Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies

I just might have had a serious cookie craving the other day. And when I say serious, I mean: SERIOUS. It started off with 4 of these delicious white chocolate and cranberry butter cookies, but that just wasn’t enough. I needed some peanut butter cookies. Some soft and chewy and seriously yummy peanut butter cookies. And since I promised you a treat for sticking with me through a week’s worth of playing catch up on the Cooking Up an Income Reports, I figured I really couldn’t feel guilty about all these cookies.

Chewy Peanut Butter Cookies

My craving for peanut butter cookies actually started about a week ago when I saw one bigger than my outstretched hand at a coffee shop. (See how much self control I actually have :) ) But the thing with peanut butter cookies is that when they’re good, they’re crazy good, but when they’re bad, they’re really bad. And coffee shop peanut butter cookies always seems to be hard, dry and totally disappointing. Totally unlike these ones here.

Chewy Peanut Butter Cookies

These soft, chewy and extra peanut buttery morsels are as good as it gets. And there’s a tiny sprinkle of Maldon sea salt on to, just because sea salt makes everything better. You’re welcome :)

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4.9 from 9 reviews
Peanut Butter Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes about 30
Ingredients
  • ½ cup butter, softened
  • 1 cup peanut butter
  • ¾ cup white sugar
  • ½ cup firmly packed brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1¼ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Maldon sea salt, or other light tasting flakey sea salt
Instructions
  1. In a large bowl beat together butter and peanut butter using an electric mixer until well combined.
  2. Add sugars and continue to beat until fluffy. Add egg, milk, and vanilla extract and mix until smooth. Add flour, baking soda, baking powder, and ¼ teaspoon of salt and mix just until blended.
  3. Roll balls of dough in white sugar before placing on an ungreased baking sheet. Press down lightly with the prongs of a fork to create a criss cross pattern.
  4. Bake at 350 degrees F for 10 to 12 minutes. Do not over bake.
  5. Sprinkle lightly with Maldon sea salt as soon as you remove the cookies from the oven.
  6. Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature.

Original recipe is from Every Day Home Cook 

 

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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Comments

  1. says

    I’ve been craving PB cookies and found your recipe. Just made them and they are dee-lish! Love the addition of sea salt. Discovered Maldon’s last summer in France – love it sprinkled on fresh tomatoes. On cookies? Brilliant!

  2. Heather says

    Great recipe!! Easy, and really tasty! I didn’t add the sea salt because I didn’t have any, but I am sure that it would be a great addition!! Definitely getting rid of my old peanut butter cookie recipe and replacing it with this one! Thanks Kristen

  3. Jen says

    These are the best peanut butter cookies I’ve ever tasted!
    I used natural peanut butter, subbed a quarter cup flour for whole wheat flour and ground some bacon-infused salt on top because I didn’t have any sea salt. So yummy!

  4. Jarah Northam says

    I have made these cookies three times now, only because my husband and family absolutely love them! :) the last two batches I have made with Skippy’s natural peanut butter with honey and all I have to say is AMAZING! They are truly some delicious cookies, if you haven’t tried that peanut butter yet, I definitely recommend it! It’s my new obsession. Thanks so much for sharing the recipe! Btw, for some reason it won’t allow me to leave a star rating, but it I could, it would definitely be 5+ stars! :)

  5. Julia says

    Listen, I just made these cookies for the 2nd time this month & they are out of this world! I froze half the batch (so I wouldn’t eat the ENTIRE batch like I was temped to) & they were even enjoyed by guests half frozen!
    A cold glass of milk with these cookies makes my mouth water! Oh, and they’re very simple to make 😉

    Thank you for the recipe! It’s in my recipe box for life!!

  6. Barbara says

    Great cookies; thank you!! You’ve earned me some brownies points with my son-in-law. He loves PB cookies, added some finely chopped peanuts (because I was out of crunchy) and a cup of mini chocolate chips. Sweet, Salty and PB… divine!

    • says

      Hi Cherise,

      It might have been that the butter was too warm, which happens easily now that it’s summer. Try putting the cookie sheet (with the uncooked cookies on it) in your fridge for 15 minutes before baking. That should help when the weather is as warm as it is right now :)

  7. Andie says

    I just made these. They are the best peanut butter cookies ever. I didn’t have that salt stuff, and I didn’t roll them in sugar. But ohmygoodness they are amazing. Made them for my peanut butter loving boyfriend, but he may have to fight me for them. 😉

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