Description
Indulge in the comforting aroma and delightful texture of these soft and chewy peanut butter cookies, perfect for any occasion.
Ingredients
- 1 cup (256 g) smooth peanut butter
- 16 tablespoons (226 g) unsalted butter (room temperature)
- 1 1/3 cup (293 g) dark brown sugar (packed)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/4 cups (304 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (optional)
- Sea salt flakes (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together unsalted butter and smooth peanut butter until light and fluffy.
- Add dark brown sugar and granulated sugar, beating until fully combined.
- Mix in vanilla extract and incorporate eggs one at a time.
- In a separate bowl, whisk together baking powder, baking soda, sea salt, and all-purpose flour. Gradually add to the wet mixture, mixing until just combined.
- Roll heaping tablespoons of cookie dough into balls and place them on the baking sheets, spaced about 2 inches apart.
- If desired, sprinkle sea salt on top of the dough balls.
- Bake for 10-12 minutes or until edges are lightly browned.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for 3-4 days at room temperature or refrigerate for up to a week. They can be frozen for up to 2 months.