Chewy Peanut Butter Cookies
User Reviews
5
Chewy Peanut Butter Cookies
Description
This recipe uses cold unsalted butter, beaten with granulated and brown sugar until smooth, then mixed with eggs, vanilla, and natural creamy peanut butter. Flour, cornstarch, and baking soda are incorporated to form a stiff dough, into which peanut butter chips are folded. Using an ice cream scoop ensures even-sized balls for uniform baking.
Baked at a high temperature briefly, the cookies develop lightly golden edges while remaining chewy. Cooling them on the pan before transferring to a rack helps them set gently without hardening.
The use of natural peanut butter with minimal ingredients emphasizes the peanut flavor without additives. Both regular and gluten-free flour blends work for this recipe.
These cookies store well at room temperature for a few days and can also be frozen for longer storage.
Ingredients
- 1 cup butter cold unsalted
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 egg
- 1 tsp vanilla extract
- ½ cup peanut butter all natural creamy
- 2 ¾ cups flour regular or gluten free
- 1 tbsp cornstarch or tapioca flour
- 1 tsp baking soda
- 1 ½ cups peanut butter chips
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, add cold butter, sugar and brown sugar. Mix until no clumps of butter remain, about 2 to 3 minutes.
- Add in eggs and vanilla. Stir to combine.
- Add in peanut butter. Stir to combine.
- Then, add in flour, cornstarch and baking soda. Mix until a thick dough forms.
- Fold in peanut butter chips.
- Use an ice cream scoop to scoop balls of dough onto lined pan.
- Bake for 10 to 12 minutes or until edges are lightly golden brown.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before removing to a wire rack.
Notes
- Use cold unsalted butter, not softened or melted, for the best texture.
- Choose all-natural creamy peanut butter containing only peanuts and salt.
- Use all-purpose or gluten-free 1-to-1 flour; do not substitute other flours.
- The dough will be quite thick, which is expected for this recipe.
- Peanut butter chips can be substituted with chocolate chips if desired.
- Use an ice cream scoop to shape uniform cookie dough balls.
- Bake until edges are just lightly golden—overbaking will harden cookies.
- Store cookies covered at room temperature up to 3 days; they can also be frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 125mg | 5% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 410IU | 8% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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