Can I make the dough in advance?

Yes! You can mix up the dough up to three days in advance and store it tightly covered in the refrigerator. Once you are ready to bake the cookies, simply let the cookie dough rest at room temperature for about 30 minutes before scooping the dough into balls. Fresh out of the fridge the dough will be too cold and stiff to scoop properly so it just needs a little time to soften up on the kitchen counter. Once the dough is scooped, bake the cookies as you normally would.

Can I make these gluten free?

Absolutely. Simply substitute the all-purpose flour with your favorite gluten free flour blend. Keep in mind that the taste and texture of the cookies will be slightly different if using a gluten free flour. I love this one from King Arthur Baking.

My cookies turned out dry. What did I do wrong?

There are several reasons why your cookies may have baked up dry and crumbly. First, be sure that you measured the flour correctly. Second, be careful not to over mix the dough. Just give it a few seconds of mixing once the flour has been added. Finally, do not overbake the cookies. Always err on the side of under baking cookies as the residual heat from the baking sheet continues to bake the cookies even after they are removed from the oven.

Can I add peanuts or chocolate chips?

Sounds delicious! Feel free to add 1/2 to 2/3 cup of chopped peanuts or chocolate chips to the dough after you've added the dry ingredients.

Chewy Peanut Butter Cookies - Browned Butter Blondie

Name: Chewy Peanut Butter Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter, room temperature; 3/4 cup (220 g) creamy peanut butter (not all natural), room temperature; 3/4 cup (150 g) granulated sugar; 1/2 cup (100 g) light brown sugar, packed; 1 large egg plus one egg yolk, room temperature; 1 teaspoon vanilla; 1 1/2 cup (188 g) all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/2 cup (100 g) granulated sugar, for rolling; flakey sea salt, optional

Description

Look no further for the perfect peanut butter cookie! Made with crispy edges, soft, chewy centers and loaded with delicious peanut butter flavor, these cookies can be made in just 20 minutes from start to finish!

Ingredients

Units Scale

1/2 cup (113 g) unsalted butter, room temperature
3/4 cup (220 g) creamy peanut butter (not all natural), room temperature
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 large egg plus one egg yolk, room temperature
1 teaspoon vanilla
1 1/2 cup (188 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar, for rolling
flakey sea salt, optional

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Instructions

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 butter, peanut butter and sugars on medium-high speed until light and fluffy, about 3 minutes
Add the egg, followed by the egg yolk and vanilla, mixing after each addition until fully incorporated. Scrape down the sides of the bowl.
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 just combined. Do not over mix.
Place the extra 1/2 cup of granulated sugar in a small bowl.
Use a large cookie scoop to scoop balls of dough. Roll the balls gently between the palms of your hands to make them uniform. Roll each ball in the bowl of sugar. Place the cookie dough balls on the prepared baking sheet, leaving 2 to 3 inches between each cookie.
Gently use the palm of your hand to lightly press down on the tops of the cookies. Do not flatten them.
Bake for 10 to 11 minutes or until the tops of the cookies are puffy and cracked. Do not overbake. Remove the cookies from the oven. Sprinkle with extra sugar if desired. Allow the cookies to cool on the cookie sheet for 5 to 10 minutes before transferring to a wire rack. The cookies will deflate as they cool.
Sprinkle with flakey sea salt before serving.

Notes

Store baked cookies tightly covered in a cool, dry place for up to 4 days.

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.

**Recipe originally published April 2021