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To make these soft and chewy peanut butter cookies, you need: - 1 cup creamy peanut butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup all-purpose flour - 1/2 cup mini chocolate chips (optional) Each ingredient plays a role in creating that perfect texture and flavor. The peanut butter gives richness, while the sugars add sweetness. The egg binds it all together, and the baking soda helps the cookies rise. You can make some easy swaps if you're missing an ingredient: - Peanut butter: Use almond or sunflower seed butter for a nut-free option. - Brown sugar: White sugar works in a pinch but may change the flavor. - Egg: Try a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a vegan version. - Flour: Almond flour can replace all-purpose flour for a gluten-free cookie. These swaps will help you adapt the recipe to your needs while keeping it delicious. These cookies are not only tasty but also provide some nutrition. Here’s a rough breakdown per cookie (assuming 15 cookies): - Calories: 150 - Protein: 4g - Fat: 7g - Carbohydrates: 20g - Sugar: 10g You get some protein and healthy fats from the peanut butter. Enjoy them as a treat while being mindful of portion sizes! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This helps your cookies bake evenly. While the oven heats, line a baking sheet with parchment paper. It keeps the cookies from sticking, making cleanup easy. You can also use a non-stick baking sheet if you prefer. In a large mixing bowl, combine 1 cup of creamy peanut butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use a hand mixer or whisk to mix until smooth and creamy. Next, add 1 large egg and 1 teaspoon of vanilla extract. Mix again until well combined. Now, sprinkle in 1 teaspoon of baking soda and 1/4 teaspoon of salt. Sift in 1/2 cup of all-purpose flour. Stir gently with a spatula until just mixed. Be careful not to overmix, as this can make your cookies tough. If you want to add a sweet touch, fold in 1/2 cup of mini chocolate chips. Now it's time to shape your cookies! Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each ball. This allows them room to spread while baking. Take the back of a fork and gently flatten each ball to create a crisscross pattern. This looks nice and helps the cookies bake evenly. Place the baking sheet in the preheated oven and bake for 8 to 10 minutes. Watch them closely! They should be lightly golden at the edges but still soft in the center. Once baked, take them out and let them cool on the sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy your delicious, soft, and chewy peanut butter cookies! To get that soft and chewy texture, use creamy peanut butter. This type blends well and adds moisture. Always mix the batter just until combined. Overmixing can lead to tough cookies. The trick is to bake them until the edges are golden but the centers stay soft. Baking at 350°F (175°C) works best for these cookies. Keep an eye on them. Bake for 8 to 10 minutes. If your oven runs hot, check earlier. If you want a firmer cookie, you can add one extra minute to the bake time. Using a cookie scoop gives you uniform cookies. This means they bake evenly. A spoon can work too but might give you uneven sizes. If you use a spoon, aim for about a tablespoon of dough. This helps keep your cookies consistent in size and shape. Pro Tips Use Room Temperature Ingredients: Make sure your egg and peanut butter are at room temperature for a smoother batter and better incorporation. Don’t Overbake: Cookies will continue to cook slightly after being removed from the oven. Aim for a soft center for a chewy texture. Experiment with Mix-ins: Try adding chopped nuts, dried fruits, or different types of chocolate chips for variety and added flavor. Chill the Dough: For a firmer dough and less spreading, chill the cookie dough in the fridge for about 30 minutes before baking. {{image_4}} You can make these cookies gluten-free. Replace the all-purpose flour with a gluten-free blend. Look for one that works for cookies. This swap keeps the texture soft and chewy. Want to make your cookies special? Try adding nuts! Chopped peanuts or walnuts bring a nice crunch. You can also use flavor extracts. Almond or hazelnut extract adds a unique twist. Just use a half teaspoon to keep the balance. Mix-ins can change the game for these cookies. Add dried fruit like raisins or cranberries for a fruity touch. You can also try different chocolate varieties. Dark chocolate chips or white chocolate chunks work great. Each mix-in can give a fun and tasty surprise! To keep your soft and chewy peanut butter cookies fresh, store them in an airtight container. This helps to seal in moisture and flavor. You can stack them in layers, but place parchment paper between the layers to avoid sticking. For best results, keep them at room temperature. They stay soft for about a week. You can freeze your cookies for later enjoyment! After baking, let them cool completely. Then, wrap each cookie in plastic wrap or place them in a freezer-safe bag. Make sure to squeeze out any air. You can freeze them for up to three months. When ready to eat, just thaw them at room temperature. If your cookies lose their softness, don't worry! You can revive them easily. Place a slice of bread in the container with the cookies. The bread will add moisture back into the cookies. Leave it in for a few hours or overnight for best results. You can also warm them in the microwave for a few seconds to soften them up again. Yes, you can use natural peanut butter. It will change the cookie's texture. Natural peanut butter has oil separation, which makes cookies less smooth. You might need to add a bit more flour to balance it out. If you want a creamier cookie, stick with creamy peanut butter. To stop cookies from spreading too much, chill the dough first. Place it in the fridge for about 30 minutes. This firms up the fat, helping cookies hold their shape. Also, make sure you measure your flour correctly. Too little flour can cause excessive spreading. If your dough is too sticky, add more flour little by little. Start with a tablespoon. Mix well after each addition. You want the dough to be easy to handle but not dry. If you used natural peanut butter, this is especially helpful to adjust the texture. In this post, we broke down key ingredients and how they work together. You learned step-by-step to bake cookies perfectly. We discussed tips for the ideal texture and tasty variations. Plus, I shared smart storage methods to keep cookies fresh. Baking cookies should be fun and simple. With these tips, you can create delicious treats that everyone will enjoy. Don't hesitate to explore your own flavor ideas! Happy baking!

Decadent Soft & Chewy Peanut Butter Cookies

Deliciously soft and chewy cookies made with creamy peanut butter and a hint of sweetness.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 15
Calories 150 kcal

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup all-purpose flour
  • 0.5 cup mini chocolate chips (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy removal of the cookies after baking.
  • In a spacious mixing bowl, combine the creamy peanut butter, packed brown sugar, and granulated sugar. Using a hand mixer or a whisk, blend these ingredients until the mixture is smooth and creamy, ensuring a well-integrated mixture.
  • Next, add in the large egg and vanilla extract. Mix well until the egg is fully incorporated and the batter is consistent in texture.
  • Carefully sprinkle the baking soda and salt over the mixture. Then, sift in the all-purpose flour. Gently stir the batter with a spatula or wooden spoon until just combined, taking care not to overmix, as this can affect the cookie’s tenderness.
  • If you’re opting for extra sweetness, fold in the mini chocolate chips using a spatula, distributing them evenly throughout the dough.
  • Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Be sure to leave enough space between each ball, about 2 inches apart, as they will spread while baking.
  • With the back of a fork, gently flatten each cookie dough ball to form a crisscross pattern on top. This not only adds a decorative touch but also helps with even baking.
  • Place the baking sheet in the preheated oven and bake for 8 to 10 minutes. Keep an eye on them; they’re done when the edges appear lightly golden, but the centers remain delectably soft.
  • Once baked, remove the cookie sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to set before transferring them to a wire rack for complete cooling.

Notes

For an elegant touch, serve the cookies stacked high on a decorative plate, lightly dusted with powdered sugar.
Keyword chocolate chips, cookies, dessert, peanut butter