Crunchy Peanut Butter Cookies
Easy peanut butter cookies with lightly crisp edges and soft, chewy centers. Made with crunchy peanut butter for little bits of peanut in every bite. No chilling or rolling required.
Servings: 20 cookies
Calories: 150kcal
Ingredients
- ½ cup unsalted butter, softened
- ½ cup peanut butter, crunchy
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cup all-purpose flour
Instructions
- In a stand mixer fitted with a paddle attachment, cream together butter, peanut butter, and sugar on medium-high speed for 4 minutes until mixture is fluffy. Beat in egg, and then vanilla extract. Scrape sides as needed.
- Add baking soda, salt and flour to wet ingredients. Mix on low speed until combined and dough is formed.
- Scoop cookie dough by rounded tablespoon onto parchment lined baking sheet. Bake cookies at 350℉ for 11-13 minutes or until lightly golden brown. Remove cookies from oven and let cool on baking sheet for 3 minutes before transferring to a wire rack.
Notes
Peanut Butter: This recipe works with crunchy or smooth peanut butter. Has not been tested with natural style peanut butter.
Baking: Cookies should be golden brown on edges and slightly soft in the middle when you remove them from the oven.
Adding Peanuts: If you only have creamy peanut butter on hand, you can use it in place of the crunchy peanut butter, just add ¼ cup of chopped roasted peanuts to the dough for the crunch.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g
