Peanut Butter Cookies with Crunchy Peanut Butter
Easy recipe for peanut butter cookies made with crunchy peanut butter. Soft and chewy center. 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
