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Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies: Nostalgic Delights in Every Bite

These Chewy Peanut Butter Cookies capture childhood memories and offer a blend of gooey centers and crispy edges, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3/4 cup Unsalted Butter softened
  • 1 cup Light Brown Sugar
  • 1/2 cup Granulated White Sugar
  • 2 number Egg Yolks at room temperature
  • 1 teaspoon Vanilla Extract preferably pure
  • 1 cup Creamy Peanut Butter brands like Jif work best
  • 2 cups All-Purpose Flour precisely measured
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt

Equipment

  • oven
  • mixing bowl
  • Electric Mixer
  • Baking Sheets
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, beat softened unsalted butter, light brown sugar, and granulated sugar until creamy.
  3. Add egg yolks and vanilla to the creamed mixture and mix until light and fluffy.
  4. Blend in the creamy peanut butter until fully incorporated.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix this into the wet ingredients.
  6. Using a cookie scoop, portion the dough, roll into balls, and place on the baking sheets 2 inches apart.
  7. Bake for 10-11 minutes until lightly golden around the edges and soft in the center.
  8. Cool on baking sheets for 5 minutes, then transfer to a cooling rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 1 week. Freeze for longer storage, up to 3 months.

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