Peanut Butter Cookies - Soft in the middle, chewy, and crinkly on top!
These peanut butter cookies are gooey and chewy in the middle, slightly crisp on the outer edges, and crinkly on the top!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup chunky peanut butter (Check note)
- 1/2 cup unsalted butter (softened (1 stick))
- 1 large egg
- 1/2 cup white Sugar
- 1/2 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt (optional)
Instructions
- 1
Mix the flour, baking soda, and salt in a small bowl. Set aside
- 2
In the bowl of a stand mixer, using the paddle attachment, beat the peanut butter, butter, egg, sugars, vanilla on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl when necessary. A hand whisk can also be used to do this.
- 3
Add the dry ingredients and beat on low speed until just combined—about 1 minute.
- 4
Refrigerate the batter for at least 30 minutes. The longer, the better— just for the dough to be slightly firmer, so it can be easier to work with.
- 5
Divide the dough into 12 equal balls, then place them on a baking sheet spacing them evenly, flatten slightly with your fingers, and put them in the oven.
- 6
Bake the cookies at 350°F for 10 to 12 minutes or until edges have set—the cookies will spread somewhat during baking and may look underdone. Don’t be tempted to overbake them. Leave them to cool on the baking sheet for about 10 minutes. The cookies will firm up as they cool.