Say hello to your new favorite peanut butter cookie recipe! Made ultra soft with thick, chewy centers and loaded with delicious peanut butter flavor, these cookies can be made in just 15 minutes from start to finish!
8 tablespoons (113 g) unsalted butter, room temperature
1 cup (240 g) creamy peanut butter (not all natural), room temperature
3/4 cup (150 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla
1 1/3 cup (165 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons granulated sugar, for sprinkling on top of cookies if desired
Preheat oven to 350° F. Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and peanut butter for one minute until combined.
Add the sugars and mix on low until combined. Increase speed to medium high and mix for 1 minute until light and fluffy.
Add the egg and vanilla, mixing until fully incorporated.
In a small bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the peanut butter mixture and mix on medium low until combined. Do not over mix.
Use a 1 1/2 tablespoon cookie scoop to scoop balls of the cookie dough onto the parchment paper, leaving 2 inches between each cookie. Top with a sprinkle of granulated sugar if desired.
Bake for 9-10 minutes or until centers are set. Check the oven halfway through the baking cycle and if cookies are not spreading, lift the pan and drop it onto the oven rack two or three times to help flatten the cookies. Do not over bake. Remove the cookies from the oven. If cookies are still puffed up with domed tops, lift the pan above the counter once more and drop it to help deflate and spread the cookies. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack.
To freeze cookie dough, portion out dough using a cookie scoop and freeze on a parchment lined baking sheet for 1 hour. Remove from the baking sheet and place in a large plastic freezer bag. Freeze for up to 3 months.
Store baked cookies tightly covered in a cool, dry place.