Tired of dry, crispy peanut butter cookies? Look no further, this recipe is for you! These Peanut Butter Sugar Cookies are the perfect salty sweet treat. They are crisp on the outside, soft on the inside and rolled in sugar. If you’re looking for an easy delicious cookie, scroll down to find the recipe!
Recipe tips
Chill the cookie dough: These cookies are made with melted butter and because the fat is so soft, they can easily spread. In order to avoid over spreading you should chill the dough for 30 minutes. I find the easiest way to do this is to scoop the cookie dough and then chill it. Otherwise you are fighting to scoop the cool dough.
Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the medium size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
Using a fork to create the pattern: Anytime you see this crisscross pattern on a cookie, you immediately know it’s a peanut butter cookie. I always thought this was to make the cookie pretty, but it actually serves a real purpose! Peanut butter cookies are thick. Because these contain a whole cup of peanut butter they don’t spread too much. If you don’t press them down, they will come out of the oven as the same shape you put them in as. Use a fork to press down, criss crossing the lines. I like to press them down to be about 1/4 inch thick.
Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 9 minutes on the dot and then remove from the oven and let cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a dryer cookie, feel free to bake a little longer. They’re still delicious, but I’m a sucker for a chewy cookie 🙂
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Peanut Butter Sugar Cookies
Ingredients
- ½ cup salted butter, melted room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 1 cup peanut butter
- 1 egg room temperature
- 1 ¼ cup all-purpose flour
- 2 tsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup granulated sugar for rolling
Instructions
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Add in the egg and peanut butter, and whisk until incorporated. Next add in the flour, corn starch, baking soda, baking powder and salt. Mix on low until just combined.
- Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 16 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°.
- Once the cookie dough has chilled, roll each in the remaining granulated sugar. Space about 2 inches apart on a cookie sheet lined with parchment paper. Use a fork to flatten the cookie dough balls in a criss-cross pattern. Bake for 9-10 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cookie rack to cool completely.
CBT
Looks yummy! I’m looking forward to making these with pink sprinkles, for Valentine’s Day, with my granddaughter who LOVES peanut butter. Thanks for another great recipe!