Ultimate Soft & Chewy Peanut Butter Cookies
Indulge in the ultimate peanut butter cookie experience with these irresistible cookies. They are perfectly crispy on the outside, while remaining delightfully soft and chewy on the inside. Whether you choose creamy peanut butter for a smooth texture or crunchy peanut butter for an extra crunch, these cookies promise to satisfy your cravings. The dough is incredibly versatile; enjoy batch baking with ease, as it can be stored in the fridge for fresh cookies every day. Freeze them for later, and you'll hardly notice they've been frozen. This recipe makes a large batch of 80-100 cookies, making it perfect for sharing or simply enjoying all week long. Sweetened to perfection with a combination of white and brown sugar, plus the addition of peanut butter chips (and optional nuts for extra flavor), these cookies are a must-try for any peanut butter lover.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter or Margarine
1 1/2 cups (softened)
Creamy or Crunchy Peanut Butter
1 1/2 cups (your choice)
Sugar
1 1/2 cups (granulated)
Brown Sugar
1 1/2 cups (packed)
Eggs
3 (large)
Salt
3/4 teaspoon (coarse)
Baking Powder
1 1/2 teaspoons
Baking Soda
2 1/4 teaspoons
All-Purpose Flour
3 3/4 cups (sifted)
Peanut Butter Chips
12 ounces
Chopped Nuts
1 cup (optional)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a large mixing bowl, cream together the peanut butter and margarine until well combined and smooth.
3
Gradually add in the granulated sugar and brown sugar, mixing until the mixture is light and fluffy.
4
Add the eggs one at a time, mixing well after each addition until the batter is creamy.
5
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
6
Gradually mix the dry ingredients into the wet mixture until combined.
7
Fold in the peanut butter chips and nuts (if using).
8
Cover the dough and chill in the refrigerator for at least one hour, or chill between batches if preferred.
9
Using a teaspoon, drop rounded cookie dough onto ungreased cookie sheets, making sure not to flatten the mounds.
10
Bake for 15 minutes, or until the edges are lightly golden.
11
Allow the cookies to cool on the sheets for 5 minutes before transferring them to a surface lined with newspaper, which absorbs excess grease and helps to keep them from becoming crumbly.
12
Once fully cooled, store the cookies in an airtight container to maintain their softness and moisture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the texture of the Ultimate Soft & Chewy Peanut Butter Cookies?
These cookies are designed to be perfectly crispy on the outside while remaining delightfully soft and chewy on the inside.
What oven temperature is required for baking these cookies?
The oven should be preheated to 325°F (160°C).
Can I use crunchy peanut butter for this recipe?
Yes, you can use either creamy peanut butter for a smooth texture or crunchy peanut butter if you prefer an extra crunch.
How many cookies does this recipe make?
This recipe is designed for batch baking and makes a large yield of approximately 80 to 100 cookies.
How long should the cookie dough be chilled?
The dough should be covered and chilled in the refrigerator for at least one hour before baking.
Can the dough be frozen for later use?
Yes, the dough is freezer-friendly and can be frozen for later use without a noticeable change in quality.
What is the recommended baking time?
The cookies should be baked for 15 minutes, or until the edges are lightly golden.
Why should I cool the cookies on newspaper?
Transferring cookies to a surface lined with newspaper helps absorb excess grease and prevents them from becoming crumbly.
Should I flatten the dough balls before putting them in the oven?
No, you should drop rounded teaspoonfuls of dough onto the cookie sheets and make sure not to flatten the mounds.
What types of sugar are used in this recipe?
The recipe uses a combination of 1 1/2 cups of granulated white sugar and 1 1/2 cups of packed brown sugar.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either 1 1/2 cups of softened butter or margarine.
Are nuts a required ingredient?
No, the 1 cup of chopped nuts is an optional ingredient for extra flavor and texture.
How should the eggs be added to the mixture?
Add the 3 large eggs one at a time, mixing well after each addition until the batter becomes creamy.
What is the best way to store the finished cookies?
Once fully cooled, store the cookies in an airtight container to maintain their softness and moisture.
Does the flour need any special preparation?
The recipe calls for 3 3/4 cups of all-purpose flour that has been sifted.
What size should the dough portions be?
Use a teaspoon to drop rounded portions of cookie dough onto the sheets.
How long should cookies rest on the baking sheet after removal from the oven?
Allow the cookies to cool on the sheets for 5 minutes before moving them.
What leavening agents are used in this recipe?
The recipe uses both 1 1/2 teaspoons of baking powder and 2 1/4 teaspoons of baking soda.
Is it necessary to chill the dough between batches?
While the initial chill is one hour, you can continue to chill the dough between batches if preferred.
What type of salt is recommended?
The recipe specifies 3/4 teaspoon of coarse salt.
What makes these cookies extra flavorful for peanut butter lovers?
In addition to the peanut butter, the recipe includes 12 ounces of peanut butter chips and optional chopped nuts.
What is the first step in the mixing process?
The first step is to cream together the peanut butter and softened butter or margarine until smooth.
Do I need to grease the cookie sheets?
No, the instructions specify dropping the dough onto ungreased cookie sheets.
Can I keep the dough in the fridge for several days?
Yes, the dough can be stored in the fridge so you can bake fresh cookies every day.
What is the total number of ingredients needed?
There are 11 ingredients in total, including the optional chopped nuts.
What consistency should the butter/margarine be before starting?
The butter or margarine should be softened.
Is this recipe suitable for holiday baking?
Yes, it is tagged as a holiday cookie recipe and is perfect for sharing during the holidays due to the large batch size.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden after about 15 minutes of baking.
What should the sugar and butter mixture look like before adding eggs?
The mixture should be light and fluffy after gradually adding the granulated and brown sugars.
How are the dry ingredients added to the wet mixture?
The dry ingredients (flour, salt, baking powder, and soda) should be whisked together in a separate bowl and then gradually mixed into the wet mixture.