These peanut butter cookies are super soft and chewy with a hint of saltiness – perfect washed down with a cold glass of milk!
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I love peanut butter in all its forms and these cookies are one of my absolute favourite ways to indulge my peanut butter cravings! I very much prefer soft and chewy cookies rather than crispy. So, when I set out to develop this recipe I did as much research as I could to determine what exactly makes a cookie soft and chewy. And I’m so happy to say that all that research paid off. These are the softest and chewiest peanut butter cookies of your dreams!
Part of what makes peanut butter so appealing to me is its sweet and salty flavour. I first began to appreciate of the power of salt in baking through the recipes of Christina Tosi of Milk Bar fame. Her recipes really showcase how salt in a sweet dish can create a depth of flavour that is incredibly addictive. These cookies have a touch more salt than you typically find in a cookie but that is what really sets them apart. Trust me, you won’t be able to stop after just one!
Ingredient Notes
Unsalted Butter: Make sure to use unsalted butter when making these cookies. The recipe has been specifically formulated for unsalted butter. If you use salted butter, then reduce the salt a bit to compensate.
Brown Sugar: When it comes to baking cookies, the type and amounts of sugar used will ultimately determine the outcome of your cookie. Brown sugar adds moisture to your dough. This is due to the molasses in brown sugar. Here I use more brown sugar than white which is designed to give you the ultimate in soft, chewiness. Be sure to firmly pack the brown sugar in the measuring cup.
White Sugar: When baking cookies, white sugar will create crispiness. Since I was going for extra chewiness, I have lowered the amount of white sugar to less than the brown.
Peanut Butter: I use creamy peanut butter since I prefer soft cookies. But, if you prefer crunchy peanut butter, then go for it!
Kosher Salt: I developed the recipe to have a strong sweet and salty balance. This recipe calls for 2 teaspoons of kosher salt, but don’t worry, the end result will be delicious. The kosher salt I use is Diamond Crystal, which is my preferred brand. However, if you use table salt you must reduce the salt by at least half. Table salt is considerably denser than kosher salt and 1 teaspoon of table salt will be as salty as 2 teaspoons of kosher salt. See the note in the recipe for more info.
Flour: This recipe calls for all-purpose flour. By weight there is slightly more sugar than flour which is what helps make these cookies so soft and chewy. Because of the lower amount of flour, the technique of making the dough becomes more important as it is necessary to make sure the sugar and butter are fully emulsified to provide the structure for the cookie. Makes sure to follow the instructions closely.
How to Make Chewy Peanut Butter Cookies
When making these chewy peanut butter cookies, be sure to follow the instructions closely. This recipe has been formulated using certain techniques. You can ensure that your cookies come out perfectly every time by following these directions!
Begin by combining the softened unsalted butter and both sugars in the bowl of a stand mixer. Cream together on low with a paddle attachment until combined, scraping down the sides as needed. Turn the speed up to high and cream for 2 minutes. I actually do use a kitchen timer.
Turn off the mixer and add the peanut butter, beating to combine and scraping down the sides. Again, turn the speed up high and beat for another 2 minutes.
Add the eggs and vanilla extract and cream to combine. Scrape down the sides of the mixer and then turn up to high and beat for another 2 minutes. After 2 minutes, scrape down the sides and bottom of the mixer and make sure that the mixture is fully combined and there are no streaks of unmixed butter.
All of this mixing is what is going to ensure that your butter, sugar, and eggs will be fully emulsified.
Meanwhile, whisk together the flour, baking powder, baking soda, and kosher salt. When the mixture is fully creamed, add all of the dry ingredients at once and mix on low for 20 to 30 seconds or until just combined. And that’s it!
You will notice that this is a very soft dough. It is highly recommended that you chill the dough for a minimum of 1 hour before baking. If you bake them right away, the cookies will spread and become flat.
You can chill the dough and then scoop it out later, but I prefer to scoop all of the dough out onto a parchment lined baking sheet before chilling. It is easier to scoop when the dough is room temperature. The dough can be refrigerated overnight if desired or even frozen to bake later.
After chilling for 1 hour, arrange the cookie dough on parchment lined baking sheets being sure to leave room for spreading. Bake at 350 deg for 12 to 15 minutes or until the edges are just starting to brown and there is a slight resistance on the top when touched. Let cool on the pan for a couple of minutes and then slide the parchment paper off the baking sheet to cool the cookies completely.
These are best eaten warm with a cold glass of milk!
Similar Recipes
These chewy peanut butter cookies make the perfect crust for my Peanut Butter and Jelly Pie.
For more cookies and baked goods, try these:
Chewy Peanut Butter Cookies
Ingredients
- 1 ½ sticks unsalted butter softened
- 1 cup brown sugar firmly packed
- ¾ cup white sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp Diamond Crystal kosher salt see note
Instructions
- In the bowl of a stand mixer combine the softened unsalted butter, brown sugar and white sugar. Cream together with a paddle attachment until the butter and sugars are well mixed. Scrape down the sides of the bowl and then turn the mixer on high. Beat on high for 2 minutes.
- Add the peanut butter to the mixer and mix on low to combine the ingredients. Scrape down the sides of the bowl and then turn the mixer on high. Beat on high for 2 minutes.
- Add the eggs and vanilla extract to the mixer and cream together with the peanut butter mixture. Scrape down the sides of the bowl and bottom of the bowl. Turn the mixer on high and beat for 2 minutes. Scrape down the sides of the bowl and check that the mixture is completely emulsified and there are no streaks of butter that haven't been fully incorporated.
- Meanwhile combine the flour, baking powder, baking soda, and kosher salt in a bowl and whisk together. When the wet ingredients have been fully mixed add the dry ingredients all at once to the mixer. Turn on the mixer to low and mix for 20 to 30 seconds or just until it as all combined.
- When the dough is finished it needs to chill for at least 1 hour. Either transfer the dough to a covered bowl and refrigerate for 1 hour or portion the dough onto a parchment lined baking sheet. I like to use a 2 oz scoop to portion the dough onto a small baking sheet. The dough can be portioned close together to fit it onto one tray and then divided between more baking sheets before baking. Cover the dough with cling film while chilling.
- While the dough is chilling preheat the oven to 350°F / 177°C. Transfer the portioned dough onto parchment lined baking sheets making sure to leave 2 inches between them to allow for spread.
- Bake for 13 to 15 mintues or until the edges are very lightly turning brown and the tops give a slight resistance when touched. Remove the trays from the oven. Let the cookies cool on the tray for a couple of minutes before sliding the parchment and cookies off onto a wire rack or the counter to cool completely. Store in an air tight container at room temperature.
Notes
Let me know if you made this recipe, I would love to see!
Tag @rhubarbandlavender on Instagram.
Yum! Those look delicious 🙂
Thanks! I hope you get a chance to try them out 🙂