Elevated Peanut Butter Cookies
These Elevated Peanut Butter Cookies are a delightful twist on a classic, featuring a perfect balance of sweetness and a tender, melt-in-your-mouth texture. The chilling step enhances the flavor and prevents spreading for a truly exceptional cookie.
Equipment
- large bowl
- electric mixer
- separate medium bowl
- plastic wrap
- baking sheets
- parchment paper or silicone baking mats
- fork
- wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup creamy or chunky peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
Preparation
- Cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the peanut butter until well combined, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined to avoid overmixing.
- Cover and refrigerate the dough for at least 30 minutes, or up to 2 hours, to prevent spreading and deepen the flavor.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- Scoop tablespoon-sized dough balls, optionally roll them in granulated sugar, and place them 2 inches apart on prepared baking sheets.
- Use a fork to gently press a criss-cross pattern on each dough ball for even baking and a classic look.
- Bake for 8-12 minutes until edges are lightly golden and centers are just set; do not overbake.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is a key step to achieve the best texture and flavor. For extra indulgence, sprinkle with a pinch of flaky sea salt after baking.