Chewy Peanut Butter Cookies
Make these Chewy Peanut Butter Cookies and forget about the world! These cookies are rich and flavorful, with a perfect balance of a slightly crisp exterior and a soft, chewy center. They’re incredibly easy to make, require no chilling time, and can be made dairy-free for an indulgent, melt-in-your-mouth treat that everyone will love.
Yield: 17 cookies
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Equipment
- 2-3 Baking Sheets
- Cookie Scoop
Ingredients
- 110 g Butter*
- 130 g Smooth Peanut Butter
- 110 g Cane Sugar*
- 100 g Light Brown Sugar
- 40 ml Milk* room temp
- 2 tsp Vanilla Extract
- 210 g All Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 60 g Cane Sugar* for coating the cookies
Instructions
- In a mixing bowl cream together butter and sugars (both brown and cane) until light and fluffy, using a handheld electric whisk or a paddle attachment fitted in a stand mixer.
- Add smooth peanut butter and mix until well combined.
- Add milk and vanilla, mix to form creamy consistency.
- Scrape down the sides with a spatula so that there are no lumps of butter.
- Combine all the dry ingredients (flour, baking soda, baking powder, salt) in a separate bowl and add it to the butter mixture.
- Mix on low speed to form cookie dough.
- Cover with plastic wrap and allow the cookie dough to rest at room temperature for 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with baking paper.
- Use a 2-tablespoon cookie scoop or a measuring spoon to portion the dough approximately (40g for each cookie dough).
- Roll the scooped cookie dough round by hand and toss it in cane or castor sugar.
- Place them at least 2-3 inches apart on the baking sheet.
- Bake for 10-12 minutes.
- Use a round cookie cutter to re-shape the cookies in a perfect round shape while they’re straight out of the oven and warm.
- Sprinkle sea salt If desired.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.