Chewy Peanut Butter Cookies

The beauty of these chewy peanut butter cookies lies in their straightforward ingredients. Here’s what you will need:

• 3 cups all-purpose flour
• 1½ tsp baking soda
• ½ tsp fine sea salt (increase to 1 tsp if using unsalted peanut butter)
• ¾ cup unsalted butter, softened
• 1 cup creamy peanut butter (natural preferred, just peanuts + salt)
• ¼ cup honey (optional, for depth of flavor)
• ¾ cup brown sugar (light or dark)
• 1 cup granulated sugar (plus extra for rolling)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract

Instructions

Now that you have your ingredients ready, follow these steps to whip up a batch of chewy peanut butter cookies:

• Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone liners.
• Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
• Step 3: In a stand mixer or large bowl, beat the softened butter and peanut butter together until smooth. If using honey, add it at this stage.
• Step 4: Gradually incorporate both brown and granulated sugars into the mixture, beating until light and fluffy (about 2-3 minutes).
• Step 5: Mix in the eggs one at a time, making sure to scrape down the sides as necessary. Stir in the vanilla extract.
• Step 6: Slowly add the dry ingredients to the wet mixture, mixing on low speed just until fully combined. If the dough seems too soft, chill it for 15 minutes before scooping.
• Step 7: Using a 2-tablespoon cookie scoop, portion out the dough and roll it into balls. Roll each ball in granulated sugar for a classic touch.
• Step 8: Place the dough balls on the baking sheet and flatten them slightly using the bottom of a glass dipped in sugar.
• Step 9: Bake the cookies for 8-10 minutes, or until the tops are cracked, but the centers still appear slightly underdone. They will set as they cool.
• Step 10: Let the cookies cool on the baking sheet for 1-2 minutes before transferring them to a wire rack. Store them in an airtight container for up to 5 days.

FAQs

1. Can I use oil instead of butter?

While you can use oil, the texture and flavor will differ. Butter provides a creaminess that is essential for the chewy texture.

2. Can I freeze the cookie dough?

Yes! You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag.

3. How do I know when the cookies are done baking?

Look for cracks on the surface, and the centers should remain soft. They will firm up as they cool, so it’s better to underbake slightly.

4. Can I add chocolate chips to the dough?

Absolutely! Adding chocolate chips enhances the flavor and makes for a delicious combination. Just fold them in at the end before baking.

5. How can I store the cookies for maximum freshness?

Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies and thaw them at room temperature before serving.

Conclusion

Chewy peanut butter cookies are the perfect blend of flavor and texture, making them a favorite for cookie lovers everywhere. With just a handful of ingredients and straightforward steps, you can create a delicious batch that will impress family and friends. Whether enjoyed fresh out of the oven or later in the week, these cookies are sure to be a hit!