will be thick and very sticky. Cover the bowl tightly with plastic wrap and chill for at least 3 hours (and up to 2 days) in the fridge.
3. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Scoop dough generously with a TBP dough scooper, rolling into balls with your hands until smooth after scooping. Place about 1 1/2 inches apart on cookie sheets. Press fork half way down each dough ball to create the criss-cross pattern. Bake for 9 minutes, rotating half way, until very lightly browned on the sides, but with the centers still looking soft and undone. Remove from oven and let cool on baking sheets for 2-3 minutes. Then transfer to wire rack to cool completely. (Cookies might be puffed when taken out of the oven, but should deflate while setting on baking sheets after removed from oven).
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
Adapted from Sally’s Baking Addiction blog