Soft and Chewy Peanut Butter Cookie Recipe
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Ingredients
- Cooking spray
- 1 cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar, plus more for garnish
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- 1
Gather the ingredients.
- 2
Position two racks in the upper and lower third of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and spray the parchment with cooking spray.
- 3
Add the butter, peanut butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on high speed until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.
- 4
Add the eggs one at a time and mix on medium-low to combine before adding the next. Add the vanilla and mix again until combined.
- 5
Add the flour, salt, baking soda, and baking powder and mix on low until the mixture is just combined, scraping down the bowl occasionally, about 1 minute. Be careful not to overmix.
- 6
Using a large cookie scoop, place mounds of dough on the prepared baking sheets at least 2 inches apart.
- 7
Sprinkle the cookie dough mounds with granulated sugar. Chill the baking sheets in the freezer until very firm, about 20 minutes.
- 8
Bake the chilled cookies until they begin to set on the edges, 12 to 14 minutes. Be careful not to overbake.
- 9
Let the cookies cool for a few minutes on the baking sheets before moving to a rack to finish cooling.
