I am back with yet another cookie recipe, this time with peanut butter. I hope you’ve already tried out our Strawberry cheesecake cookies and oreo cheesecake cookies, both of which we released last week.
These chewy peanut butter cookies have a perfectly soft center with crispy edges, and the crunch of peanuts on top is like a cherry on top!
This recipe is easy to make and requires just a few ingredients.
I personally love munching on peanut butter, like every day. And these cookies do justice to my love for peanut butter.
This recipe uses flour, butter, eggs, my favorite peanut butter, castor sugar, and brown sugar for the chewiness.
And unlike the classic peanut butter cookie with a cross-hatch pattern on top, I have used peanuts as a garnish for that extra nuttiness and, of course, a different look!
Even if you are not a big peanut butter fan, I bet you won’t be able to resist having a bite of these peanut butter cookies with a warm cup of milk! The nutty flavor, the crunchy peanuts, and the aroma when just fresh out of the oven are so tempting!
Chewy Peanut Butter Cookies Recipe Video Tutorial
Why You’ll Love This Recipe
- It’ easy to make: This recipe has no fancy ingredients and is easy to make. You can complete it in 40 minutes, from start to finish!
- Texture: These cookies have a soft center with crisp edges. And the nuttiness and crunchiness of the peanuts on top are such a treat to the mouth.
- Flavor: This recipe’s subtle yet significant flavor of peanut butter is a hit!
Important Ingredients In Chewy Peanut Butter Cookies
- Brown sugar: The molasses in brown sugar gives this recipe a chewy texture.
- Castor sugar: Along with color, castor sugar helps achieve a crisp texture in the cookie.
- Peanut butter: I am using creamy peanut butter in this recipe, but you can also use crunchy peanut butter. It adds tenderness to the cookies as well as flavor.
How To Make These Chewy Peanut Butter Cookies
1. Combine both kinds of butter: Place the softened salted butter and peanut butter together in a large bowl. Mix both kinds of butter until they turn smooth.
2. Add the sugars & cream: Now add in both the sugars, i.e., castor sugar and brown sugar, to the smooth butter mixture and start creaming until the mixture turns pale and fluffy.
3. Add egg & vanilla essence: Once the butter turns pale and fluffy, add the egg and vanilla essence and mix again.
4. Sift the dry ingredients: Now we’ll sift in the remaining dry ingredients, i.e., all-purpose flour and baking powder, and combine to form a dough.
5. Divide & shape: Divide the cookie dough into 40 g balls. Place the balls on a lined baking tray and flatten them a bit. Now garnish the cookies with some peanuts on top.
6. Freeze: Now freeze the cookies for 15 – 20 minutes before baking. This step will ensure that the cookies do not spread too much while baking.
7. Bake: Once the cookies are out of the refrigerator, bake them in a preheated oven at 180°C (OTG MODE: upper rod + lower rod + fan) for 12 – 15 minutes or until the cookies turn golden brown in color.
Our cookies are now ready! Let them cool down, and then enjoy them with a warm cup of milk.
Chef Tips For The Recipe
Make sure the ingredients are at room temperature: Make sure to use room-temperature butter for the creaming process rather than cold or warm butter, as we want to trap as much air as possible. If you have kept eggs in the fridge, take them out and put them in a glass of water before using them.
Use good quality peanut butter: Make sure you are using good quality peanut butter for the recipe, as it will affect the texture and flavor of the cookies. I am using Pintola’s Peanut butter for this recipe; you can also use Fun Foods. For a healthier version, you can also try using My Fitness Peanut and Butter.
Freeze the cookies: A very important step or your cookies will spread too much while baking because of the fat content.
How To Store These Cookies
Once the cookies have cooled, cling and wrap them in an airtight box. Do not leave them open, as they will absorb the moisture from the surroundings and get moist or too soft.
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Soft And Chewy Peanut Butter Cookies Recipe
Bake the best chewy peanut butter cookies with a perfectly soft center and crisp edges!
- Total Time: 35 minutes
Ingredients
- 50 g Salted butter
- 80 g Creamy peanut butter
- 40 g Brown sugar
- 20 g Castor sugar
- 30 g Eggs
- ½ tsp Vanilla essence
- 110 g All-purpose flour
- ¼ tsp Baking powder
Instructions
- Place the softened salted butter and peanut butter in a large bowl. Mix both kinds of butter until they turn smooth. You can either use a spatula or an electric beater for the recipe.
- Now add both the sugars, i.e., castor sugar and brown sugar, to the smooth butter mixture and start creaming until the mixture turns pale and fluffy.
- Once the butter turns pale and fluffy, add the egg and vanilla essence and mix again.
- Now we’ll sift in the remaining dry ingredients, i.e., all-purpose flour and baking powder, and combine to form a dough. You can use a spatula or your hands to combine the dough.
- Divide the cookie dough into 40 g balls. Place the balls on a lined baking tray and flatten them a bit. Now garnish the cookies with some peanuts on top.
- Now freeze the cookies for around 15 – 20 minutes before baking. This step will ensure that the cookies do not spread too much while baking.
- Once the cookies are out of the freezer, bake them in a preheated oven at 180°C (OTG MODE: upper rod + lower rod + fan) for 12 – 15 minutes or until the cookies turn golden brown in color.
- Our cookies are now ready! Let them cool down a bit, and then enjoy them with a warm cup of milk.
- Prep Time: 15 minutes
- Freeze time: 10 minutes
- Cook Time: 10 minutes
2 thoughts on “Soft And Chewy Peanut Butter Cookies Recipe”
What is the option of egg?
You can try replacing it with milk, but in a lesser quantity.