Description
Delicious homemade peanut butter cookies that are soft and chewy.
Ingredients
Scale
- 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
- Let the cookies cool completely for a perfect texture.
- Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg